Butternut-Corn Chowder with Goat Cheese Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Lane Crowther, A contributing editor at Bon Appétit, says that For twenty-five years our family endured side dishes of canned creamed corn and sweetened baked squash—simply for the sake of tradition. With this soup, I was finally able to convince everyone that a few classic Thanksgiving ingredients (like corn and squash) could be combined in a delicious new way. 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 |
Directions:
1. Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.
2. Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; sauté until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.
3. Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons.
4. *Sold at Latin American markets, specialty foods stores and some supermarkets.
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