Winter Squash Chowder

Featuring specialty crop recipes

This recipe courtesy of The Pumpkin Eater – 2nd Edition, The Great Pumpkin Patch, www.the200acres.com or 217-543-2394.

Winter Squash Chowder

Course Soup
Servings 6

Ingredients

  • 2 slices bacon
  • 1 C. leeks sliced
  • 1 C. red potatoes peeled and cubed
  • 1 C. acorn squash cubed
  • 1 C. butternut squash cubed
  • 1 C. pumpkin cubed
  • 2 14 oz. cans fat-free chicken broth
  • 1 C. cream
  • 1 Tbsp. fresh sage chopped
  • 1 Tbsp. fresh parsley chopped
  • 1/2 tsp. salt
  • 1/4 tsp. Black pepper
  • 2 Tbsp. brown sugar optional

Instructions

  • In a stock pot; cook bacon until crisp then remove from pan.
  • Add leeks to bacon drippings and cook until softened.
  • Add potatoes, squash and pumpkin and cook 5 more minutes.
  • Add chicken broth and bring to a boil.
  • Reduce heat, simmer 30-40 minutes or until vegetables are tender.
  • Add cream and seasonings.
  • Add brown sugar, if desired.
  • Garnish with crumbled bacon. Serves 6.