chowda

I recently made this butternut squash and chicken chowder -- sort of a take on the classic New England version -- using ingredients I had leftover in the fridge.  And I actually really love how it turned out!

Recipe --

2 strips thick-cut bacon, diced

1 tsp vegetable oil

1/2 onion, diced

1/2 small leek, white + light green parts, diced

2 celery stalks, diced

1/2 tsp dried thyme

1 bay leaf

1/2 tsp Old Bay seasoning

2 cups chicken stock

1 cup water

1 cup butternut squash, cut into 1" cubes

1/2 cup cooked chicken breast, cubed

1/2 cup cream

1-2 tbl cornstarch, plus equal parts water, whisked together

salt and pepper, to taste

dash tabasco sauce
1/2 cup grated cheddar cheese

Start by cooking the bacon in a pot with oil, until it begins to brown and fat is rendered.  Add onion, celery and leeks to pot and sweat for a few minutes until softened. Next incorporate seasoning (thyme, bay leaf and old bay seasoning) and cook a couple minutes more.

Add chicken stock, water and cream to the bacon and vegetable mixture and bring to a simmer.  Then add squash and cook until tender -- 10 to 15 min.  The squash will naturally thicken the chowder slightly, but it will still be a bit too runny.  To thicken, I prepared a "slurry" -- which is the combination of water and cornstarch (in equal parts).  Add a small amount of the slurry and allow the mixture to come to a boil.  Continue to do this until you achieve the desired thickness.  If you accidentally over-do it, just add a bit more water.  Simmer for 5 more minutes, then add a dash of tabasco and adjust seasoning.  Top with cheese and serve.  Pretty easy! Love it!!