Chicken-Bacon Corn Chowder (Weight Watcher - 7 Pts.) - 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 (or 1 tsp dried)
2 tablespoons flour
1 1/2 cups chicken broth
12 ounces fat-free evaporated milk
19 ounces diced tomatoes, well drained
14 ounces cream-style corn
2 cups roasted chicken breast, chopped
1 tablespoon barbecue sauce (hickory flavoured)
1/2 teaspoon black pepper
1/4 teaspoon salt

Preparation

Cook chopped bacon in a large soup pot over medium high heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetable begin to soften, about 5 minutes.
Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and sir continuously until soup thickens slightly.
Reduce heat to medium low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally.
Note: I go to my butcher and have him cut 4 thick slices of bacon. Their bacon is superior in taste.