Chicken and Corn Chowder - Epicurious

10 Servings
100% would make this recipe for Chicken and Corn Chowder - Epicurious again.

Purchased roast chicken and frozen corn kernels simplify the preparation. Serve with mixed green salad, corn bread and a variety of grilled sausages.

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Chicken and Corn Chowder - Epicurious recipe as Favorite
Recipe look good to you?

Chicken and Corn Chowder - Epicurious Ingredients

10 slices Bacon chopped	1 1/2 pounds Russet potatoes 1/2 inch cubes
2 tablespoon Butter	1 1/2 tablespoon Thyme chopped
3 medium Onion chopped	1 cup Whipping cream
2 cups Red bell pepper chopped	4 cups Roast chicken
1/4 cup All purpose flour	4 cups Chicken diced
9 cups Low sodium chicken broth	2 cups Green onion chopped
4 cups Butternut squash 1/2 inch cubes	1/2 cup Cilantro chopped

Instructions for Chicken and Corn Chowder - Epicurious

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 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell pepper. Saute 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 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 (purchased roast chicken), 1 cup green onions, and 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.

Main Ingredient: ChickenCuisine: American