Chicken and Corn Chowder - Epicurious

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

Category: Main Dish

Cuisine: American

☆☆☆☆

1 review 
Ready in 45 minutes
by WillsDad

Ingredients

10 slices Bacon chopped

2 tablespoon Butter

3 medium Onion chopped

2 cups Red bell pepper chopped

1/4 cup All purpose flour

9 cups Low sodium chicken broth

4 cups Butternut squash 1/2 inch cubes

1 1/2 pounds Russet potatoes 1/2 inch cubes

1 1/2 tablespoon Thyme chopped

1 cup Whipping cream

4 cups Roast chicken

4 cups Chicken diced

2 cups Green onion chopped

1/2 cup Cilantro chopped


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 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.

Reviews

☆☆☆☆

[I posted this recipe.]

WillsDad

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