Chicken and Corn Chowder With Butternut Squash

This is a nice, comforting fall soup.

• Ready In: 1 hr 15 mins
• Serves: 5

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

Directions

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.