Name: Chicken and Corn Chowder
Yield: Makes 10 servings
Ingredients: 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

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Chicken and Corn ChowderGary Moss

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 ones.

Recipe notes

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