Name: Chicken and Corn Chowder
Yield: 10 Servings
Ingredients: 10 bacon slices, chopped; 2 tablespoons unsalted butter; 3 medium onions, chopped; 2 chopped red bell peppers (about 2 large); ¼ cup all purpose flour; 9 cups low-salt chicken broth; 4 cups ½-inch cubes peeled seeded butternut squash (cut from one 1¾-pound squash); 1½ pounds russet potatoes, peeled, cut into ½-inch cubes; 1½ tablespoons chopped thyme; 2 16-ounce bags frozen corn kernels; 1 cup whipping cream; 4 cups diced skinned roast chicken; 2 cups chopped green onions; ½ cup plus 2 tablespoons chooped fresh cilantro

Image may contain Bowl Food Dish Meal Gravy and Soup Bowl

Purchased roast chicken and frozen corn kernels simplify the preparation.

Recipe information

Yield
10 Servings

Ingredients

bacon slices, chopped

tablespoons unsalted butter

medium onions, chopped

chopped red bell peppers (about 2 large)

cup all purpose flour

cups low-salt chicken broth

cups ½-inch cubes peeled seeded butternut squash (cut from one 1¾-pound squash)

1½

pounds russet potatoes, peeled, cut into ½-inch cubes

1½

tablespoons chopped thyme

16-ounce bags frozen corn kernels

cup whipping cream

cups diced skinned roast chicken

cups chopped green onions

cup plus 2 tablespoons chooped fresh cilantro

Need to make a substitution?

Preparation

Step 1
Cook bacon in a large pot over medium-high heat until crisp. Using a slotted spoon, transfer bacon to paper towels to drain.
Step 2
Pour off all but ¼ 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. DO AHEAD: 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 ½ cup cilantro; simmer 5 minutes. Season with salt and pepper.
Step 3
Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 Tbsp. cilantro.

Explore Bon AppétitChowder Soup Soups and Stews Bacon Cured Meat Meat Butternut Squash Squash Vegetable Potato Corn Bell Pepper Chicken Poultry Russet Potato Starter Main Nut-Free Gluten-Free Lunch Dinner

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes