bacon, corn & squash chowder

Ingredients:

• 12 bacon strips, diced
• 1 medium onion, chopped
• 2 tablespoons all-purpose flour
• 15 ounces chicken broth
• 6 cups mashed cooked butternut squash
• 18 ounces cream-style corn
• 2 cups half-and-half
• 1 tablespoon minced parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper

In large saucepan, cook bacon over medium heat until crisp.  Remove to paper towels. Drain, reserving 2 tablespoons drippings.  In drippings, saute onion until tender.  Stir in flour until blended.  Gradually stir in broth.  Bring to a boil.  Cook and stir for 2 minutes or until it becomes thickening.

Reduce heat to medium.  Stir in squash, corn, cream, parsley, salt, pepper and bacon.  Cook and stir until heated through.