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It was a spooky end for our 11/1 Halloween-theme brunch and dinner. The day started normal enough and the winner of the Star, the 1st of two today, was the Chicken and Corn Chowder. Each of the ingredients, corn, squash, potato, chicken, bacon, thyme… was well represented and they all complimented each other. This ‘soup that eats like a meal’ would be a great addition to your recipe book.
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
- 3 cups low-salt chicken broth
- 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 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
- 16-ounce bags frozen corn kernels
- 2 cup whipping cream
- 4 cups diced skinned roast chicken
- 2 cups chopped green onions
- 1/2 cup plus 2 tablespoons chopped fresh cilantro
Preparation
- 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 1/4 cup drippings from pot.
- Add butter to pot; melt over medium-high heat.
- Add onions and 1 cup bell peppers.
- Sauté 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. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled.)
- Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes.
- Season with salt and pepper.
- Ladle chowder into bowls; sprinkle with bacon, remaining 1 cup green onions and 2 tablespoons cilantro.
