Brad's butternut squash chowder
Brad's butternut squash chowder

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, brad's butternut squash chowder. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Brad's butternut squash chowder is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Brad's butternut squash chowder is something that I have loved my whole life.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad's butternut squash chowder using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Brad's butternut squash chowder:
  1. Get small butternut squash
  2. Get heavy cream
  3. Take minced garlic
  4. Take white pepper
  5. Take ground mustard
  6. Prepare Himalayan pink salt
  7. Get granulated chicken bouillon
  8. Take Velveeta cheese
  9. Prepare garnish
  10. Take grated smoked havarti cheese
  11. Make ready fresh rosemary
  12. Make ready thickener
  13. Get corn starch
  14. Prepare cold water

Stir in the cream and adjust the seasonings with salt and pepper to taste. Remove the bay leaf and discard. Ladle the chowder into warmed bowls and garnish with sage leaves. In a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens.

Instructions to make Brad's butternut squash chowder:
  1. Cut squash in half. Clean out seeds and pulp. Oil a baking sheet, and place halves face down. Bake at 400 until squash is tender.
  2. When cool enough to handle, remove skin from squash. Place in a soup pot with 1 qt of water. Boil until water reduces by half.
  3. Remove from heat and let cool until mixture can be blended. Blend until smooth.
  4. Return to pot and add water until mixture reaches 1 qt total.
  5. Add rest of ingredients except garnish and thickener. Place on low heat. Stir often. Do not let it come to a boil.
  6. Just before boiling, mix the starch and water. Slowly add to soup while stirring.
  7. Put soup into bowls garnish with smoked havarti and fresh rosemary. Enjoy.

Add corn, peas, bullion, cayenne and butter. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard. Ladle the chowder into warmed bowls and garnish with sage leaves. In this healthy corn chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth.

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