Winter squash chowder

Yield: 4 servings

Measure Ingredient
½ cup chopped bacon
1.00 cup sliced leeks
1.00 cup cubed red-skin potatoes
1.00 cup cubed acorn squash
1.00 cup cubed butternut squash
1.00 cup cubed pumpkin
1.00 quart mild stock
1.00 cup cream
1.00 tablespoon chopped sage
1.00 tablespoon chopped parsley
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
2.00 tablespoon brown sugar; (optional)
1.00 \N acorn squash; hollowed out and
1 \N cooked; to use as a serving bowl
1 \N (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 saute 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. This recipe yields 4 to 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

03-20-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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