Chicken And Corn Chowder With Butternut Squash

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 5
• 5 slices bacon, chopped
• 1 large red bell pepper, chopped to yield 2 cups
• 36 ounces canned chicken broth (4 1/2 cups)
• 3/4 lb russet potato, peeled and cut into 1/2 inch cubes
• 1/2 cup whipping cream
• 8 ounces scallions, chopped to yield 1 cup
• 1 tablespoon butter
• 1 1/2 medium yellow onions, chopped to yield 2 cups
• 2 tablespoons all-purpose flour
• 1 lb butternut squash, peeled, seeded, and cut into 1/2 cubes to yield 4 cups
• 1 1/2 tablespoons fresh thyme, chopped
• 16 ounces frozen whole kernel corn
• 3/4 lb cooked chicken, diced to yield 2 cups
• 2 ounces fresh cilantro leaves, 1/4 cup, plus
• 2 tablespoons fresh cilantro leaves, chopped

Recipe

• 1 cook bacon in large pot set over medium-high heat until crisp.
• 2 using slotted spoon, transfer bacon to paper towels to drain.
• 3 pour off all but 1/4 cup drippings from pot.
• 4 add butter to pot and melt over medium-high heat.
• 5 add onions and 1/2 of the bell peppers.
• 6 saute until onions are soft, about 10 minutes.
• 7 add flour, stir 2 minutes.
• 8 mix in broth, then squash, potatoes and thyme.
• 9 bring to a boil.
• 10 reduce heat to medium-low and simmer uncovered until squash and potatoes are tender, about 12 minutes.
• 11 add corn, cream and the other half of bell peppers.
• 12 simmer until corn is tender, about 10 minutes.
• 13 add chicken, 1/2 cup green onions, and 1/4 cilantro.
• 14 simmer 5 minutes.
• 15 season with salt and pepper.
• 16 ladle chowder into bowls; sprinkle with remaining 1/2 cup green onions and cilantro.