MENU
 
 
 
 

  • Butternut Corn Chowder With Goat Cheese Croutons

    0 votes
    Butternut Corn Chowder With Goat Cheese Croutons
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 ounce Chilled soft fresh goat cheese, (such as Montrachet), cut into 1-inch-thick rounds
    • 2 lrg Large eggs, beaten to blend
    • 1/2 c. Yellow cornmeal
    • 1 x 4 ounces slices pancetta or possibly 4 thick bacon slices minced (1/4-inch-thick)
    • 1 med Onion, minced
    • 1 x Butternut squash, peeled, seeded, coarsely minced (2 1/4-lb.)
    • 4 1/2 c. Canned roasted-garlic chicken broth or possibly low-salt chicken broth
    • 2 tsp Chopped canned chipotle chilies*
    • 1 bag frzn sweet white corn, (unthawed) (16-oz)
    • 2 Tbsp. Extra virgin olive oil
    • 2 tsp Chopped fresh sage

    Directions

    1. Cut each cheese round into 8 wedges. Place Large eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into Large eggs, then into cornmeal, turning to coat.
    2. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.
    3. Cook pancetta in heavy large saucepan over medium heat till crisp, about 8 min. Using slotted spoon, transfer pancetta to paper towels. Add in onion to drippings in pan; saute/fry till just tender, about 4 min. Add in butternut squash, broth and chilies; simmer till squash is tender, stirring occasionally, about 20 min. Fold in corn; simmer till tender, about 8 min. Transfer 3 1/2 c. soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hrs ahead. Cover pancetta; chill. Refrigeratesoup uncovered till cool, then cover and keep chilled. Bring pancetta to room temperature before continuing.)
    4. Heat oil in large nonstick skillet over medium-high heat. Add in frzn cheese; brown well, about 1 minute per side.
    5. Meanwhile, bring soup to simmer. Fold in sage. Ladle soup into bowls.
    6. Top with pancetta and cheese croutons.
    7. *Sold at Latin American markets, specialty foods stores and some supermarkets.
    8. Makes 8 to 10 servings.

    Similar Recipes

    Leave a review or comment