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Carnival Squash Chowder
Anthony

Carnival Squash Chowder

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Soup
Cuisine: Autumn
Ingredients Method

Ingredients
  

  • 3 lbs Carnival Squash peeled and diced
  • 2 oz jamon or prosciutto finely minced
  • 1 medium onion finely minced
  • 2 gloves garlic minced
  • 1 tsp fresh thyme minced
  • 2 tbs unsalted butter
  • 1/3 cup ap flour
  • pinch nutmeg
  • 1 bay leaf
  • 3 cups vegetable broth
  • 4 cups chicken broth
  • 0.5 oz dried porcini mushrooms rehydrated and chopped
  • 1 tbs fresh sage minced 
  • 1/2 cup heavy cream

Method
 

  1. Peal and dice the squash in to half inch cubes. Finely mince the ham, onions, and garlic. 
  2. 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.
  3. 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.
  4. 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.