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.
