Chicken And Corn Chowder

Chicken And Corn Chowder
Chicken And Corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 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

Directions

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.

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