Chicken & Corn Chowder

prepared by and photo by Emily Doscher

What do you get when you combine chunky, tender pieces of roasted chicken, bacon, corn, potatoes, butternut squash, peppers, onions and seasonings? …A bowl-full of luscious and savory soul-warming yum!

Size: 10 servings

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" cubes peeled seeded butternut squash (cut from one 1 3/4" squash)
1 1/2" tbsp chopped fresh thyme
2 16 oz bags frozen corn kernels
1 cup whipping cream
4 cups diced skinned roast chicken (I use from a store-bought rotisserie chicken)
2 cups chopped green onions
1/2 cup plus 2 tbsp 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. Saute 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.

Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


Sign up for our email newsletter
You Might Like...
December 17, 2016

Mini Veggie Fritattas

February 12, 2020

Mock SAT Subject Test

April 07, 2014

Green-Onion Risotto