Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Butternut Squash Chowder

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Butternut Squash Chowder Empty Butternut Squash Chowder

    Post by Lobo Tue 26 Jan 2016, 10:31 pm

    Butternut Squash Chowder Img47l
    Butternut Squash Chowder
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    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Servings: 8
    Chowder has a long-standing reputation as a communal dish. It is said to have originated in 16th-century French seacoast towns, where local fishermen would contribute part of the days catch to a stew that was shared by the entire village. The stew derives its name from the vessel in which it was cooked: a large pot known as a chaudière. Over time, chowder became synonymous with a type of thick, hearty soup that can be prepared with a variety of ingredients. Like our butternut squash version, classic chowders typically include chunks of potatoes or other vegetables, which add texture and substance.






    • 516

    Ingredients:


    • 4 bacon slices, cut into 1/2-inch pieces
    • 1 yellow onion, diced
    • 2 celery stalks, diced
    • 1 bay leaf
    • 1 tsp. chopped fresh sage, plus small sage
        leaves for garnish
    • 4 tsp. kosher salt, plus more, to taste
    • 1 tsp. freshly ground pepper, plus more, to taste
    • 2 russet potatoes, peeled and cut into 1/2-inch
        cubes
    • 1/4 cup white wine
    • 3 cups low-sodium chicken broth
    • 1 jar (32 oz.) butternut squash puree
    • 1/2 cup heavy cream

    Butternut Squash Chowder Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towellined plate. Set aside.

    Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.

    Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.

    Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.

    Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately. Serves 6 to 8.

    Make-Ahead Tips: Make the soup (withholding the cream) up to 1 day in advance. Cool to room temperature, then cover and refrigerate until just before serving time. When reheating the soup, stir in the cream.
    Williams-Sonoma Kitchen.
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