Squash and Corn Chowder

Aunt Jessie's Christmas staple. Also excellent for dreary spring days.

Mats:
1 onion, diced
2 Tbsp butter
2 lbs butternut squash (or other winter squash), peeled, seeded, and chopped into large chunks
2 cups corn kernels (about 10 oz)
8c water
1c heavy cream
salt and pepper to taste. I think I ended up using about 1 Tbsp salt and 2 tsp pepper
1 lb bacon

How-to:

In a large stockpot, melt the butter over medium heat and saute the diced onion until transparent, about 8 minutes.

Add the squash, corn, and water, then bring to a boil.

Cover, but cock the lid slightly so steam can still escape, then simmer for about 90 minutes, or until the squash is falling apart.

Meanwhile, cook the bacon and crumble.

Whisk well until the squash completely broken apart. The water should be bright orange and really only the corn should be the solidest part of the soup.

Remove from heat, then stir in the heavy cream, salt, and pepper. Feel free to add more seasonings if it's needed.

Serve soup garnished with crumbled bacon.