Roasted Chicken and Corn Chowder

This was a great chowder to use chicken my dad had smoked for me.

Roasted Chicken and Corn Chowder
3 slices bacon, cooked & chopped

1/3 cup diced onion
2/3 cup diced celery
2 ounces pimientos
1 teaspoon dried thyme
14 1/2 ounces fat-free chicken broth
14 1/2 ounces creamed corn
14 1/2 ounces canned roasted tomatoes, drained
2 cups roasted chicken breast meat
1 tablespoon barbecue sauce
1 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons all-purpose flour

12 ounces fat-free evaporated milk

Combine bacon and onion in large saucepan and cooked until onion is done. Add celery, pimientos, thyme and broth. Add corn, tomatoes and chicken. Bring to a boil then simmer. Add barbecue sauce, paprika and pepper.  Simmer 15 minutes then add flour and evaporated milk. Heat through and serve.
Yield: 6 servings. Per serving (1 cup)= 243 Calories; 6g Fat (20.4% calories from fat); 25g Protein; 27g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 622mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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