Description

If it’s been a while since you’ve made a chowder it’s time to get back in the comfort zone.

Thoughts of mildly sweet butternut squash & herby sausage just sing Autumn.

Pairing them together to create a beautiful pot of chowder is a delicious way to celebrate the season.

Active Time: 30 min.

Total Cook Time: 1 hr. 30 min.

Servings: 6 – 8

Ingredients

3 cups cubed butternut squash

1 tablespoon olive oil

Pinch of Salt & pepper

1/2 lb. of Bacon

1 lb. Sausage – removed from casing

JUICY POTATOES:

2 Large Russet or 3 average size (3 in.) Yukon Gold Potatoes– chopped into ½ in. cubes

1 Large or 2 medium Onions – medium dice

2 Tbsp. Butter or Olive Oil – or a combination.

2 Bay leaves

1 tsp. Salt

1/2. tsp. Pepper

1 tsp. Thyme – fresh or dried

1 tsp. Rosemary – fresh (optional)

Splashes of Stock or Water – about ¼ – ½ C.

Remaining Ingredients:

2 medium Carrots – medium dice

2 Celery Stocks – medium dice

2 Garlic Cloves – grated

8 oz. Frozen chopped spinach

1/2 tsp. Ground sage or 1 Tbsp. Fresh sage – finely chopped

1 Tbsp. Maple syrup

2 Qt. Chicken Stock

1/4 C. Half & Half or Heavy Cream

Topping:

½ C. Parmesan cheese

ROADMAP:

Butternut squash:

1. Preheat oven to 425 & line a sheet pan with parchment or foil.
2. Toss cubed butternut squash with 1 tablespoon olive oil to coat & sprinkle with salt & pepper. Roast for 30 minutes or until tender-crisp. It will continue to cook in chowder.

Chowder Base: 

3. In a large pot, cook bacon over medium low heat until most of the fat has rendered. Remove to drain on paper towels & chop into small bites.
4. Keep about 2-3 tablespoons of bacon fat in the pot – spoon out excess then add sausage to the pot. Using a spatula, break up & sauté until it’s browned & cooked through. Remove to a bowl & set aside.

Juicy Potatoes:

5. To the same pot, over medium heat, add butter/olive oil, onions, potatoes, salt, pepper, bay, thyme, rosemary.
6. Stir in a couple splashes of stock or water, cover with a lid.

NOTES: Add in more chicken stock or water as the onions & potatoes are cooking to keep the starchy potatoes from sticking to the pot.

Once the onions are translucent and the potatoes are crisp-tender (not over cooked), they are done.  

Do NOT take the potatoes to the level of mashed as they will continue to cook in the Chowder.

We all want a random bite of potato every now & then in Chowders.

Taste for seasoning.  Bland juicy potatoes are a no go!

It should take a total of about 15 minutes from start to finish. 

7.  In the pot of the Juicy potatoes, add carrots, celery & garlic & sauté on medium heat for 4-5 minutes.
8. Over high heat, add reserved butternut squash, bacon, sausage, spinach, sage, maple syrup & stock. Bring to rapid simmer then down to a low simmer.

It will take about 10 minutes to come together & thicken a bit.

9. Taste for seasoning. You might want another sprinkling of salt & or some pepper.

There’s also nothing wrong with a dash of cayenne or your favorite hot sauce if you like a little kick.  

*Note: If you’re chowder is too thin for your liking, cook down, uncovered, for another 5-10 minutes

10. Turn the heat down to low – as low as your stove gets & add heavy cream/half & half.

*Dairy can separate if the heat is too high.

Top bowls with a grating of salty/tangy Parmesan cheese.

I can & do happily eat chowder any day, week, month of the year, but I think we all agree, the perfect chowder seasons are upon us right now.

The comforting aromas of roasting butternut squash, sauteing sausage, bacon & simmering  juicy potatoes will permeate not only your kitchen but throughout your home. This chowder will set the tone & get you back in the cozy, happy belly zone.