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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: 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. Saut 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.
Contributor: Bon Appetit October 2003 p 138
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From: "Rasta " <rastamanmon@msn.Com> Dat
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