Signature Butternut Corn Chowder with Sage and Bacon
With fresh, rich flavors and colors, this easy-to-make Butternut Chowder is sure to be a favorite recipe any time of year!
Ingredients
- 7 slices of bacon chopped (if serving formally, allow at least one slice of bacon per serving)
- 1 large yellow onion 1½ - 2 cups chopped
- 1, 2- pound butternut squash peeled seeded, and cut into ½-inch cubes (about 7 cups cubed)
- 4 cups low-sodium chicken broth
- 3 cloves of garlic finely chopped
- 2 teaspoons canned red chipotle peppers plain or in adobo sauce, finely chopped
- 2½ - 3 cups fresh or frozen white or yellow corn kernels
- 2 teaspoons fresh sage finely chopped
- Salt and fresh-cracked pepper to taste
- Additional chopped fresh sage for garnish
Instructions
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In a large sauce pan, cook the bacon until it’s as crispy as you like it. Note: The bacon is used as a garnish. You can either cut it into small pieces prior to cooking, or you can slice or crumble it up after it’s cooked.
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Place cooked bacon on a paper towel-lined plate to absorb any excess grease and allow it to cool. Leave about 1 tablespoon of rendered fat in the pan.
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Add the chopped onion to the pan and sauté just until the pieces start to get tender and translucent. Then add the chopped squash, chicken broth, and chopped garlic and chipotle peppers to the pan and simmer over medium heat for about 20 minutes until the squash is tender.
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Add the corn and finely chopped sage to the sauce pan and stir well. Simmer for an additional 8 minutes until corn is cooked.
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Spoon about 3 cups of the soup into a heat-proof bowl. Then, using a food processor immersion blender, purée until smooth. (This gives the chowder a wonderfully creamy texture without adding heavy cream or other fats.)
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Finally, pour the puree back into the sauce pan with the rest of the soup. Stir well and season to taste with salt and fresh-cracked pepper.
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When ready to serve, spoon servings into bowls and garnish with bacon and fresh sage sprigs or leaves. Note: If leaves are larger, chop or chiffonade them so they’re easier to eat.
Recipe Notes
-Add more chopped bacon into the chowder as well for even richer flavor.
-Use a variety of different kinds of squash.
-Adjust onions and garlic to suit your preferences.
-Grilled corn brings a nice smoky flavor to the mix.
-Recipe adapted from a version that my friend says was originally published in Delta Sky Magazine.