Roasted Chicken And Corn Chowder

• 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, minced (or 1 tsp dried)
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 (12 ounce) can fat-free evaporated milk
• 1 (19 ounce) can diced tomatoes, well drained
• 1 (14 ounce) can cream-style corn
• 2 cups roasted chicken breast, chopped
• 1 tablespoon barbecue sauce, hickory flavor
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon salt (or to taste)

1. Cook chopped bacon over med-high heat in a large soup pot until lightly browned.
2. Add onions, celery, red pepper, and garlic and cook until vegetables start to soften, about 5 minutes.
3. Stir in the thyme and flour.
4. Add chicken broth and evaporated milk. Bring to a gentle boil and stir until soup starts to thicken.
5. Reduce the heat to med-low. Add remaining ingredients.
6. Simmer, covered for 10 minutes, stirring occasionally.

bacon, onion, celery, red bell pepper, garlic, fresh thyme, flour, chicken broth, milk, tomatoes, creamstyle, chicken, barbecue sauce, black pepper, salt

Taken from www.food.com/recipe/roasted-chicken-and-corn-chowder-446767 (may not work)