Creamy Kabocha Squash Chowder

Name: Creamy Kabocha Squash Chowder
Yield: 3 servings
Cuisine: American
Ingredients: 100 to 150 grams Bacon; 1/8 Kabocha squash; 1 Potato; 1 Onion; 1/2 Carrot; 25 grams Butter; 20 grams White flour; 700 ml Milk; 200 ml Water; 1 tsp Chicken stock powder; 1 Salt and pepper; 1 piece Sandwich bread or bread heel; 1 to garnish Finely chopped parsley

cookpad.japan @cookpad_jp

I just added all the leftover ingredients I had in my fridge.

①You can use any kinds of vegetables you like. If you don't have kabocha squash, creamed corn makes it sweet and good too.
②When you're heating up the croutons, keep an eye on it and microwave until they become crispy. You can also make extra to garnish salads! For 2 to 3 servings. Recipe by nor*in*aus

I just added all the leftover ingredients I had in my fridge.

cookpad.japan @cookpad_jp

I just added all the leftover ingredients I had in my fridge.

Saved

Ingredients

3 servings

100to 150 grams Bacon
1/8Kabocha squash
1Potato
1Onion
1/2Carrot
25 gramsButter
20 gramsWhite flour
700 mlMilk
200 mlWater
1 tspChicken stock powder
1Salt and pepper
1 pieceSandwich bread or bread heel
1to garnish Finely chopped parsley

Saved

Steps

1

Cut the vegetables and bacon into 1 cm cubes.
2

Heat butter in a pot, and stir in the vegetables and bacon thoroughly.
3

Sift in the flour and stir, being careful not to let it burn.
4

Pour in the water, milk, and chicken powder... bring to a boil, and once the vegetables soften, adjust seasoning with salt and pepper.
5

Cut the bread into 1 cm cubes and spread out on a heat-resistant container so that they don't overlap. Heat for 1 to 3 minutes in the microwave (600W) uncovered and the croutons are done.
6

Serve the chowder in a soup plate, garnished with croutons and chopped parsley.