Chicken And Corn Chowder With Butternut Squash Recipe

Name: Chicken And Corn Chowder With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cook bacon in large pot set over medium-high heat until crisp.
2
Using slotted spoon, transfer bacon to paper towels to drain.
3
Pour off all but 1/4 cup drippings from pot.
4
Add butter to pot and melt over medium-high heat.
5
Add onions and 1/2 of the bell peppers.
6
Saute until onions are soft, about 10 minutes.
7
Add flour, stir 2 minutes.
8
Mix in broth, then squash, potatoes and thyme.
9
Bring to a boil.
10
Reduce heat to medium-low and simmer uncovered until squash and potatoes are tender, about 12 minutes.
11
Add corn, cream and the other half of bell peppers.
12
Simmer until corn is tender, about 10 minutes.
13
Add chicken, 1/2 cup green onions, and 1/4 cilantro.
14
Simmer 5 minutes.
15
Season with salt and pepper.
16
Ladle chowder into bowls; sprinkle with remaining 1/2 cup green onions and cilantro.

1926

kcal

Calories

136

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken And Corn Chowder With Butternut Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Corn Chowder With Butternut Squash

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