Name: Butternut-Corn Chowder with Goat Cheese Croutons
Yield: Makes 8 to 10 servings
Ingredients: 4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds; 2 large eggs, beaten to blend; 1/2 cup yellow cornmeal; 4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped; 1 medium onion, chopped; 1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped; 4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth; 2 teaspoons minced canned chipotle chilies*; 1 16-ounce bag frozen sweet white corn (unthawed); 2 tablespoons olive oil; 2 teaspoons minced fresh sage

Lane Crowther, A contributing editor at Bon Appétit, says that "For twenty-five years our family endured side dishes of canned creamed corn and sweetened baked squash—simply for the sake of tradition. With this soup, I was finally able to convince everyone that a few classic Thanksgiving ingredients (like corn and squash) could be combined in a delicious new way."

Cooks' Note

*Sold at Latin American markets, specialty foods stores and some supermarkets.

Recipe notes

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