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- Source: Essence Of Emeril EE103
- Dish Type: Soups
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Winter Squash Chowder
Instructions
In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish. In bacon fat sauté leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add cream and herbs. Season to taste with salt and pepper; add brown sugar if desired. To serve, spoon into hollowed out squash or warmed tureen and garnish with bacon.
Yield: 4 to 6 servings
Ingredients
- 1/2 cup chopped bacon
- 1 cup sliced leeks
- 1 cup cubed red skin potatoes
- 1 cup cubed acorn squash
- 1 cup cubed butternut squash
- 1 cup cubed pumpkin
- 1 quart mild stock
- 1 cup cream
- 1 tablespoon chopped sage
- 1 tablespoon chopped parsley
- Salt and pepper
- 2 tablespoons brown sugar (optional)
- 1 acorn squash, hollowed out and cooked, to use as a serving bowl (optional)
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