Chicken Corn Chowder


My friend Julie brought us a big batch of deliciousness last week, and I wanted to share the recipe. It is *not* the healthiest things I’ve ever posted – a lot of cream, and well, you can see the bacon. However, it has lots of vegetables and is chock-full of awesome.  Baby Hippie showed off his prowess with a spoon, polishing off his entire portion and then tipping the bowl upside down so that he could lick the dregs before asking for another bowl. I tried to be a little more refined in my approach, but the sentiment was the same. We loved this.

The recipe says that it makes 10 servings. Julie brought us a third of a batch, and it fed us more than once. I would say that 12 servings would be more accurate.

Ingredients:

  • 10 bacon slices, chopped
  • 2 Tablespoons butter
  • 3 medium onions, chopped
  • 2 cups chopped red bell peppers
  • 1/4 cup flour
  • 9 cups low-salt chicken broth
  • 4 cups of 1/2-inch cubes peeled, seeded butternut squash
  • 1.5 pounds russet potatoes, peeled, cut into 1/2-inch cubes
  • 1.5 Tablespoons chopped fresh thyme
  • 32 oz. frozen corn kernels
  • 1  cup whipping cream
  • 4 cups diced, skinned roast chicken (Julie said this takes about 1.5 rotisserie chickens)
  • 1 cup chopped green onion
  • 1/2 cup plus 2 Tablespoons chopped fresh cilantro

Method:

  1. Cook bacon in a large pot over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces to a paper towel to drain.
  2. Pour off all but 1/4 cup drippings from the pot. Add butter to the pot and melt over medium-high heat.
  3. Add onions and 1 cup of bell peppers. Saute until onions are soft, about 19 minutes. Add flour; stir for 2 minutes.
  4. Stir in broth, then add squash, potatoes, and thyme. Bring to a boil, then reduce heat to medium-low. Simmer until potatoes are tender, about 12 minutes.
  5. Add corn, cream and remaining bell peppers. Simmer until corn is tender, about 10 minutes.
  6. Add chicken and 1/2 cup cilantro. Simmer 5 minutes. Season with salt and pepper.
  7. Garnish each bowl with green onions, remaining cilantro, and bacon.

Source: Bon Appetit 2003, via Epicurious: http://www.epicurious.com/recipes/food/views/Chicken-and-Corn-Chowder-108712

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