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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Purchased roast chicken and frozen corn kernels simplify the preparation. Serve the chowder first, then a variety of grilled sausages with the mixed-greens salad and corn bread alongside. Kids will likely prefer the Pastry-Wrapped Sausages over plain grilled ones. Ingredients:
10 bacon slices, chopped |
2 tablespoons (1/4 stick) butter |
3 medium onions, chopped |
2 cups chopped red 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 (cut from one 1 3/4-pound 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 |
2 cups chopped green onions |
1/2 cup plus 2 tablespoons chopped fresh cilantro |
Directions:
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. 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. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
3. Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.
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