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Chicken and Corn Chowder
Andria Frankfort has been making this delicious Chicken and Corn Chowder since Halloween 2007. It's relatively healthy and feeds a crowd.
This Chicken and Corn Chowder is a version of one printed in a 2003 Bon Appétit. It's relatively healthy and delicious, and feeds a crowd.
8 thick-cut bacon slices, chopped (I just cut the slices up with kitchen shears, straight into the pot)
1 tablespoon butter
2 large onions, chopped
2 large red bell peppers, chopped
9 cups low-salt chicken broth
6 cups ½-inch butternut squash cubes (I buy the pre-cut squash, which makes this a tad more expensive but a thousand times easier)
2 russet potatoes, peeled and cut into ½-inch cubes (sometimes I use sweet potatoes instead, if I’m feeling a little healthier)
1 ½ tablespoons chopped fresh thyme
2 16-ounce bags frozen corn kernels
1 store-bought rotisserie chicken, meat shredded, skin and bones discarded (you should have around 4 cups of chicken; don’t worry about being exact)
2 cups chopped green onions, divided
½ cup chopped cilantro plus extra for garnish
In a large pot over medium-high heat, cook the bacon until it is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Remove all but 3 or so tablespoons of the bacon drippings from the pot. Add the butter, then the onion and bell pepper. Sauté over medium heat until the onions are translucent, about 10 minutes. Add the broth, squash, potatoes and thyme, and bring it all to a boil. Reduce the heat to medium-low, and simmer, uncovered, about 20 minutes or until the squash and potatoes are soft. Add the corn, and simmer another 20 minutes. Add the bacon, chicken, 1 cup of the green onions and ½ cup cilantro, and simmer 10 minutes. Season to taste with salt and pepper. Using a hand-held blender immersed in the pot, purée about ¼ of the soup, or enough to make it thick but not entirely smooth.
(If you don’t have an immersion blender, just transfer some of the soup to a blender, whiz it up, then add it back to the pot. You’ll want to let the soup cool a little bit before blending, and be sure to take out the blender’s stopper so you’re not cleaning soup off the ceiling!)
When serving, top with green onions and cilantro.
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