If your looking for a warm comfort food that’s not to bad on the waistline, try this dish. It’s super-satisfying and is great for a busy weeknight meal, as it only took about 20 minutes to prepare. The recipe calls for 2 cups chopped, roasted chicken breast, but, for the ease of preparation, I buy a rotisserie chicken at the grocery store and use the breast meat for the soup. It is just the right amount.
Chicken and Corn Chowder
1/4 cup bacon bits
1 medium onion, chopped
1/2 cup diced celery
1/2 cup red or green bell pepper
1 tsp. minced garlic
1 tsp. dried thyme
2 Tablespoons flour
2 cups chicken broth
1 can (12 oz.) 2% evaporated milk
1 can (14 oz.) diced tomatoes, drain well
1 can (14 oz.) cream style corn
2 cups cooked, chopped chicken breast
1/2 tsp. salt and pepper (or to taste)
In a medium size soup pot combine onion, celery, bell pepper, minced garlic and the evaporated milk. Cook over low heat until vegetables begin to soften (about 5 to 7 minutes). Add thyme and flour and mix well.
Stir in the chicken broth and bring mixture to a low boil, stirring continuously until the soup starts to thicken slightly.
Reduce heat and add the bacon bits, tomatoes, corn, chicken, salt and pepper. Cover and let simmer for about 10 minutes, stir occasionally. Serve hot.