Chicken And Corn Chowder

Name: Chicken And Corn Chowder
Ingredients: 3 tablespoons canola oil; 3 medium onions, chopped; 1/4 cup flour; 8 cups low sodium chicken broth; 1 3/4 pounds peeled butternut squash (cut into 1-inch cubes); 1 1/2 pounds potatoes, (peeled and cut into 1-inch cubes); 1 tablespoon dried thyme leaves; 34 ounces frozen white, sweet corn; 1/2 cup heavy cream; 3 cups cooked, shredded chicken breast; 1 cup chopped green onion; 2 medium bell peppers, seeded and diced; 1/2 cup chopped fresh cilantro

13 ingredients

6 steps

Ingredients

3 tablespoons canola oil
3 medium onions, chopped
1/4 cup flour
8 cups low sodium chicken broth
1 3/4 pounds peeled butternut squash (cut into 1-inch cubes)
1 1/2 pounds potatoes, (peeled and cut into 1-inch cubes)
1 tablespoon dried thyme leaves
34 ounces frozen white, sweet corn
1/2 cup heavy cream
3 cups cooked, shredded chicken breast
1 cup chopped green onion
2 medium bell peppers, seeded and diced
1/2 cup chopped fresh cilantro

Directions

1

Heat oil in a large stockpot, and saute onions until almost golden. Add flour and cook for 2-3 minutes. Add broth and bring to a boil to thicken slightly.
2

Add squash, potatoes and thyme. Simmer 20 minutes or until vegetables are tender.
3

Remove soup from heat, and puree with an immersion blender, or in a regular blender.
4

When soup is thickened and creamy, add chicken and corn. Simmer another 10-15 minutes until corn is tender.
5

Add red peppers, green onion and continue to simmer just until peppers are slightly softened.
6

Add cream and cilantro and adjust any seasonings as necessary.