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Kabocha Squash Chowder Recipe

Kabocha Squash Chowder recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Kabocha Squash Chowder recipe  PDF



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 t 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 Source: San Francisco E aminer, October 25, 1996

Kabocha Squash Chowder recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
570 people have voted
Last Reviewed on 2018-12-14



Friday, Dec 14 2018 Download & Print Kabocha Squash Chowder recipe  PDF   Easy Soup recipes RSS   New

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