Butternut Squash Chowder in a bread bowl

Bread Bowl Butternut Squash Chowder

 

            2 Russet Potatoes (I used 5 red potatoes)

1 large Yellow Onion

12-15 oz Butternut Squash, Cubed

4-6 oz Corn Kernels

4 fl. oz. Heavy Whipping Cream

2 Celery Stalks

1/3 Flour mix with cold water

4 Sage Sprigs minced

2 tbl Vegetable or chicken base

4 Garlic Cloves minced

 

 

Heat a large pot over medium-high heat. Add 2 tbl. olive oil, onion, celery, potato, butternut squash, and garlic. Cook for 3-5 minutes, or until vegetables begin to soften. Mix flour with 1 cup cold water.

 

Add the vegetable base and 5 cups of water to vegetables in pot. Add flour and water mixture. Stir well to combine. Bring to a boil and reduce to a simmer. Add the minced sage and corn kernels and cook for 10-12 minutes or until vegetables are fork tender. Remove from heat and slowly stir in the heavy cream. Add salt and pepper to taste.