Butternut Squash and Corn Chowder
 
 
Makes 6 servings
Ingredients
  • 4 strips bacon, cut into lardons
  • 1½ cups diced yellow onion
  • 3 garlic cloves, minced
  • 1 canned chipotle pepper in adobo, minced
  • 7 cups diced butternut squash
  • 4 cups chicken broth
  • 2½ cups frozen roasted corn
  • 2 teaspoons chopped fresh sage
  • ¼ cup heavy cream
  • kosher salt and freshly ground black pepper, to taste
Instructions
  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 6 minutes. Remove bacon from pot and set aside on paper towels to drain.
  2. Remove all but 2 tablespoons of fat from pot. Add onion and cook until translucent, 4-5 minutes. Add garlic and cook for 1 minute.
  3. Add chipotle pepper, butternut squash and chicken broth; stir and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
  4. Add corn and sage and cook for 2 minutes.
  5. Remove about 3 cups of vegetables and liquid from pot and purée; return to pot. Stir in heavy cream and season with salt and pepper to taste.
  6. Serve immediately with bacon.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/butternut-squash-and-corn-chowder/