Celebrity chef — and new dad — Curtis Stone stopped by Access Hollywood Live to share the recipe’s for his mom’s delicious chowder… just in time to keep your family warm this winter!
Butternut Squash and Potato Chowder
2 tablespoons unsalted butter
2 medium onions, finely diced
4 garlic cloves, finely chopped
4 thyme sprigs
1/4 teaspoon cayenne pepper
4 celery stalks
2 large Yukon Gold potatoes
4 teaspoons all purpose flour
2 cups chicken broth or vegetable stock
6 cups whole milk
2-4 cups, peeled butternut squash, cut into 1/2-inch cubes
1/2 cup flat-leaf parsley
Kosher salt and freshly ground black pepper
- Melt the butter in a heavy large pot over medium-high heat. Add the onions, garlic, thyme, and cayenne, and cook, stirring often, for 4 minutes, or until the onions are tender (do not allow the onions to brown at all). While the onions cook, cut the celery into 1/2-inch pieces.
- Add the celery and cook, stirring often, for about 4 minutes, being careful not to brown or color the vegetables. While the vegetables cook, cut the potatoes into 1/2-inch cubes.
- Add the potatoes to the pot then sprinkle in the flour and cook for about 2 minutes, stirring constantly.
- Stir in the squash and the broth then cover and bring to a simmer.
- Add the milk to the pot and bring just to a simmer, stirring constantly. Simmer gently for about 3 minutes, or until the potatoes and squash are tender but not falling apart.
- Continue to simmer until heated through and the chowder thickens slightly. While the chowder simmers, coarsely chop the parsley.
- Remove and discard the thyme sprigs from the chowder and season the chowder to taste with salt and pepper. Stir in half of the parsley.
- Ladle the chowder into bowls, garnish with more parsley, and serve.
For more recipes from Curtis, and to check out his new Web series with Vicks Nature Fusion, click here.