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Chicken and corn chowder recipe

6 servings


4 slices bacon, chopped
1 cup diced onion
½ cup diced celery
½ cup diced red bell pepper
1 tsp dried thyme
2 Tbsp all-purpose flour
1 ½ cups chicken broth
1 can evaporated fat-free milk
1 can (14.5 oz) diced tomatoes, drained
1 can (14.75 oz) cream-style corn
1 Tbsp hickory-flavored barbecue sauce
2 cups chopped roasted chicken breast
½ tsp ground black pepper


Cook chopped bacon in a non-stick pan over medium high heat until lightly browned. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gently boil and stir until soup thickens slightly. Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer for 10 minutes, stirring occasionally.

Nutrition analysis per serving: 240 calories, 4 g fat, 24 g protein, 32 g carbohydrate, 3 g fiber, 670 mg sodium

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