Butternut Squash / Corn Chowder with Bacon:
A truly tasty, easy to make soup/chowder! Easy to roast the squash ahead of time — Then easy to assemble with sauteed onion and bright summer corn from the freezer. Then, after a bit of simmer with chicken stock (and a bit of chili/heat), an immersion blender makes it so easy to mix/blend together.
Serve with sauteed bacon, or grated Parmesan and a few herbs.
Ingredients / Prep:
4 – 6 slices of Bacon – chopped
1 med/large Onion
1, 2-pound Butternut Squash — Already roasted with peel removed
4 cups Chicken Broth
2 – 3 cloves of Garlic — Finely chopped
2 – 3 tsp. Chili Paste (or chilis, see below)
2 – 3 cups Corn kernels (fresh or frozen)
Salt / Pepper
Instructions / Assembly:
In a large sauce pan, cook the bacon until only medium crispy. It will be used as a garnish.
Remove the cooked bacon (for later garnish). Leave about 1 – 2 tablespoons of bacon fat in the pan. Add the chopped onion to the pan and sauté just until the pieces start to get tender and translucent. Then the garlic — Saute another 1 or 2 minutes.
Add the already roasted squash, HALF the chicken broth, the corn, and the chili paste (or chilis). Simmer over medium heat for about 10 – 15 minutes till corn is cooked.
With an immersion blender, mix/blend all to a puree. Add remaining 2 cups chicken broth — Simmer to fully heated (another 10 minutes). Stir well and season to taste with salt and fresh-cracked pepper.
Serve — With garnish of (reserved) bacon and/or grated Parmesan and fresh herbs (chopped sage is nice).
In place of Chili Paste — Can use 2 – 3 teaspoons canned red chipotle peppers (plain or in adobo sauce), finely chopped