Chicken and corn chowder
Recipe by martin girl's
10 bacon slices, chopped
2 tablespoons butter
three medium onions, chopped
2 cups chopped red bell peppers (about two large)
1/4 cup all-purpose flour
9 cups chicken broth
4 cups butternut squash, Q peeled and seeded into one half inch squares (cut from one to pound squash) {or 4 cups frozen, squash}
1 1/2 pounds potatoes, peeled, cut into 1/2 inch cubes
1 1/2 tablespoons thyme
2 -16 ounce bags frozen corn kernels new
1 cup whipping cream
4 cups diced, skinned roast chicken
1 - 1 lb.bag frozen edamame beans
2 cups chopped green onions
half a cup chopped fresh cilantro
Prep. Time → 25 min
Cook Time → 25 min
1. Cook bacon in large pot over medium high heat until crisp
2. using slotted spoon, transfer bacon to paper towels to drain.
3. Pour off all but 1/4 cup drippings from pot
4. add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 min.
5. add flour; stir 2 min.
6. 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 min.
7. Add corn, edamame, cream, and one cup bell peppers. Simmer until corn is tender, about 8 min. (Can be made one day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.)
8. Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 min. Season with salt and pepper.
9. Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro. You can add in or garnish with crumbled bacon if desired.
main courses, soup November 16, 2011 22:03
Author Bon Appetit - October 2003
No one has liked this recipe.
No comments yet.