Wednesday, November 6, 2013
Butternut and Bacon Corn Chowder
This soup is fall in a bowl, and I'm obsessed with it. We've made it multiple times this fall, it's that good. Sweet butternut squash paired with savory bacon and spicy chipotle peppers is a winning combination.
What's your favorite fall soup?
Butternut and Bacon Corn ChowderIngredients:
·6 slices of turkey bacon, chopped
·1 onion, chopped
·2 cups roasted butternut squash, cubed
·2 cups homemade chicken stock
·2 cups water
·2 tsp minced garlic
·2 tsp canned chipotle peppers in adobo sauce, chopped
·1 bag frozen corn
·½ tsp dried sage
·Salt and pepper
In a large saucepan, cook the bacon until crisp. Add the onion and garlic to the pan and sauté until onions are soft. Add the squash, chicken stock, water, chipotle peppers, and corn. Simmer until heated thoroughly – about 5 minutes. Transfer 3 cups of the soup to a blender and puree. Pour the puree back into the pan with the soup and season with salt, pepper, and sage. Pour into bowls to serve.