This was one of those recipes where you just keep throwing more stuff in it, you know what I mean? It is WAY more than just a Corn Chowder recipe, I just didn't want to be too wordy. 🙂 I thought Chicken Broccoli Sweet-Potato Butternut Squash Bacon Mushroom Cilantro Chowder might be a little much.
So many corn chowders have bacon in them so I added some turkey bacon (nitrate/nitrite free of course) and it added just enough of that salty bacon taste that perfectly complemented the sweetness of the corn. This dish is hearty enough to be a complete meal. Oh and I just LOVE the addition of fresh cilantro! But if you are one of those people that don't like cilantro, you can easily omit it. Different strokes, right?
5 uncured, nitrate & nitrite free turkey bacon slices
1 tablespoon butter
1 medium onion, chopped
½ cup chopped mushrooms
¼ cup whole wheat flour
6 cups low-salt organic chicken broth
2 cups ½-inch cubes peeled seeded butternut squash
2 medium sweet potatoes, peeled, cut into ½-inch cubes
1 tablespoon thyme, dried
1 16-ounce bag frozen corn kernels
1 cup milk (I used organic skim)
1 ½ cups broccoli, chopped
1 ½ cups diced roasted or grilled chicken
½ plus ¼ cup chopped green onions
½ cup plus 2 tablespoons chopped fresh cilantro
salt & pepper to taste
- Cook bacon in large pot or dutch oven over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
- Add butter to pot; melt over medium-high heat. Add onions and mushrooms. Sauté until onions are soft, about 5 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, sweet potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 10-12 minutes. Add corn, milk, and broccoli. Simmer until corn and broccoli are tender, about 10 minutes. Add chicken, ½ cup green onions, and ½ cup cilantro; simmer 5 minutes. Season with salt and pepper.
- Ladle chowder into bowls; sprinkle with remaining green onions, cilantro and chopped bacon.
Serving Size 1 serving (⅙ of recipe)
Amount Per Serving
Calories 266 Calories from Fat 36 **7 WW Points Per Serving
Total Fat 4.0g
Saturated Fat 1.6g
Trans Fat 0.0g
Total Carbohydrates 43.2g
Dietary Fiber 5.8g
Nutritional Information provided by www.caloriecount.com, not 100% guaranteed
I hope you enjoy this as much as we did. Please come back again soon!