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Recipe
Winter Squash Chowder

Winter Squash Chowder

  • Prep Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 servings

Ingredients

  • 1 cup chopped bacon
  • 2 cups sliced leeks
  • 2 cups cubed Yukon gold potatoes
  • 2 cups cubed acorn squash
  • 2 cups cubed butternut squash
  • 2 cups cubed pumpkin
  • 1 1/2 quarts chicken stock
  • 1 pint cream
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped parsley
  • Salt and pepper
  • 1 acorn squash, hollowed out and cooked, to use as a serving bowl (optional)

Directions

  • 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 peppe. To serve, spoon into hollowed out squash or warmed tureen and garnish with bacon.