from 1 vote
Chicken Corn and Butternut Squash Chowder with Bacon
A hearty chicken and corn chowder that is easy to make.
chicken soup, corn, easy meal, fall
enamel coated cast iron dutch oven
wood cutting board
Instant Pot or Crock Pot
homemade chicken stock (or store-bought)
roasted butternut squash, diced (or frozen)
salt & pepper to taste
Orrington Farms Broth Base
Prepare homemade stock in the Instant Pot (30-40 minutes) or Crock Pot (7-8 hours).
Remove meat from bones. Strain the stock.
Saute chopped bacon in dutch oven until browned and crispy. Remove and set aside for topping.
Add chopped onion and garlic to the dutch oven with the rendered bacon fat.
Saute veggies until tender. Add roasted butternut squash and two cups of homemade stock.
Use emersion blender and blender all the veggies and stock until creamy.
Add chopped chicken, corn and remaining stock (reserve one cup of stock).
Bring to a boil.
Add diced potatoes to the dutch oven and boil rapidly til the potatoes are tender, about 10-12 minutes.
Add heaping tablespoon of corn starch to remaining one cup of stock and mix well.
Stir corn starch and stock mixture to the dutch oven, stirring as you pour.
Add cream and stir. **Option to use cream and corn starch to thicken chowder more if desired.
Serve with reserved bacon bits, hot bread and enjoy!
Even though I forgot to add diced potatoes, the chowder was amazing. You could certainly omit the potatoes and make it low carb!