Winter Squash Chowder

Name: Winter Squash Chowder
Yield: Serves 6 to 8
Ingredients: 4 ounces, pancetta, cut into 1/4-inch pieces (see note); 1 tablespoon, unsalted butter; 1 , medium onion, minced; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 teaspoon, minced fresh thyme leaves or 1/4 teaspoon dried; pinch, freshly grated nutmeg, plus extra to taste; 1/3 cup, unbleached all-purpose flour; 4 cups, low-sodium chicken broth; 3 cups, vegetable broth; 3 pounds, butternut squash, peeled and cut into 1/2-inch pieces (see note); 1 , bay leaf; 1/2 bunch, kale (about 8 ounces), stemmed and leaves sliced 1/4 inch thick; 1/2 cup, heavy cream; 1 tablespoon, minced fresh sage leaves; 1 teaspoon, dark brown sugar; , Salt and ground black pepper; , Grated Parmesan cheese, for serving

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Vegetable chowders aren’t limited to corn. Or at least they shouldn’t be.

SERVES6 to 8

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 ...

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