Creamy Butternut Squash and Bacon Slow Cooker Chowder Step-by-step instructions

Before you start

Before starting, ensure all vegetables are thoroughly washed and dried. Peel the butternut squash and remove the seeds, cutting the flesh into uniform one-inch cubes to ensure even cooking. Dice the gold potatoes into similar sizes.

If the bacon is not already cooked, fry it in a skillet until crisp, then drain well on paper towels and crumble it into small pieces. Have the creamy chicken broth measured and ready to pour directly into the slow cooker basin.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker base
   Place the cubed butternut squash into the insert of the slow cooker. Distribute the diced gold potatoes evenly over the squash, then scatter the crumbled cooked bacon on top. Sprinkle the dried sage over the mixture to ensure the flavors distribute well as the chowder cooks.
   Look for The squash and potatoes should be evenly spread to ensure uniform cooking without overcrowding the slow cooker basin.
   Tip Ensure the squash cubes are cut to a uniform size to guarantee they finish cooking at the same time as the potatoes.

At the end of this phase, the ingredients should be neatly layered in the slow cooker. The squash should be on the bottom, followed by the potatoes and bacon, with the sage sprinkled over the top. This layering helps the flavors mingle properly as the liquid is added and the heat begins to rise, ensuring that the herbs are not clumped together.

Slow cooking the chowder

2. 2Add the liquid and cook
   Pour the creamy chicken broth over the ingredients in the slow cooker. Cover the slow cooker with the lid and set it to cook on high for 4 hours or low for 6 to 8 hours. The goal is to soften the vegetables until tender while allowing the flavors to meld into the creamy broth.
   Look for The broth should just barely submerge the vegetables to concentrate the flavors effectively while maintaining the chowder consistency.
   Tip Avoid lifting the lid during the first few hours of cooking to keep the internal heat steady for consistent results.

During this phase, the slow cooker maintains a consistent, gentle heat that transforms the raw vegetables into a tender, integrated soup.

The liquid will slowly thicken as the starches from the potatoes release into the creamy broth. By the end, the kitchen will smell deeply savory, indicating that the bacon fat and sage have successfully seasoned the entire dish.

Final stirring and serving

3. 3Finish and serve
   Once the vegetables are tender, gently stir the chowder to combine the ingredients further. Ladle the hot soup into bowls and serve immediately while steaming. If the consistency is too thick, add a small splash of warm broth to reach the desired texture before serving.
   Look for The chowder is ready when the butternut squash and potatoes pierce easily with a fork and the broth has thickened slightly.
   Tip Ladle carefully to keep the bacon crumbles and vegetable chunks intact for a beautiful presentation in the bowl.

Once the cooking time is complete, the final check involves stirring the chowder to ensure the ingredients are evenly distributed. The texture should be thick and creamy, with the squash partially softened to create a rich body. Serve immediately while hot, ensuring each bowl receives a good mix of the squash, potatoes, and bacon crumbles for the perfect bite.

Common mistakes

A common mistake is cutting the vegetables into uneven pieces, which leads to some being overcooked and mushy while others remain raw. Another error is failing to precook the bacon; adding raw bacon directly to the slow cooker results in a greasy, chewy texture that detracts from the soup.

Finally, overcrowding the slow cooker can prevent proper heat circulation, so ensure there is enough space for the broth to bubble slightly around the ingredients for even cooking.

How to tell it’s done

The chowder is done when both the butternut squash cubes and the potato pieces are fork-tender. A fork should pass through the pieces with very little resistance.

The broth should be hot throughout and have taken on a slightly thickened, creamy consistency. If any pieces remain firm, continue cooking for another thirty minutes. The overall aroma should be savory and fragrant, with the scent of sage being prominent.