Butternut-Corn Chowder with Goat Cheese Croutons

Name: Butternut-Corn Chowder with Goat Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds; 2 large eggs, beaten to blend; 1/2 cup yellow cornmeal; 4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped; 1 medium onion, chopped; 1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped; 4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth; 2 teaspoons minced canned chipotle chilies*; 1 16-ounce bag frozen sweet white corn (unthawed); 2 tablespoons olive oil; 2 teaspoons minced fresh sage

Servings: persons

4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds
2 large eggs, beaten to blend
1/2 cup yellow cornmeal
4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped
1 medium onion, chopped
1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped
4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth
2 teaspoons minced canned chipotle chilies*
1 16-ounce bag frozen sweet white corn (unthawed)
2 tablespoons olive oil
2 teaspoons minced fresh sage

1
Cut each cheese round into 8 wedges.
2
Place eggs in small bowl.
3
Place cornmeal in another bowl; sprinkle with salt and pepper.
4
Working in batches, dip cheese into eggs, then into cornmeal, turning to coat.
5
Press cornmeal gently to adhere.
6
Place on baking sheet.
7
Freeze 1 hour.
8
Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes.
9
Using slotted spoon, transfer pancetta to paper towels.
10
Add onion to drippings in pan; saute until just tender, about 4 minutes.
11
Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes.
12
Mix in corn; simmer until tender, about 8 minutes.
13
Transfer 3 1/2 cups soup to blender; puree.
14
Mix puree into remaining soup in pan.
15
Season with salt and pepper.
16
(Pancetta and soup can be made 8 hours ahead.
17
Cover pancetta; chill.
18
Chill soup uncovered until cold, then cover and keep chilled.
19
Bring pancetta to room temperature before continuing.)
20
Heat oil in large nonstick skillet over medium-high heat.
21
Add frozen cheese; brown well, about 1 minute per side.
22
Meanwhile, bring soup to simmer.
23
Mix in sage.
24
Ladle soup into bowls.
25
Top with pancetta and cheese croutons.

1085

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds, 2 large eggs, beaten to blend, 1/2 cup yellow cornmeal, 4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped, and more.

Yes, Butternut-Corn Chowder with Goat Cheese Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!