Butternut Squash & Black Bean Chowder

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¾ cup (175 mL) PC Italian Pancetta

1 medium sweet onion (such as Vidalia or Georgia Sweet), chopped

3 cloves garlic, minced

¼ cup (50 mL) chopped fresh sage

1 pkg (900 mL) Chicken Broth

8 cups (2 L) chopped peeled butternut squash (about one 3 lb/1.4 kg squash)

1 can (540 mL) Black Beans, rinsed and drained

1 can (341 mL) PC Blue Menu Peaches & Cream Whole Kernel Corn, drained

4 tsp (20 mL) red wine vinegar

½ tsp (2 mL) salt

½ tsp (2 mL) freshly ground black pepper

Butternut Squash & Black Bean Chowder

Fall flavours of squash, sage and corn make this a wonderful cold weather meal. Pancetta gives this hearty vegetable chowder a lift.

Serves: 8
Difficulty Level: Intermediate
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Nutritional Information

Per serving: 230 calories

Fat 4 g (of which 1 g is saturated)

Sodium 360 mg

Carbohydrate 42 g

Fibre 9 g

Protein 8 g

Very High in Fibre

Low in Saturated fat

Excellent Source of Vitamin A

Excellent Source of Vitamin C

Good Source of Iron


In large saucepan, cook pancetta over medium heat for about 4 minutes or until browned; transfer to a plate.

Add onion and garlic to pan; cook over medium heat for 5 minutes, stirring occasionally, or until softened. Add sage; cook for 2 minutes. Stir in chicken broth and squash. Bring to a boil. Reduce heat to simmer; cook uncovered for 7 minutes or until squash is slightly softened.

Using potato masher, mash slightly, leaving small cubes of squash. Stir in reserved pancetta, black beans, corn, red wine vinegar, salt and pepper. Simmer for 10 minutes. Garnish with toasted pumpkin seeds or chopped coriander, if desired.

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