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    Soup: Chicken & Corn Chowder


    Source of Recipe


    epicurious

    Recipe Introduction


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

    List of 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

    Recipe



    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.

 

 

 

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