It's one of Hub's favorites.
Butternut Corn Chowder
4 oz. bacon, chopped
1 medium onion, chopped
1 butternut squash (~2 pounds), peeled, seeded, chopped
4 1/2 cups chicken stock
2 tsp. minced canned chipotle chilies (see tip here)
1 16 oz. bag frozen sweet white corn
In a large stockpot, cook bacon until crisp. Transfer bacon to a separate dish and add chopped onion to stockpot, allowing the onion to cook in the rendered drippings. Cook until onion is tender. Add squash, broth and chilies and simmer until squash is tender, stirring occasionally. Mix in corn, simmer until cooked through, about 8 minutes.
Transfer half the soup to either a food processor or blender and blend until smooth, stirring the blended portion back into the soup. You could be lazy like me and just puree it with a stick blender until about half the soup looks pureed. But don't do that. It doesn't give the more creamy like consistency when you do it the lazy way. You know what "they" say--you eat with your eyes first. Trust me. Once pureed, stir in bacon and serve.
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This recipe is linked to:
Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday
Paisley Passions Fun With Food Friday