10 slices bacon - chopped
2 T butter
3 med onions - chopped
2 c. red bel pepers chopped (apx 2 lrg)
1/4 c. AP flour
9 c. chicken broth
4 c. 1/2-inch cubed peeled buternut squash ( roasted with skins on just rubed with evoo & S & P filled cavities with thyme & onions placed in pan meat side down roasted 15 min til soft - much easier to peel & dice)
1 1/2 # russet potatoes peeled, cubed (1/2in size)
1 1/2 t choped fresh thyme
1 - 16 oz. bags frozen corn
1 c. heavy whipping cream
4 c. diced skinned roasted chicken (I used store bought roasted chickens & just picked meat off)
2 c. green onions
1/2 c. + 2 T chopped cilantro

Cook bacon - til crisp (reserve for topping)
Using ab. 1/4 c. drippings - add butter onion, bell peppers - saute apz. 10 min til soft & translucent, add flour cook 2 min add broth, squash, pot & thyme - cook 12 min. add corn, cream & bell peppers - simmer about 10 min. (can stop & chill here overnight - just bring to a simmer when ready to continue) add chicken, green onions, 1/2 c. cilantro & simmer 7 min.
Season with S & P - serve with cilantro bacon & sour cream