Butternut Corn Chowder With Goat Cheese Croutons Recipe Recipe

Name: Butternut Corn Chowder With Goat Cheese Croutons Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounce Chilled soft fresh goat cheese, (such as Montrachet), cut into 1-inch-thick rounds; 2 lrg Large eggs, beaten to blend; 1/2 c. Yellow cornmeal; 1 x 4 ounces slices pancetta or possibly 4 thick bacon slices minced (1/4-inch-thick); 1 med Onion, minced; 1 x Butternut squash, peeled, seeded, coarsely minced (2 1/4-lb.); 4 1/2 c. Canned roasted-garlic chicken broth or possibly low-salt chicken broth; 2 tsp Chopped canned chipotle chilies*; 1 bag frzn sweet white corn, (unthawed) (16-oz); 2 Tbsp. Extra virgin olive oil; 2 tsp Chopped fresh sage

Servings: persons

4 ounce Chilled soft fresh goat cheese, (such as Montrachet), cut into 1-inch-thick rounds
2 lrg Large eggs, beaten to blend
1/2 c. Yellow cornmeal
1 x 4 ounces slices pancetta or possibly 4 thick bacon slices minced (1/4-inch-thick)
1 med Onion, minced
1 x Butternut squash, peeled, seeded, coarsely minced (2 1/4-lb.)
4 1/2 c. Canned roasted-garlic chicken broth or possibly low-salt chicken broth
2 tsp Chopped canned chipotle chilies*
1 bag frzn sweet white corn, (unthawed) (16-oz)
2 Tbsp. Extra virgin olive oil
2 tsp Chopped fresh sage

1
Cut each cheese round into 8 wedges.
2
Place Large eggs in small bowl.
3
Place cornmeal in another bowl; sprinkle with salt and pepper.
4
Working in batches, dip cheese into Large 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 till crisp, about 8 min.
9
Using slotted spoon, transfer pancetta to paper towels.
10
Add in onion to drippings in pan; saute/fry till just tender, about 4 min.
11
Add in butternut squash, broth and chilies; simmer till squash is tender, stirring occasionally, about 20 min.
12
Fold in corn; simmer till tender, about 8 min.
13
Transfer 3 1/2 c. 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 hrs ahead.
17
Cover pancetta; chill.
18
Refrigeratesoup uncovered till cool, 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 in frzn cheese; brown well, about 1 minute per side.
22
Meanwhile, bring soup to simmer.
23
Fold in sage.
24
Ladle soup into bowls.
25
Top with pancetta and cheese croutons.
26
*Sold at Latin American markets, specialty foods stores and some supermarkets.

1069

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 ounce Chilled soft fresh goat cheese, (such as Montrachet), cut into 1-inch-thick rounds, 2 lrg Large eggs, beaten to blend, 1/2 c. Yellow cornmeal, 1 x 4 ounces slices pancetta or possibly 4 thick bacon slices minced (1/4-inch-thick), and more.

Yes, Butternut Corn Chowder With Goat Cheese Croutons Recipe 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.

Butternut Corn Chowder With Goat Cheese Croutons Recipe

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