Access Hollywood Live: Curtis Gems Tasty Chowder Recipe

First Launched: November 29, 2011 1:08 PM EST Credit: Access Hollywood Caption Curtis Stone and also the mother prepare up some soup for Billy Rose rose bush and Package Hoover on Access Hollywood Survive November 29, 2011LOS ANGELES, Calif. -- Celebrity chef and new father Curtis Stone stopped by Access Hollywood Live to discuss the standard quality recipes for his moms tasty chowder just with time as well as sturdy . family warm this winter! Butternut Squash and Potato Chowder (Serves 6) Elements: 2 tbsps . unsalted butter 2 medium let us eat some let's eat some onions, carefully diced 4 garlic clove clove cloves, carefully chopped 4 thyme sprigs 1/4 teaspoon cayenne 4 celery stalks 2 large Yukon Gold taters 4 teaspoons all purpose flour 2 cups chicken broth or vegetable stock 6 cups dairy 2-4 cups, peeled butternut squash, cut into 1/2-inch cubes 1/2 cup flat-leaf parsley Kosher salt and freshly ground pepper Directions: - Melt the butter in the heavy large pot over medium-high warmth. Add the let us eat some let's eat some onions, garlic clove clove, thyme, and cayenne, and prepare, stirring frequently, for 4 minutes, or prior to the let us eat some let's eat some onions are tender (don't let the let us eat some let's eat some onions to brown whatsoever). Because the let us eat some let's eat some onions prepare, cut the celery into 1/2-inch pieces. - Add the celery and prepare, stirring frequently, for approximately 4 minutes, fostering not to brown or color the vegetables. Because the vegetables prepare, cut the taters into 1/2-inch cubes. - Add the taters for the pot then sprinkle inside the flour and get ready for around 2 minutes, stirring constantly. - Stir inside the squash as well as the broth then cover and convey with a simmer. - Add the milk for the pot and convey only to a simmer, stirring constantly. Simmer gently for approximately 3 minutes, or prior to the taters and squash are tender while not failing. - Still simmer until heated through as well as the chowder thickens slightly. Because the chowder simmers, coarsely chop the parsley. - Remove and discard the thyme sprigs within the chowder and season the chowder to taste with pepper and salt. Stir in 2 in the parsley. - Ladle the chowder into bowls, garnish with elevated parsley, and serve. For further quality quality recipes from Curtis, and to check out his new Web series with Vicks Character Fusion, follow the link. Copyright 2011 by NBC Universal, Corporation. All rights reserved. These elements is probably not launched, broadcast, rewritten or redistributed.