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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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
Ingredients
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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.
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