Prep 15 mins
Cook 1 hr
This is a nice, comforting fall soup.
- 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
- 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.
I wasnt sure about the red pepper as it says 1 red pepper then says about 2 cups. 1 red pepper is enough for this. I found this makes closer to 6-8 servings rather than 5.