Ingredients
2
tbsp (1/4 stick) butter
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 tbsp chopped fresh thyme
2
16-ounce bags frozen corn kernels
4
cups diced skinned roast chicken
2
cups chopped green onions
1/2
cup plus 2 tbsp chopped fresh cilantro
Directions
1.
Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
2.
Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup 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, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
3.
Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.
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