Butternut and Corn Chowder

In Chapter One of The Gathering Basket, Annamarie and her husband, Geof, hike among the aspen groves in the Sangre de Cristo Mountains.  The air is crisp and the fall colors are bright.  When they return home, this fall-time soup, is what my daughter, Chef Dakota Weiss, imagined would be served.

Butternut and Corn Chowder

1 large butternut squash
5 ears of corns (cut off the cob SAVE THE COBS!!!)
2 quarts chicken stock
1 pint heavy cream
2 sweet onions
1 bunch sage
1 cup cider vinegar
2 poblano's (roasted, peeled and seeded)

Dice onions and squash.  Sauté the onions and squash until soft. Deglaze with vinegar and reduce to almost dry.

Remove half of the onion and squash mix, and set aside.

In a new pot, add your chicken stock and the corn cobs with the sage.  Simmer for 30 minutes, then remove the cobs and sage.

Bring the cream up to a boil and add half of the onion mixture and puree.

Now add everything to the chicken stock and simmer for 30 additional minutes.

Your fall soup is ready to serve with fresh bread and butter on the side.

For more information about Dakota's recipes, e-mail her at dakotamweiss@netzero.net