Winter Squash Chowder
Vegetable chowders aren’t limited to corn. Or at least they shouldn’t be.
Why This Recipe Works
We found three different kinds of squash that we could use as our chowder recipe’s main ingredient. Rendering pancetta fat gave our squash chowder a meaty backdrop, while aromatics and nutmeg and sage offered savory notes. Dark brown sugar added rich, caramel notes, and kale provided a nice foil to the sweetness of the soup. We thickened our squash chowder with flour and used heavy cream to give it a velvety texture.