corazon
Executive Chef
This is my absolute favorite meal for this time of the year. It is good to make right now, when the squash is in season and fresh corn is just at the end of it's season. Be forewarned, it is a labor intensive recipe but you will have corn chowder coming out of your ears for a month. Be sure to use a very big pot! I will be making this tomorrow for dinner! Maybe I will post some pictures...yum!
Chicken Corn Chowder
10 bacon slices*
2 Tablespoons butter (¼ stick)
3 medium white onions, chopped
2 medium red bell peppers, chopped
¼ cup all purpose flour
6 (14.5 oz) cans chicken broth
2 lbs butternut squash, peeled, seeded and cut into ½ inch cubes
2 lbs baking potatoes, peeled, and cut into ½ inch cubes
1 ½ Tablespoons fresh thyme, chopped
8 ears fresh corn cut away from the cob or 2 16-ounce bags frozen corn kernels
1 cup whipping cream
2 roast chicken using white meat only, shredded
½ cup plus 2 Tablespoons cilantro, chopped
Green chili to taste (optional)
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 ¼ cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, squash, potatoes and thyme; bring to a boil. Reduce heat to medium-low; simmer until squash and potatoes are tender, about 12 minutes. If using frozen corn add this now as well as cream and green chili. Simmer about 10 minutes. Add chicken, ½ cup cilantro and if using fresh corn; simmer 5 minutes. Season with salt and pepper. Ladle chowder into bowls and garnish with remaining cilantro.
*from my understanding, you only use the bacon grease in the recipe. In the past I've just used olive oil and omitted the grease.
Chicken Corn Chowder
10 bacon slices*
2 Tablespoons butter (¼ stick)
3 medium white onions, chopped
2 medium red bell peppers, chopped
¼ cup all purpose flour
6 (14.5 oz) cans chicken broth
2 lbs butternut squash, peeled, seeded and cut into ½ inch cubes
2 lbs baking potatoes, peeled, and cut into ½ inch cubes
1 ½ Tablespoons fresh thyme, chopped
8 ears fresh corn cut away from the cob or 2 16-ounce bags frozen corn kernels
1 cup whipping cream
2 roast chicken using white meat only, shredded
½ cup plus 2 Tablespoons cilantro, chopped
Green chili to taste (optional)
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 ¼ cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, squash, potatoes and thyme; bring to a boil. Reduce heat to medium-low; simmer until squash and potatoes are tender, about 12 minutes. If using frozen corn add this now as well as cream and green chili. Simmer about 10 minutes. Add chicken, ½ cup cilantro and if using fresh corn; simmer 5 minutes. Season with salt and pepper. Ladle chowder into bowls and garnish with remaining cilantro.
*from my understanding, you only use the bacon grease in the recipe. In the past I've just used olive oil and omitted the grease.