Chicken And Corn Chowder

• 3 tablespoons canola oil
• 3 medium onions, chopped
• 1/4 cup flour
• 8 cups low sodium chicken broth
• 1 3/4 pounds peeled butternut squash (cut into 1-inch cubes)
• 1 1/2 pounds potatoes, (peeled and cut into 1-inch cubes)
• 1 tablespoon dried thyme leaves
• 34 ounces frozen white, sweet corn
• 1/2 cup heavy cream
• 3 cups cooked, shredded chicken breast
• 1 cup chopped green onion
• 2 medium bell peppers, seeded and diced
• 1/2 cup chopped fresh cilantro

1. Heat oil in a large stockpot, and saute onions until almost golden. Add flour and cook for 2-3 minutes. Add broth and bring to a boil to thicken slightly.
2. Add squash, potatoes and thyme. Simmer 20 minutes or until vegetables are tender.
3. Remove soup from heat, and puree with an immersion blender, or in a regular blender.
4. When soup is thickened and creamy, add chicken and corn. Simmer another 10-15 minutes until corn is tender.
5. Add red peppers, green onion and continue to simmer just until peppers are slightly softened.
6. Add cream and cilantro and adjust any seasonings as necessary.

canola oil, onions, flour, chicken broth, butternut squash, potatoes, thyme, frozen white, heavy cream, chicken breast, green onion, bell peppers, fresh cilantro

Taken from food52.com/recipes/24112-chicken-and-corn-chowder (may not work)