Easy Chicken Corn Chowder wtih Butternuit Squash

bacon cooked chicken chicken stock corn onion broth base seasonings half & half cream

cut the bacon with scissors and brown in an enamel covered cast iron dutch oven

cook until bacon is crisp then remove and reserve for topping

saute the chopped onion until tender then add roasted butternet squash

add 8 cups of homemade chicken stock and a couple of teaspoons of broth base

Use an emersion blender to thoroughly blend all of the ingredients in the dutch oven

add shredded cooked chicken, seasonings and corn then stir well

use corn starch to thicken if desired by mixing it with creamer then slowly add to dutch oven

serve the chicken corn chowder with cooked bacon sprinkled on top!