Winter Squash Chowder (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
1. 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.
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