Butternut-Corn Chowder With Goat Cheese Croutons

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“I'm saving this soup to try for Thanksgiving. Sounds yummy. From Bon Appetit.”

Ingredients Nutrition


  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.

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