Sunday, November 27, 2011

chicken and corn chowder

Chicken and Corn Chowder Bon Appétit | October 2003

Entertaining with Style

Purchased roast chicken and frozen corn kernels simplify the
preparation. Serve the chowder first, then a variety of grilled
sausages with the mixed-greens salad and corn bread alongside. Kids
will likely prefer the Pastry-Wrapped Sausages over plain grilled
Yield: Makes 10 servings
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

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 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.

Ladle chowder into bowls; sprinkle with remaining 1 cup green onions
and 2 tablespoons cilantro.

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