Chicken and Corn Chowder in Buttercup Squash 



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