Squash Chowder with Bacon and Garlic Oamc
Indulge in the cozy flavors of this Squash Chowder with Bacon and Garlic, a hearty and creamy soup that’s perfect for cool evenings or make-ahead meal planning. Featuring velvety butternut squash and russet potatoes, roasted garlic for a sweet and smoky depth, and crispy bites of bacon to amp up the savoriness, this chowder strikes a perfect balance of comfort and sophistication. The recipe is simmered in rich chicken broth, spiced with paprika and thyme, and finished with a touch of heavy cream for silky smoothness. Whether served fresh or stored as part of your Once-A-Month-Cooking (OAMC) rotation, this chowder is freezer-friendly, making it a convenient, flavor-packed option for busy weeknights. Garnish with cheddar, extra bacon, or thyme for a stunning bowl that’s sure to impress.
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Recipe Information
Ingredients
- 4 cups (peeled, seeded, and cubed) butternut squash
- 2 cups (peeled and cubed) russet potatoes
- 1 medium (finely chopped) onion
- 1 head (roasted) garlic
- 6 slices (diced) bacon
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 1 teaspoon (dried, or 1 tablespoon fresh) thyme
- 0.5 cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 25-30 minutes until soft and caramelized. Once roasted, allow to cool slightly, then squeeze the cloves out and mash into a paste. Set aside.
While the garlic is roasting, heat a large pot or Dutch oven over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels. Set aside.
Leave about 2 tablespoons of bacon grease in the pot, and add the butter to it. Stir until melted, then add the chopped onion. Sauté for 5-6 minutes, stirring occasionally, until the onion is softened and translucent.
Add the cubed butternut squash and potatoes to the pot. Stir to combine with the onions. Season with salt, black pepper, paprika, and thyme.
Pour in the chicken broth, ensuring it covers the vegetables. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20-25 minutes, or until the squash and potatoes are tender.
Using an immersion blender, purée the chowder until smooth and creamy. (Alternatively, carefully transfer the mixture in batches to a countertop blender and purée, then return it to the pot.)
Stir in the roasted garlic paste, heavy cream, and the cooked bacon (reserving a little for garnish if desired). Let the chowder simmer for another 5 minutes, stirring occasionally.
Taste and adjust seasoning as needed. If using, stir in the shredded cheddar cheese until melted and well incorporated.
Serve hot, garnished with reserved bacon, additional thyme, or a sprinkle of cheddar if desired. Allow to cool completely before transferring to freezer-safe containers for OAMC storage.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6072 mg | 264% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 30.5 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1100 mg | 85% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6007 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
