Squash Chowder With Bacon and Garlic (Oamc)

1. 1

   Heat a large, deep heavy-based non-stick saucepan for about 30 seconds over a medium heat.

2. 2

   Place the bacon in the pan and cook for 2-3 minutes, stirring occasionally, until lightly browned.

3. 3

   Add the leek, squash pieces and garlic, and continue to cook for 3-4 minutes more until the vegetables begin to soften, but not brown.

4. 4

   Add the flour to the pan and, stirring well to combine, cook for 1-2 minutes.

5. 5

   Gradually pour in the milk and bring slowly to the boil, stirring continuously.

6. 6

   Reduce the heat and simmer uncovered for 7-10 minutes until the leeks and squash are tender.

7. 7

   Stir the parsley and creme fraiche into the chowder and season with freshly ground black pepper.

8. 8

   Serve with hunks of brown crusty bread or rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.