Butternut Corn Chowder
2 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
4 oz chilled soft Goat cheese cut into 1 inch thick rounds
2 Large Eggs, beaten to blend
1/2 Cup Cornmeal
4 ounces 1/4 inch thick Pancetta or thick Bacon, chopped
1 medium Onion, chopped
2 1/4 pounds Butternut Squash, peeled and chopped into cubes
4 1/2 Cups Roasted Garlic chicken broth
1 16 oz bag Sweet White Corn, frozen
Optional: 2 Teaspoons minced canned chipotle chilies
Cut each cheese round into 8 wedges, Beat eggs in one bowl and put cornmeal in a separate bowl.
Sprinkle corn meal with salt and pepper. Dip goat cheese into eggs and then cornmeal, turning to coat and pressing gently to make sure mixture sticks. Put cheese on a baking sheet and freeze for 1 hour.
In a large pot, cook chopped pancetta or bacon until crisp, remove with a slotted spoon when done and put aside. Make sure to leave bacon grease in pot to cook chopped onions.
Add chopped onions and cook until tender, about 5 minutes.
Add chicken broth, squash and chilies to pot and cook until tender, about 20 minutes.
Add corn and cook about 8 additional minutes.
Puree about 3 1/2 Cups soup in a separate bowl and add it back to pot for a more chunky soup. Or use a hand blender in pot and puree everything. The corn adds texture to the soup no matter what method is chosen.
Heat oil in a large non-stick skillet and cook goat cheese.
Add goat cheese croutons and bacon/pancetta crumbles to soup and serve.
*Recipe passed down from Joan and adapted from Bon Appetite