I was perusing some of my old Bon Appetit magazines the other day and I came across this recipe. I like to save my mags according to the seasons and return to them for ideas when new produce comes into our local farmer's market. This chowder recipe showcases butternut squash and corn so I thought I'd try it with a few of my own twists.
Adapted from Bon Appetit, October 2003 issue
Fall Squash & Corn Chowder
10 slices turkey bacon, chopped
2 tablespoons organic butter
3 medium onions, chopped (I used 2 white & 1 red)
2 chopped bell peppers (red, yellow or green work)
1/4 cup whole flour
9 cups chicken broth
4 cups 1/2-inch cubed, peeled, seeded butternut squash (You can use a whole squash measuring about 1 3/4 pounds or get the prepeeled, seeded & cubed packages of squash in the refrigerator section of Trader Joe's)
4 medium russet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons oregano (original recipe calls for thyme)
My friend Allison served this one at a recent dinner and it was a hit. Here's a great way to get your family to eat a hearty vegetarian meal. None of us missed the meat and you can substitute in whatever vegetables you have on hand.