Chicken Corn Chowder

This is one of my favorite blustery, cool day dishes, and I've been waiting to share it with you for weeks! It includes some of my favorite fall vegetables- butternut squash, and potatoes, and then, of course, bacon. Bacon makes everything taste better. Kind of like butter. If you use butter, you know it's going to be good! (Maybe not healthy, but definitely tasty!)

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

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 1 cup bell peppers. Sauté until onions are soft, about 10 minutes.
   
3. Add flour; stir 2 minutes.
   
4. 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.
   
5. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes.
   
6. Add chicken (if including) and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
7. Ladle chowder into bowls; sprinkle with remaining 2 tablespoons cilantro.

*Although the recipe doesn't call for it, because it tastes good (and because my husband is a bacon fiend) I sometimes include the bacon pieces in the chowder. If you'd like to do so, add them back in when you add the chicken in step 6.