Winter Squash Chowder


Cook the pancetta in a large Dutch oven over medium heat until crisp, 5 to 7 minutes. Stir in the onion and 1 tablespoon of butter and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic, thyme, and pinch of nutmeg and cook until fragrant, about 30 seconds.

Whisk in the broth and stir in the squash and bay leaf and bring to a boil. Cover, reduce to a gentle simmer, and cook until the squash begins to soften, 10 to 15 minutes.

Stir in the kale and continue to simmer, covered, until the squash and kale are tender, about 10 minutes longer.

Meanwhile, mix together the remaining tablespoon of butter and the flour until it forms a thick paste.

Off the heat, remove the bay leaf and stir in the butter/flour paste bring to a simmer and allow to thicken, about 1 minute. Then remove from heat and stir in heavy cream, sage, and sugar. Season with salt, pepper, and nutmeg to taste. Serve, sprinkling individual portions with the cheese.

Serves: 6 to 8


Recipe Credit

Adapted by Beth Blessing from Soups, Stews, and Chilis from the editors of Cook’s Illustrated, 2010.