This Carnival Squash Chowder is loaded with autumn flavors like sweet squash, rehydrated porcini mushrooms, sage, thyme, and nutmeg. Minimal cream is used for this recipe which means you can eat all that much more as the weather starts to cool.
0.5ozdried porcini mushroomsrehydrated and chopped
1tbsfresh sageminced
1/2cupheavy cream
Instructions
Peal and dice the squash in to half inch cubes. Finely mince the ham, onions, and garlic.
In a large stock pot or dutch oven, brown the ham for 5-7 minutes over medium-low heat. Add butter and onions and sauté for 5 minutes until tender. Add the garlic, nutmeg, and thyme and cook for 30 seconds. Add the flour and stir in with the other ingredients for 2 minutes.
Slowly whisk in the vegetable and chicken broth an bring to a simmer. Add the bay leaf and porcini mushrooms and simmer until the squash is fork tender, about 15 minutes.
Once the squash is fork tender, remove the pot from the stove and turn off the heat. Use a potato masher to smash some of the squash leaving some larger chunks. Incorporate the freshly minced sage and vigorously whisk the chowder. Whisk in the cream just before serving.