Chicken and Corn Chowder
Chicken and Corn Chowder might be just the main course you are searching for. This recipe serves 10. One serving contains 545 calories, 27g of protein, and 30g of fat. Head to the store and pick up russet potatoes, green onions, whipping cream, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.
Instructions
Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1/4 cup drippings from pot.
Add butter to pot; melt over medium-high heat.
Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes.
Add flour; stir 2 minutes.
Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes.
Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.)
Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.