Winter squash chowder
4 servings
Ingredients
| Quantity | 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 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | tablespoon | brown sugar; (optional) |
| 1.00 | acorn squash; hollowed out and | |
| 1 | cooked; to use as a serving bowl | |
| 1 | (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 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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