Butternut-corn Chowder With Goat Cheese Croutons

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 ounces chilled soft fresh goat cheese, cut into 1-inch-thick rounds (such as montrachet)
• 2 large eggs, beaten to blend
• 1/2 cup yellow cornmeal
• 4 ounces pancetta (1/4-inch-thick slices) or 4 bacon, slices (thick)
• 1 medium onion, chopped
• 2 1/4 lbs butternut squash, peeled, seeded, coarsely chopped
• 4 1/2 cups canned roasted-garlic chicken broth or 4 1/2 cups low sodium chicken broth
• 2 teaspoons minced canned chipotle chilies
• 1 (16 ounce) bag frozen sweet corn (unthawed)
• 2 tablespoons olive oil
• 2 teaspoons minced fresh sage

Recipe

• 1 cut each cheese round into 8 wedges.
• 2 place eggs in small bowl.
• 3 place cornmeal in another bowl; sprinkle with salt and pepper.
• 4 working in batches, dip cheese into eggs, then into cornmeal, turning to coat.
• 5 press cornmeal gently to adhere.
• 6 place on baking sheet.
• 7 freeze 1 hour.
• 8 chop pancetta or bacon.
• 9 cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes.
• 10 using slotted spoon, transfer pancetta to paper towels.
• 11 add onion to drippings in pan; saute until just tender, about 4 minutes.
• 12 add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes.
• 13 mix in corn; simmer until tender, about 8 minutes.
• 14 transfer 3 1/2 cups soup to blender; puree.
• 15 mix puree into remaining soup in pan.
• 16 season with salt and pepper.
• 17 (pancetta and soup can be made 8 hours ahead. cover pancetta; chill. chill soup uncovered until cold, then cover and keep chilled. bring pancetta to room temperature before continuing.)
• 18 heat oil in large nonstick skillet over medium-high heat.
• 19 add frozen cheese; brown well, about 1 minute per side.
• 20 meanwhile, bring soup to simmer.
• 21 mix in sage.
• 22 ladle soup into bowls.
• 23 top with pancetta and cheese croutons.