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Butternut Squash Chowder




Source of Recipe


Executive Chef Tony Mandella, Grille 720, Milwaukee


List of Ingredients




Smoked bacon 12 slices Yellow onions, diced 5 lb.
Butternut squash, peeled, cubed 10 lb.
Chicken stock 3 gal.
Bay leaves 4
Fresh thyme 1 tsp.
Nutmeg, ground 1 tsp.
Salt 1 tsp.
White pepper 1/2 tsp.
Cayenne pepper 1/2 tsp.
Honey 1 cup
Heavy cream 1 qt.
Corn 2 cups
Yellow-skinned potatoes, cubed 2 lb.
Chives or scallions, finely sliced 1 cup


Recipe



1. In stockpot, cook bacon until crisp. Remove bacon; reserve. Sauté onions in bacon fat. Add 8 lb. butternut squash, chicken stock, bay leaves, thyme, nutmeg, salt, white and cayenne peppers and honey. Simmer 1 hour. Remove bay leaves. Puree.
2. Add cream, corn, potatoes and remaining 2 lb. squash. Simmer until chunks are tender.
3. Garnish with chives and crumbled bacon