Chicken and Corn Chowder |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 10 bacon slices, chopped | 2 tablespoons (1/4 stick) butter | 3 medium onions, chopped |
| 2 cups chopped red bell peppers (about 2 large) | 1/4 cup all purpose flour | 9 cups low-salt chicken broth |
| 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from on 1-3/4 pound squash) | 1-1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes | 1-1/2 tablespoons chopped fresh thyme |
| 2 16-ounce bags frozen corn kernels | 1 cup whipping cream | 4 cups diced skinned roast chicken |
| 2 cups chopped green onions | 1/2 cup plus 2 tablespoons chopped fresh cilantro | |
| 1 | Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. |
| 2 | Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup 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 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. Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper. |
| 3 | Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro. |