GOLD TOP RECIPES - CHUNKY SQUASH CHOWDER
Chunky Squash Chowder
Serves 4-5
6-8 rashers dry cured streaky bacon,
chopped
1 large leek (about 200g/7oz) trimmed
& thinly sliced
1 butternut squash, peeled, deseeded
& diced (1cm/1/2 inch)
2-3 cloves garlic, peeled & chopped
1 rounded tablespoon plain flour
600ml (1 pint) Gold Top milk
Salt & freshly ground black pepper
Handful of roughly chopped fresh flat
parsley
Serves 4-5
6-8 rashers dry cured streaky bacon,
chopped
1 large leek (about 200g/7oz) trimmed
& thinly sliced
1 butternut squash, peeled, deseeded
& diced (1cm/1/2 inch)
2-3 cloves garlic, peeled & chopped
1 rounded tablespoon plain flour
600ml (1 pint) Gold Top milk
Salt & freshly ground black pepper
Handful of roughly chopped fresh flat
parsley
- Put the streaky bacon into a large deep pan and cook for a few minutes stirring occasionally until the pieces are crisp and brown. Remove them from the pan with a draining spoon and set aside.
- Add the leek, squash and garlic to the bacon fat in the pan and cook about 4 minutes until they start to soften but not brown.
- Sprinkle in the flour, stir well and cook for a couple of minutes. Gradually pour in the Gold Top milk, stirring, and bring to the boil. Reduce the heat and simmer, uncovered, for about 10-15 minutes until the vegetables are just tender.
- Season well and stir in the parsley.