Winter Squash Chowder

Recipe Ingredients

1/2 cup	73g / 2.6oz	Chopped bacon
1 cup	237ml	Sliced leeks
1 cup	237ml	Cubed red-skin potatoes
1 cup	62g / 2.2oz	Cubed acorn squash
1 cup	198g / 7oz	Cubed butternut squash
1 cup	237ml	Cubed pumpkin
1		Mild stock
1 cup	237ml	Cream
1 tablespoon	15ml	Chopped sage
1 tablespoon	15ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Brown sugar - (optional)
1		Acorn squash - hollowed out and
		Cooked, to use as a serving bowl
		(optional)

Recipe Instructions

In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish.

In bacon fat saute leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add cream and herbs. Season to taste with salt and pepper; add brown sugar if desired.

To serve, spoon into hollowed-out squash or warmed tureen and garnish with bacon.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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