The original recipe suggests using a purchased roasted chicken to make the prep faster and easier. They're right- it does help speed things along and makes the soup delicious, but buying a pre-roasted chicken and pounds of fresh vegetables can get expensive. You may want to either omit the chicken (this chowder is hearty enough without it) or just broil and chop a couple of chicken breasts you have on hand.
Chicken Corn Chowder
Recipe adapted from Bon Appetit Octboer 2003
Pictures by Kelly
Serves about 10
10 bacon slices, chopped
2 tablespoons (1/4 stick) butter
1 large onion, chopped
2 cups chopped red and green bell peppers (about 2 large)
1/4 cup all purpose flour
9 cups low-salt chicken broth
4 cups 1/2-inch cubes peeled seeded butternut squash
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
2 16-ounce bags frozen corn kernels
1 cup whipping cream
4 cups diced skinned roast chicken
1/2 cup plus 2 tablespoons chopped fresh cilantro
- 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.
- Add flour; stir 2 minutes.
- Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes.
- Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes.
- Add chicken (if including) and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
- Ladle chowder into bowls; sprinkle with remaining 2 tablespoons cilantro.