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Chicken And Corn Chowder


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  • 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


Servings 10


Step 1

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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