Chicken and Corn Chowder

Name: Chicken and Corn Chowder
Ingredients: 10 bacon slices, chopped; 2 tablespoons (1/4 stick) butter; 3 medium onions, chopped; 2 cups chopped red bell peppers (about 2 large); 1/4 cup all purpose flour; 9 cups low-salt chicken broth; 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash); 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes; 1 1/2 tablespoons chopped fresh thyme; 2 16-ounce bags frozen corn kernels; 1 cup whipping cream; 4 cups diced skinned roast chicken; 2 cups chopped green onions; 1/2 cup plus 2 tablespoons chopped fresh cilantro

14 ingredients

18 steps

Ingredients

10 bacon slices, chopped
2 tablespoons (1/4 stick) butter
3 medium onions, chopped
2 cups chopped red bell peppers (about 2 large)
1/4 cup all purpose flour
9 cups low-salt chicken broth
4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
2 16-ounce bags frozen corn kernels
1 cup whipping cream
4 cups diced skinned roast chicken
2 cups chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro

Directions

1

Cook bacon in large pot over medium-high heat until crisp.
2

Using slotted spoon, transfer bacon to paper towels to drain.
3

Pour off all but 1/4 cup drippings from pot.
4

Add butter to pot; melt over medium-high heat.
5

Add onions and 1 cup bell peppers.
6

Saute until onions are soft, about 10 minutes.
7

Add flour; stir 2 minutes.
8

Mix in broth, then squash, potatoes, and thyme; bring to boil.
9

Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes.
10

Add corn, cream, and 1 cup bell peppers.
11

Simmer until corn is tender, about 10 minutes.
12

(Can be made 1 day ahead.
13

Cool.
14

Chill uncovered until cold, then cover and keep chilled.
15

Bring to simmer before continuing.)
16

Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes.
17

Season with salt and pepper.
18

Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.