Monday, January 12, 2009

Shaker Style Butternut Squash and Corn Chowder

½ lb. smoked bacon, diced

1 medium onion, diced

½ lb. red potatoes, diced

2 cups butternut squash, peeled and finely diced

1 bay leaf

Chicken stock

1 tbl. chopped parsley

½ cup light brown sugar

2 cups corn kernels

¼ cup chopped scallions

2 cups heavy cream

Fry bacon in a soup pot, drain off half the grease, return pot to the stove. Add diced onion, cook 2-3 minutes until clear.  Add potatoes, squash, bay leaf, and enough chicken stock to cover.  Simmer until potatoes are tender.  Add corn, parsley, scallions, brown sugar, and cream.  Simmer until the corn is tender, about 5-10 minutes.  Season with salt and pepper and serve.

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