Smoky Roasted Chicken and Corn Chowder

January 18, 2009

4 slices turkey bacon, chopped
1 C diced onions
½ C diced celery and red or yellow pepper
minced garlic to taste
1 ½ t minced fresh thyme
2 T flour
1 ½ C chicken broth
12 oz evaporated milk
15 oz diced tomatoes, drained
15 oz creamed corn
2 C chopped chicken or turkey
1 T hickory flavored BBQ sauce
¼ t salt and pepper

Saute onions, bacon, celery, and peppers in olive oil until tender.  Add garlic, thyme, and flour.  Stir until blended, add milk and broth, bring to a gentle boil and cook until it thickens some.  Simmer and add remaining ingredients.  Serves 5 generous portions.  From the March 09, Healthy Cooking issue.

This recipe is brought to you from the Latigo Guest Ranch.

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