Chicken and Corn Chowder

Ingredients

• 0.3 cup all purpose flour 
• 10 slices bacon chopped
• 2 tablespoons butter ()
• 4 cups cubes butternut squash peeled seeded (cut from one)
• 32 ounce corn kernels frozen
• 0.5 cup cilantro leaves fresh chopped
• 1.5 tablespoons thyme leaves fresh chopped
• 2 cups green onions chopped
• 9 cups low-salt chicken broth 
• 3 medium onions chopped
• 2 cups bell peppers red chopped ( 2 large)
• 4 cups skinned roast chicken diced
• 1.5 pounds russet potatoes peeled cut into 1/2-inch cubes
• 1 cup whipping cream 

Equipment

• bowl
• paper towels
• ladle
• pot
• slotted spoon

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.
3. Add butter to pot; melt over medium-high heat.
4. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes.
5. Add flour; stir 2 minutes.
6. 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.
7. 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.)
8. Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
9. Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.