Roasted Chicken And Corn Chowder - cooking recipe

Ingredients

4 slices bacon, chopped
1 cup onion, diced
1/2 cup celery, diced
1/2 cup red bell pepper, diced
2 teaspoons garlic, minced
1 1/2 tablespoons fresh thyme, minced (or 1 tsp dried)
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 (12 ounce) can fat-free evaporated milk
1 (19 ounce) can diced tomatoes, well drained
1 (14 ounce) can cream-style corn
2 cups roasted chicken breast, chopped
1 tablespoon barbecue sauce, hickory flavor
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon salt (or to taste)

Preparation

Cook chopped bacon over med-high heat in a large soup pot until lightly browned.
Add onions, celery, red pepper, and garlic and cook until vegetables start to soften, about 5 minutes.
Stir in the thyme and flour.
Add chicken broth and evaporated milk. Bring to a gentle boil and stir until soup starts to thicken.
Reduce the heat to med-low. Add remaining ingredients.
Simmer, covered for 10 minutes, stirring occasionally.