Kabocha squash chowder
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Kabocha squash chowder
  Squash    Chowder    Soups  
Last updated 6/12/2012 12:45:53 AM. Recipe ID 5887. Report a problem with this recipe.
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      Title: Kabocha squash chowder
 Categories: Soups
      Yield: 8 Servings
      6 oz Bacon; diced
      1    Yellow onion; peel/dice
      1    Red bell pepper; dice
      2    Stalks celery; dice
    1/4 bn Fresh thyme; chopped
    1/4 bn Fresh oregano; chopped
      1 tb Garlic; chopped
      2 tb Flour
  1 1/2    Kabocha; peel/seed/dice
      2 qt Chicken stock
      2    Bay leaves
      2 ts Salt
      1 ts Fresh ground pepper
    1/2 bn Scallions; sliced thin
    1/4 bn Parsley; chopped
           Chopped smoked almonds
  Render the diced bacon until crispy; drain and reserve. Using a
  little of the bacon fat, slowly sweat the celery, onion and peppers
  with 1/4 teaspoon salt. When soft, add the garlic and chopped herbs
  and cook until fragrant, about 2  minutes. Add the flour and cook for
  another 2 minutes. Add in a third of the stock, bring to a boil
  stirring constantly, add the remaining stock and the diced squash and
  bay leaves.
  Let simmer slowly, until the squash is tender; it will thicken and
  color the soup as it softens. The squash should be soft but still
  hold its shape. Season with salt and pepper. Off the heat, add the
  scallions, the bacon and parsley, garnish with toasted or smoked
  chopped almonds or walnuts for a nice crunch.
  From John Beardsley, chef de cuisine, Buckeye Roadhouse

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Recipe ID 5887 (Apr 03, 2005)

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