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 Tbsp. mined fresh thyme, or 1 tsp. dried
2 Tbsp. all -purpose flour
1 1/2 cups chicken broth
1 can (12 oz.) 2% evaporated milk
1 can (14.5 oz.) diced tomatoes, well drained
1 can (14.75 oz.) creamed style corn
2 cups chopped roasted chicken breast
1 Tbsp. hickory flavored barbecue sauce
1/2 tsp. freshly ground black pepper
1/4 tsp. salt (or to taste)

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.

Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gently boil and stir continuously until soup thickens slightly.

Reduce heat to medium-low. Stir in remaining ingredients. cover and let simmer for 10 minutes, stirring occasionally. Serve hot.

Yield 6 servings
Nutrition Information:
270 calories
7.1 g total fat (2.6 g saturated fat)
24 g protein
30 g carbohydrate
3 g fiber
53 mg cholesterol
619 mg sodium

For easier preparation, buy a rotisserie chicken at your grocery store. Remove the skin and use the breast meat - it is the perfect amount!