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Chicken Corn Chowder with Roasted Vegetable Puree; Squash, Sweet Potato and Carrot

Chicken Corn Chowder with Roasted Vegetable Puree;
Squash, Sweet Potato and Carrot

Chef's notes

This version is thickened with a delicious puree of roasted sweet potatoes, squash and carrots.

Additional flavors added include charred Corn kernels, skinless chicken thighs, pancetta, chicken broth, spices and Better than Bouillon™ Roasted Chicken Base. Chowder is served with a dollop of fat free sour cream.

Better than Bouillon™ Roasted Chicken Base, I use it as a terrific flavor enhancer. Available in jars in many grocery stores, it also come in a variety of other bases, beef, vegetable, ham, seafood, etc.

Roasted Chicken Base comes in “Premium” and “Organic Reduced Sodium”. Reduced has about half the salt content. Add in increments, tasting to make sure you don’t over salt.

This recipe produces a large pot often shared with friends and neighbors. Freeze leftovers in convenient serving portions.

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Chicken Corn Chowder with Roasted Vegetable Puree; Squash, Sweet Potato and Carrot

Ingredients

2-large sweet potatoes
1 medium acorn squash (1)
1 pound carrots
4-6 ears sweet corn
6-8 Boneless and skinless chicken thighs (about 2 lbs.)
¼ pound cubed pancetta
2 32oz containers chicken broth (or more as needed.
¼ teaspoon cumin
¼ teaspoon fresh nutmeg
1 teaspoon Herbes de Provence spice blend
Better Than Bouillon™ Roasted Chicken Base
Salt and white pepper
Fat Free sour cream

Optional:

Dry sherry, optional
Cayenne pepper, optional

(1) Acorn squash can be replaced with butternut squash prepared like sweet potatoes and carrots.

Instructions

Peel sweet potatoes and coarsely cube. Toss in a bowl with salt, pepper and roasting oil. Spread on a cookie sheet and place in a 400° direct heat oven. Occasionally flip and rotate with a spatula.
Prepare carrots the same way. Also spread them on a tray and roast.
Quarter acorn squash. Brush insides with oil; sprinkle with salt and pepper. Place with skin side down on aluminum foil and on another tray in the oven.
Remove vegetables as they brown and soften through. Scoop pulp from acorn squash. Puree roasted vegetables (mixer/blender, food process, stick mixer, etc.) using chicken broth as needed. Reserve.
Remove kernels from corn. Roast them on a cookie sheet. Also put aside.
Cut chicken into bite size pieces. Saute' chicken and pancetta in a large pot with oil. When chicken is cooked through add dry ingredients and remaining chicken broth. Simmer about 30 minutes. Stir in pureed vegetables and roasted corn and heat through.
Add 2 tablespoons of reduced salt Better Than Bullion™ 1 tablespoon if using “Premium” base. Adjust for additional salt if needed.
Serve with a dollop of sour cream.
Optional, add dry sherry and/or cayenne pepper.

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