Chicken and Corn Chowder

Chicken and Corn Chowder
Photo by Gary Moss

Ingredients

  • 2 16-ounce bags frozen corn kernels
  • 1 cup whipping cream
  • 4 cups skinned roast chicken
  • 10 tablespoons fresh cilantro
  • 10 bacon slices
  • 2 tablespoons butter
  • 3 medium onions
  • + 7 more ingredients
    • 2 cups red bell peppers
    • ¼ cup all purpose flour
    • 1 ½ pounds russet potatoes
    • 9 cups low-salt chicken broth
    • 4 cups butternut squash
    • 2 cups green onions
    • 1 ½ tablespoons fresh thyme

Cook bacon in large pot 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; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Ad...

View full recipe at Epicurious

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