Creamy Kabocha Squash Chowder Recipe

Name: Creamy Kabocha Squash Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 to 150 grams Bacon; 1/8 Kabocha squash; 1 Potato; 1 Onion; 1/2 Carrot; 25 grams Butter; 20 grams White flour; 700 ml Milk; 200 ml Water; 1 tsp Chicken stock powder; 1 Salt and pepper; 1 piece Sandwich bread or bread heel; 1 to garnish Finely chopped parsley

Servings: persons

100 to 150 grams Bacon
1/8 Kabocha squash
1 Potato
1 Onion
1/2 Carrot
25 grams Butter
20 grams White flour
700 ml Milk
200 ml Water
1 tsp Chicken stock powder
1 Salt and pepper
1 piece Sandwich bread or bread heel
1 to garnish Finely chopped parsley

1
Cut the vegetables and bacon into 1 cm cubes.
2
Heat butter in a pot, and stir in the vegetables and bacon thoroughly.
3
Sift in the flour and stir, being careful not to let it burn.
4
Pour in the water, milk, and chicken powder... bring to a boil, and once the vegetables soften, adjust seasoning with salt and pepper.
5
Cut the bread into 1 cm cubes and spread out on a heat-resistant container so that they don't overlap.
6
Heat for 1 to 3 minutes in the microwave (600W) uncovered and the croutons are done.
7
Serve the chowder in a soup plate, garnished with croutons and chopped parsley.

13748

kcal

Calories

1061

Fat

Carbs

933

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 13 ingredients. The key ingredients include: 100 to 150 grams Bacon, 1/8 Kabocha squash, 1 Potato, 1 Onion, and more.

Yes, Creamy Kabocha Squash Chowder 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.

Creamy Kabocha Squash Chowder

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