CHICKEN AND CORN CHOWDER WITH BUTTERNUT SQUASH

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Chicken and Corn Chowder With Butternut Squash image

Make and share this Chicken and Corn Chowder With Butternut Squash recipe from Food.com.

Provided by Mizoblivious

Categories     Chowders

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 15

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

Steps:

  • Cook bacon in large pot set over medium-high heat until crisp.
  • Using slotted spoon, transfer bacon to paper towels to drain.
  • Pour off all but 1/4 cup drippings from pot.
  • Add butter to pot and melt over medium-high heat.
  • Add onions and 1/2 of the bell peppers.
  • Saute until onions are soft, about 10 minutes.
  • Add flour, stir 2 minutes.
  • Mix in broth, then squash, potatoes and thyme.
  • Bring to a boil.
  • Reduce heat to medium-low and simmer uncovered until squash and potatoes are tender, about 12 minutes.
  • Add corn, cream and the other half of bell peppers.
  • Simmer until corn is tender, about 10 minutes.
  • Add chicken, 1/2 cup green onions, and 1/4 cilantro.
  • Simmer 5 minutes.
  • Season with salt and pepper.
  • Ladle chowder into bowls; sprinkle with remaining 1/2 cup green onions and cilantro.

Nutrition Facts : Calories 617.9, Fat 29.2, SaturatedFat 12.4, Cholesterol 107.3, Sodium 1581.1, Carbohydrate 57.5, Fiber 8.7, Sugar 7.3, Protein 36.8

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