Real Recipes From Real Home Cooks ®

chicken, squash and corn 'harvest' chowder

(1 rating)
Recipe by
Geoffry Le Cher
Hoover, AL

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.

(1 rating)
yield 10 -12
prep time 45 Min
cook time 30 Min
method Stove Top

Ingredients For chicken, squash and corn 'harvest' chowder

  • 10 slice
    thick cut bacon
  • 1/4 stick
    unsalted butter
  • 1 1/2 lg
    white onions, chopped
  • 2 lg
    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

How To Make chicken, squash and corn 'harvest' chowder

  • 1
    Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
  • 2
    Pour 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.
  • 3
    Add 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.
  • 4
    Add 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.)
  • 5
    Remove 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.
  • 6
    OPTION 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.

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