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.

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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.