Easy Chicken Corn Chowder wtih Butternuit Squash
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bacon
cooked chicken
chicken stock
corn
onion
broth base
seasonings
half & half cream
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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
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saute the chopped onion until tender then add roasted butternet squash
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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
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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
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serve the chicken corn chowder with cooked bacon sprinkled on top!
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