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    Squash Chowder with Bacon and Garlic

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    Squash Chowder with Bacon and Garlic

    This hearty chowder would be the perfect start to a traditional American Thanksgiving celebration, or serve as a family meal on bonfire night.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 6 as a starter


    • 200g pack Waitrose Smoked Danish Lardons
    • 1 large leek, washed and thin sliced
    • 1 large butternut squash, peeled, deseeded and cut into 1cm dice
    • 4 cloves garlic, chopped
    • 1 tbsp plain flour
    • 600ml semi-skimmed milk
    • 25g pack fresh curly parsley, roughly chopped
    • 4 tbsp crème fraîche or fromage frais


    1. Heat a large, deep heavy-based non-stick saucepan for about 30 seconds over a medium heat. Place the bacon lardons in the pan and cook for 2-3 minutes, stirring occasionally, until lightly browned. Add the leek, squash pieces and garlic, and continue to cook for 3-4 minutes more until the vegetables begin to soften, but not brown.
    2. Add the flour to the pan and, stirring well to combine, cook for 1-2 minutes. Gradually pour in the milk and bring slowly to the boil, stirring continuously. Reduce the heat and simmer uncovered for 7-10 minutes until the leeks and squash are tender.
    3. Stir the parsley and crème fraîche or fromage frais into the chowder and season with freshly ground black pepper. Serve with hunks of brown crusty bread or rolls.

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    Cook's tips

    can be made in advance and frozen for up to 3 months. Cool after simmering the leeks and squash and freeze in an airtight container. Thaw overnight in the fridge. Reheat gently, stirring continuously until it reaches boiling point, then continue from stirring in the parsley.


    Average user rating

    5 stars