BUTTERNUT-CORN CHOWDER WITH GOAT CHEESE CROUTONS
Provided by Lane Crowther
Categories Soup/Stew Blender Dairy Appetizer Thanksgiving Goat Cheese Bacon Corn Hot Pepper Butternut Squash Fall Simmer Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.
- Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; sauté until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.
- Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons.
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israel ochoa
[email protected]I can't wait to try this chowder again with different variations.
Dinah Talake
[email protected]This chowder is a great option for a vegetarian or vegan meal.
puja stha
[email protected]I would recommend this chowder to someone who is looking for a simple and easy recipe.
Ganesh Awasthi
[email protected]Overall, I thought this chowder was just okay. It wasn't bad, but it wasn't anything special either.
majharul islam masum
[email protected]The croutons in this chowder were a bit too hard for my taste. I would toast them for less time next time.
Shaheel Shah
[email protected]I found the flavor of this chowder to be a bit bland. I would add more spices next time.
Wesi raja
[email protected]This chowder is a bit too thick for my taste. I would add more broth next time.
tonny mugalula
[email protected]I'm not a big fan of goat cheese, so I used Parmesan cheese in the croutons instead. It was still delicious.
Malik Faadii
[email protected]This chowder is a great way to use up leftover butternut squash.
Md Limon
[email protected]I made this chowder in a slow cooker and it turned out perfectly. It's the perfect easy meal for a busy weeknight.
Hassanur Rahman Hassan
[email protected]This chowder is so versatile. You can add different vegetables or proteins to it to change up the flavor.
Qaundale Dingle
[email protected]I added a little bit of cayenne pepper to the chowder for a bit of a kick. It was delicious!
TECHNICAL HAMEED
[email protected]I substituted vegetable broth for the chicken broth and it turned out great.
Isabelle Lafond
[email protected]This chowder is a little time-consuming to make, but it's definitely worth it. The flavor is amazing!
Malik mathar
[email protected]I love that this chowder is made with fresh ingredients. It really makes a difference in the flavor.
Jalane Wako
[email protected]This chowder is the perfect comfort food for a cold day.
Sara derbe
[email protected]I'm not usually a fan of butternut squash, but this chowder changed my mind. It's so rich and satisfying.
Michael Halder
[email protected]This chowder is so creamy and flavorful! The goat cheese croutons are the perfect touch.
Wady Robinson
[email protected]I made this chowder for a potluck and it was a huge success! Everyone loved it.
Adisyn Jones
[email protected]This chowder was a hit with my family! The combination of butternut squash, corn, and goat cheese was delicious, and the croutons added a nice crunch.