Autumn Harvest Chowder

Courtesy of Louisiana Cookin’ Magazine and Chef Michelle McRaney, Mr. B’s Bistro, New Orleans

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MAKES 7 SERVINGS

  • 1 butternut squash, halved lengthwise
  • 1 acorn squash, halved lengthwise
  • 2 sweet potatoes, pierced with a fork
  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 2 garlic cloves, diced
  • 6 cups chicken stock
  • Kosher salt
  • Black pepper, freshly ground
  • Cooked, crumbled bacon, as garnish
  • Blanched, diced Yukon gold potatoes, as garnish
  • Blanched, diced sweet potatoes, as garnish

Preheat oven to 425°F. Arrange squash, cut-sides up, and sweet potatoes on a baking sheet and roast in oven until fork tender, about 1 hour. Scoop out flesh from squash and sweet potatoes.

In a large pot melt butter over moderate heat. Add onion and garlic and cook until wilted, about 5 minutes. Add roasted squash, sweet potatoes, stock, salt and pepper and cook 20 minutes. Transfer to a blender and puree, being careful of the hot…

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