Chicken and Corn Chowder

This delicious chicken and corn chowder includes butternut squash, green onions and red bell pepper.


  • 2-3 Tbs bacon grease or butter or oil or some combination
  • 1 onion chopped
  • 1 red bell pepper, chopped
  • 2 Tbs flour
  • 5 cups broth vegetable or chicken
  • 2 cups peeled, seeded, butternut squash in 1/2" cubes
  • 1 potato, peeled and chopped
  • 1 tsp thyme
  • 16 ounces frozen corn kernels or fresh if you have it!
  • 1/2 cup milk or half and half or cream, depending on your decadence level
  • 1-2 cups cooked leftover roast chicken, chopped
  • 1 cup chopped green onions, plus more for garnish
  • 3-4 springs fresh parsley, chopped


  • Heat the bacon grease and cook the onion and half the red pepper about 10 minutes, until soft.
  • Add the flour and cook, stirring, another 2 minutes or so.
  • Add the broth, squash, potato, and thyme and mix. Bring to a boil, then reduce the heat and simmer about 10 minutes, until the squash and potato are soft.
  • Stir in the corn, milk, and the rest of the bell pepper and cook about 10 more minutes. Stir in the chicken, green onions, and parsley and simmer 5 minutes. Season to taste with salt and pepper. Garnish with the bacon and more green onions.