Chicken, Squash and Corn 'Harvest' Chowder

Geoffry Le Cher

By
@Geoffry

Autumn is the time of year to 'break out' all of the tricks and go all out. This dish is the perfect example of this.

Rating:
★★★★★ 1 vote
Comments:
Serves:
10-12
Prep:
45 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

10 slice
thick cut bacon
1/4 stick
unsalted butter
1 1/2 large
white onions, chopped
2 large
red bell peppers, seeded and cut into strips
1/4 c
all purpose flour
6 c
low sodium chicken broth
2 c
chicken stock, no salt
4 c
1/2-inch cubes peeled seeded butternut squash
2 c
russet potatoes, peeled, cut into 1/2-inch cubes
1 bunch
fresh thyme (tied into a bouquet)
2 c
frozen corn
3 c
skinned, diced rotisserie chicken
1 c
heavy cream
1 c
chopped green onion
1 c
chopped fresh cilantro

Step-By-Step

1Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
2Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and bell peppers. Sauté until onions are soft, about 10 minutes.
3Add flour; stir 2 minutes. Mix in broth & stock, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes.
4Add corn and cream. 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.)
5Remove thyme, add chicken, green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.

Place 2 tbs of the bacon in the bottom of the bowl and ladle chowder into bowls; sprinkle with cilantro to taste.
6OPTION SHOWN IN PICTURE: I like to serve the chowder in a hollowed-out acorm squash that was buttered, salted and baked in a 350 oven for 15 minutes.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Healthy