Chicken and Corn Chowder in Buttercup Squash
AppetizersChickenComfort FoodCornFlavours of FallGarden Vegetable RecipesSoups and BrothsSquashThanksgiving
Ингредиенты
- 2 Buttercup squash, about 3 1/2 lbs (1.6 kg) each, stem removed
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) balsamic vinegar
- 8 slices bacon
- Salt and pepper
- 1 onion, chopped
- 2 stalks celery, thinly sliced
- 1/4 cup (60 ml) butter
- 2 skinless and boneless chicken breast halves, cut into cubes
- 1 clove garlic, finely chopped
- 6 tablespoons (90 ml) unbleached all-purpose flour
- 4 cups (1 litre) chicken broth
- 1 1/2 cups (375 ml) potatoes, peeled and diced
- 1 cup (250 ml) 35% cream
- 1 cup (250 ml) corn kernels, fresh or frozen
- 1/2 cup (125 ml) chopped parsley
Инструкция
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Cut each squash in half horizontally to form four bowls. With a spoon, scrape out the seeds until the inner surface is smooth. As the top of the squash is shallower, dig into the flesh if necessary. With a knife, score the flesh in a crisscross manner every 2.5-cm (1-inch) without piercing the skin. Brush with the oil and vinegar. Season with salt and pepper. Place 2 slices of bacon into each cavity. Place on a baking sheet. Bake for about 1 hour and 30 minutes or until the flesh is tender and the bacon is crispy. Remove the bacon and keep aside.
