Soup's On!

So, I tried this recipe for the first time this week because I love soup and was pleasantly surprised at how much I liked this soup. My only complaint was that there needed to be a little more flavor and salt but I didn't put the bacon in because my bacon was moldy...who knew bacon got moldy. With the bacon, I imagine that this would be an excellent soup. This is a very creamy soup Jenny but much better for you than traditional cream-based soups. I hope you enjoy!

Smokey Roasted Chicken and Corn Chowder:
4 slices bacon
1 c. diced onion
1/2 c. diced celery and red onion
2 tsp. minced garlic
1 tsp. dried thyme
2 Tb. flour
1.5 c. chicken broth
1 can 12 oz. 2% evaporated milk
1 can cream corn
1 can diced tomatoes (well drained)
2 c. chopped roasted chicken (about 1/2 of a rotisserie chicken)
1 Tb. hickory flavored bbq
1/4 tsp. salt or to taste

1. Cook bacon in a large, non-stick soup pot over medium heat until lightly browned but not crisp. Stir in onions, celery, red peppers and garlic. Cook until veggies are tender.

2. Add thyme and flour. Mix well. Stir in broth and milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.

3. Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally.

*I also added about 2 cups of fresh mushrooms because I like mushrooms. I cooked them with the rest of the veggies*

**This makes 6 servings. Nutrition information per serving:
270 calories
7.1 g total fat
24 g protein
30 g carbohydrate
3 g fiber
53 mg cholesterol
619 mg sodium