Spicy Butternut Squash Chowder

Spicy Butternut Squash Chowder
Total Time

40 min.

Serving & Size

8 oz / 250 mL

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A surprising combination of bacon and diced vegetables with just a pinch of red chili flakes creates a hearty, warming chowder for chilling weather.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Bacon, diced 60 g 2 oz
Onion, diced 150 g 5 oz
Carrot, diced 150 g 5 oz
Red Bell Pepper, diced 150 g 5 oz
Green Bell Pepper, diced 150 g 5 oz
Red Chili Flakes
Potatoes, diced 150 g 5 oz
Campbell's® Butternut Squash Soup*
1.8 kg
4 lbs

A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic.

Water 2 L 64 oz
1. Render bacon in a large pot until the bacon is crispy—remove bacon and leave rendered fat in pot.
2. Add onions, carrots, both peppers and chili flakes and sauté for 1 minute.
3.Add potatoes, soup and water in a pot and heat to boiling*** (min. 180ºF/80ºC).
4. Adjust seasoning and serve topped with reserved crisp bacon.

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