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

Ingredients
Preparation

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.