Chicken and Corn Chowder in Buttercup Squash   

Name: Chicken and Corn Chowder in Buttercup Squash
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 serving(s)
Ingredients: 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

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Preparation 20 min
Cooking 1 h 30 min
Servings 4

Nut-free
Egg-free

Ingredients

Bowls (squash halves)
- 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
Chicken and Corn Chowder
- 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

Preparation

Bowls (squash halves)
- 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.  
Chicken and Corn Chowder
- In a saucepan, brown the onion and celery in the butter. Add the chicken and sauté until golden brown. Add the garlic and cook for 1 minute. Sprinkle with the flour and cook for 1 minute, stirring constantly. Add the broth, potatoes, and cream. Bring to a boil, stirring continuously. Simmer gently for about 15 minutes or until the potatoes are tender. Add the corn and cook 5 minutes. Add the parsley and adjust the seasoning.
- Ladle the chowder into the squash and garnish with the bacon slices.

Chicken and Corn Chowder in Buttercup Squash

Categories

Ingredients

Bowls (squash halves)

Chicken and Corn Chowder

Preparation

Bowls (squash halves)

Chicken and Corn Chowder

Personal Note