Best Chicken And Corn Chowder With Butternut Squash Recipes

CORN AND BUTTERNUT SQUASH CHOWDER

Corn and Butternut Squash Chowder image

Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 40m

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
1 medium onion, chopped
1 box (10 ounces) frozen corn, thawed
1 1/2 teaspoons curry powder
Coarse salt and ground pepper
2 cans (14.5 ounces each) vegetable broth
1/2 cup heavy cream

Steps:

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

Nutrition Facts : Calories 329 g, Fat 12 g, Fiber 8 g, Protein 6 g

BUTTERNUT SQUASH AND CORN CHOWDER

butternut squash and corn chowder image

Make and share this butternut squash and corn chowder recipe from Food.com.

Provided by chia2160

Categories Chowders

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs butternut squash, cubed
1 sweet potato, peeled,cut cubed
6 cups water
salt and pepper
2 tablespoons olive oil
2 cups chopped onions
2 cloves chopped garlic
1 large red pepper, chopped
1 teaspoon coriander
3/4 teaspoon cardamom
1/2 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon cayenne pepper
1 dash clove
1 large potato, peeled,cubed
2 cups frozen corn
1 cup toasted pine nuts, for garnish

Steps:

heat oil in large pot, add onions garlic, red pepper and spices, saute until vegetables are softened, about 8-10 minutes add squash, 1 c corn, sweet potato and 6 c water, bring to boil and simmer 30 minutes using a hand blender puree soup until smooth-- (may put several batches in a regular blender) return to pot, bring to a boil.
add potato and remaining corn, simmer about 15 minutes, adding water to thin if desired season with salt and pepper, garnish with toasted pignoli (pine nuts).

Nutrition Facts : Calories 407.6, Fat 20.8, SaturatedFat 1.9, Sodium 34.9, Carbohydrate 54.6, Fiber 8.8, Sugar 9, Protein 8.8

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