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Winter Squash Chowder

  • Yield: 4 to 6 servings


  • 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)


  • 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.