Chicken and Corn Chowder

• 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-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
• 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
• 1 1/2 tablespoons chopped fresh thyme
• 2 16-ounce bags frozen corn kernels
• 1 cup whipping cream
• 4 cups diced skinned roast chicken
• 2 cups chopped green onions
• 1/2 cup plus 2 tablespoons chopped fresh cilantro

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.
5. Add onions and 1 cup bell peppers.
6. Saute until onions are soft, about 10 minutes.
7. Add flour; stir 2 minutes.
8. Mix in broth, then squash, potatoes, and thyme; bring to boil.
9. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes.
10. Add corn, cream, and 1 cup bell peppers.
11. Simmer until corn is tender, about 10 minutes.
12. (Can be made 1 day ahead.
13. Cool.
14. Chill uncovered until cold, then cover and keep chilled.
15. Bring to simmer before continuing.)
16. Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes.
17. Season with salt and pepper.
18. Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

bacon, butter, onions, red bell peppers, flour, lowsalt, butternut squash, russet potatoes, thyme, corn kernels, whipping cream, skinned roast chicken, green onions, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-and-corn-chowder-108712 (may not work)