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

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Purchased roast chicken and frozen corn kernels simplify the preparation.

Recipe notes