Smoky Roasted Chicken and Corn Chowder

I love a good hot bowl of soup this time of year. I tried a new recipe last night and thought it was quite tasty. It was a nice variation from the usual corn chowder I make. And even more delicious with frozen corn and canned tomatoes from last summer. The recipe suggests using a Rotisserie Chicken, which I did and it worked out quite well. We had the chicken one night for supper along with some potatoes and salad, then I used what was left of the chicken for this soup. I used my new food processor to chop the veggies - big time saver! And then I can chop them finely and Andrew doesn't even realize he is eating veggies!!

Andrew of course, my picky little eater, didn't want to try the soup. It was a rough meal; Chad was working late, Andrew was not using good table manners...had a time out, refused to eat. Finally I told him he had to sit there, not talk -which is very difficult for Andrew, until he ate it. He sat for a long time. I told him if I was finished with the dishes before he started eating his soup then he was just going to go straight to bed. I was almost done with the dishes when he decided it was time to start eating..."Mom! This is really good!" Why must he make things so difficult! Ah, the love of a boy.



Smoky Roasted Chicken and Corn Chowder

4 slices bacon, chopped
1 cup diced onions
1/2 cup each diced celery and diced red bell pepper
2 tsp. minced garlic
1-1/2 T minced fresh thyme, or 1 tsp. dried
2 T. all purpose flour
1-1/2 cups chicken broth
1 12oz. can evaporated milk
1 can (14.5 oz.) diced tomatoes, well drained
1 can (14.5 oz.) cream-style corn
2 cups chopped roasted chicken breast
1 T. hickory-flavored barbecue sauce
1/2 tsp freshly ground black pepper
1/4 tsp salt or to taste

1. Cook chopped bacon in a large, non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetables begin to soften, about 5 minutes

2. Add thyme and flour. Mix well. Stir in broth and evaporated 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. Serve hot.