and even easier if you have some of that grocery store rotisserie chicken (Costco is the best) in the fridge. I made this again last night and do not have a photo to post. This time I had left over chicken from making Chicken and Yellow Rice, so I used it, rice and all. It was very good, so feel free to experiment with the recipe. This is also a great recipe to "hide" squash in for children or non squash lovers. They probably won't know, unless they are the sous chef!
Chicken Corn Chowder
Adapted from Bon Appétit, October 2003 and Whippedtheblog
5 bacon slices, chopped
1 tablespoon butter
1 medium onion, chopped
1 cup chopped red or orange bell peppers (about 1 large)
1/4 cup all purpose flour
6 cups low-salt chicken broth
2 cups 1/2-inch cubes peeled seeded butternut squash
1 extra large or 2 medium russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
1 16-ounce bag frozen corn kernels
1 cup whole milk
1 cup diced skinned roast chicken (1/2 the rotisserie chicken)
1/2 plus 1/4 cup chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro
salt & pepper
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 1/2 cup of bell peppers. Sauté 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, milk, and 1/2 cup bell peppers.
Simmer until corn is tender, about 10 minutes. Add chicken, 1/2 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining green onions and cilantro.