Chicken And Corn Chowder With Butternut Squash

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This is a nice, comforting fall soup.

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Steps

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Cook bacon in large pot set over medium-high heat until crisp.

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Using slotted spoon , transfer bacon to paper towels to drain.

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Pour off all but 1 / 4 cup drippings from pot.

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Add butter to pot and melt over medium-high heat.

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Add onions and 1 / 2 of the bell peppers.

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Saute until onions are soft , about 10 minutes.

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Add flour , stir 2 minutes.

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Mix in broth , then squash , potatoes and thyme.

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Bring to a boil.

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Reduce heat to medium-low and simmer uncovered until squash and potatoes are tender , about 12 minutes.

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Add corn , cream and the other half of bell peppers.

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Simmer until corn is tender , about 10 minutes.

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Add chicken , 1 / 2 cup green onions , and 1 / 4 cilantro.

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Simmer 5 minutes.

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Season with salt and pepper.

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Ladle chowder into bowls.

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Sprinkle with remaining 1 / 2 cup green onions and cilantro.

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Ingredients

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bacon, red bell pepper, canned chicken broth, russet potato, whipping cream, scallions, butter, yellow onions, all-purpose flour, butternut squash, fresh thyme, frozen whole kernel corn, cooked chicken, fresh cilantro leaves