Sweet Corn and Chicken Chowder

5 from 1 vote

Deliciously light chowder full of sweet corn, rotisserie chicken, butternut squash, potatoes, onions, peppers, and leeks. Serve with plenty of bread for dipping!

Course Main Course, Soup

Cuisine American

Prep Time 50

Cook Time 35

Total Time 1 25

Servings servings

Calories 397kcal

Author Kim Peterson

Equipment

Dutch oven

Ingredients

2 tablespoons olive oil
2 tablespoons butter
3 leeks , thinly sliced, white and light green parts only
2 red bell peppers , chopped
1 large onion , chopped
1 ½ tablespoons garlic , minced
¼ cup flour
8 cups low-salt chicken broth
4 cups butternut squash , peeled and seeded (about a 2lb squash), ¾-inch cubes
4 cups russet potatoes , peeled (about 1 ½ lbs potatoes), ¾-inch cubes
2 tablespoons fresh thyme
4 cups corn kernels , fresh or frozen, thawed
1 cup heavy cream
4 cups rotisserie chicken , cubed, white and dark meat, skin removed
1 cup green onions , thinly sliced, plus more for garnish
2 tablespoons fresh cilantro , chopped for garnish

Instructions

In a large Dutch oven or stock pot, heat olive oil and butter over medium-high heat. Add leeks, peppers, and onion. Sauté until vegetables are soft, 8-10 minutes. Stir in garlic, and cook 1-2 minutes.
Add flour, and stir 2 minutes. Mix in broth, then butternut squash, potatoes, and thyme. Bring to boil then reduce heat to medium-low. Simmer partially covered until squash and potatoes are tender, 10-12 minutes.
Add corn, cream, and chicken. Simmer 5 minutes. Remove from heat and stir in 1 cup green onions. Season with salt and pepper. (Can be made 1 day ahead. Let cool. Place in fridge uncovered until cold, then cover and keep chilled.) Rewarm over medium-low heat. Garnish with green onion and cilantro. Serve hot.

Nutrition