Ingredients:
- 12 bacon strips, diced
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
- 15 ounces chicken broth
- 6 cups mashed cooked butternut squash
- 18 ounces cream-style corn
- 2 cups half-and-half
- 1 tablespoon minced parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
In large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. In drippings, saute onion until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until it becomes thickening.
Reduce heat to medium. Stir in squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through.
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