Chicken and Corn Chowder

Ingredients

• 10 bacon slices, chopped
• 2 tablespoons unsalted butter
• 3 medium onions, chopped
• 2 chopped red bell peppers (about 2 large)
• ¼ cup all purpose flour
• 9 cups low-salt chicken broth
• 4 cups ½-inch cubes peeled seeded butternut squash (cut from one 1¾-pound squash)
• 1½ pounds russet potatoes, peeled, cut into ½-inch cubes
• 1½ tablespoons chopped thyme
• 2 16-ounce bags frozen corn kernels
• 1 cup whipping cream
• 4 cups diced skinned roast chicken
• 2 cups chopped green onions
• ½ cup plus 2 tablespoons chooped fresh cilantro

Method

1. Cook bacon in a large pot over medium-high heat until crisp. Using a slotted spoon, transfer bacon to paper towels to drain.
2. Pour off all but ¼ 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. DO AHEAD: 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 ½ cup cilantro; simmer 5 minutes. Season with salt and pepper.
3. Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 Tbsp. cilantro.