Recipes  

Chicken and Corn Chowder in Buttercup Squash 



  • Preparation 20 MIN
    Cooking 1 H 30 MIN
  • Servings 4
Share

Ingredients

Bowls (squash halves)

Chicken and Corn Chowder

Preparation

Bowls (squash halves)

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. Cut each squash in half horizontally to form four bowls. With a spoon, scrape out the seeds until the inner surface is smooth. As the top of the squash is shallower, dig into the flesh if necessary. With a knife, score the flesh in a crisscross manner every 2.5-cm (1-inch) without piercing the skin. Brush with the oil and vinegar. Season with salt and pepper. Place 2 slices of bacon into each cavity. Place on a baking sheet. Bake for about 1 hour and 30 minutes or until the flesh is tender and the bacon is crispy. Remove the bacon and keep aside. 


Chicken and Corn Chowder

  1. In a saucepan, brown the onion and celery in the butter. Add the chicken and sauté until golden brown. Add the garlic and cook for 1 minute. Sprinkle with the flour and cook for 1 minute, stirring constantly. Add the broth, potatoes, and cream. Bring to a boil, stirring continuously. Simmer gently for about 15 minutes or until the potatoes are tender. Add the corn and cook 5 minutes. Add the parsley and adjust the seasoning.
  2. Ladle the chowder into the squash and garnish with the bacon slices.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.