Chicken And Corn Chowder
- 10 bacon slices chopped
- 2 tablespoons butter - (1/4 stick)
- 3 medium onions chopped
- 2 cups chopped red bell peppers - (abt 2 large)
- 1/4 cup all-purpose flour
- 9 cups low-salt chicken broth
- 4 cups cubed (1/2") peeled seeded
- butternut squash
- 1 1/2 pounds russet potatoes peeled, and cut into 1/2" cubes
- 1 1/2 tablespoons chopped fresh thyme
- 2 bags frozen corn kernels - (16 oz ea)
- 1 cup whipping cream
- 4 cups diced skinned roast chicken
- 2 cups chopped green onions
- 1/2 cup chopped fresh cilantro plus
- 2 tablespoons chopped fresh cilantro
Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes.
Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.
This recipe yields 10 servings.