~BT Chicken and Corn Chowder~

6 scallions sliced (keep white and green parts separate)
4 slices turkey bacon diced
3 cups fat-free milk
2 tablespoons flour
1 Yukon Gold potato peeled and diced (about 1 cup)
2 cups frozen corn kernels
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 1/2 cups cubed cooked chicken breast
1 cup diced tomato


1. Spray a large nonstick saucepan with nonstick spray and set over med-high heat. Add the white parts of the scallions and the bacon. Cook, stirring occasionally, until the scallions are softened and the bacon is lightly browned, about 3 mins. Meanwhile, whisk the milk and flour in a bowl until blended.

2. Stir the milk mixture, potato,corn, thyme, and salt into the saucepan; bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender , about 5 mins.

3. Stir in the chicken, half of the remaining scallions, and 1/2 cup of tomato's; heat through, about 2 mins. Serve the soup sprinkled with the remaining scallions and tomato.

This was very yummy and filling.