Chicken and Corn Chowder With Butternut Squash

Recipe by Mizoblivious
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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