Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, brad's butternut squash chowder. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Brad's butternut squash chowder is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Brad's butternut squash chowder is something that I have loved my whole life.
This Butternut Squash Chicken Chowder is creamy, flavorful and packed with nutrition. The best part is, since this delicious soup counts as one SmartCarb, one PowerFuel and one Vegetable, it is a great base for a Flex Meal. If you're still a little fuzzy about what comprises a Flex Meal, check out this great story, which breaks it all down for you.
To get started with this particular recipe, we have to first prepare a few components. You can have brad's butternut squash chowder using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Brad's butternut squash chowder:
- Make ready small butternut squash
- Prepare heavy cream
- Take minced garlic
- Make ready white pepper
- Prepare ground mustard
- Take Himalayan pink salt
- Make ready granulated chicken bouillon
- Prepare Velveeta cheese
- Make ready garnish
- Get grated smoked havarti cheese
- Take fresh rosemary
- Get thickener
- Get corn starch
- Take cold water
Ladle the chowder into warmed bowls and garnish with sage leaves. In a large heavy pot, heat oil over medium-high; add squash and onion. For the chowder, place a small bowl inverted inside a big bowl and scrape corn off cobs. Stir in the cream and adjust the seasonings with salt and pepper.
Steps to make Brad's butternut squash chowder:
- Cut squash in half. Clean out seeds and pulp. Oil a baking sheet, and place halves face down. Bake at 400 until squash is tender.
- When cool enough to handle, remove skin from squash. Place in a soup pot with 1 qt of water. Boil until water reduces by half.
- Remove from heat and let cool until mixture can be blended. Blend until smooth.
- Return to pot and add water until mixture reaches 1 qt total.
- Add rest of ingredients except garnish and thickener. Place on low heat. Stir often. Do not let it come to a boil.
- Just before boiling, mix the starch and water. Slowly add to soup while stirring.
- Put soup into bowls garnish with smoked havarti and fresh rosemary. Enjoy.
Remove the bay leaf and discard. Ladle the chowder into warmed bowls and garnish with sage leaves. Repeat with half of the remaining squash mixture and the remaining broth at a time. Add the half-and-half, snipped sage, and white pepper. Stir in the stock and clam juice and bring to a boil.
So that’s going to wrap this up for this exceptional food brad's butternut squash chowder recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
