Best Corn And Butternut Squash Chowder Recipes

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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

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

Categories     Soup/Stew     Vegetable     Appetizer     Vegetarian     High Fiber     Dinner     Lunch     Corn     Butternut Squash     Fall     Clove     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 13

2 1-pound butternut squash, peeled, halved lengthwise
7 1/2 cups (or more) water
1 tablespoon salt
1/2 teaspoon plus 3 tablespoons olive oil
2 cups chopped onion
2 cups frozen corn kernels
2 teaspoons chopped garlic
1 teaspoon ground coriander
3/4 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 large potato, peeled, cut into 1/2-inch pieces

Steps:

  • Preheat oven to 400°F. Using spoon, scrape out seeds from squash; reserve squash seeds. Combine 1 1/2 cups water, squash seeds and 1 tablespoon salt in small saucepan. Bring to boil. Strain seeds; rinse under cold water to remove any squash pieces from seeds. Pat seeds dry with paper towel. Toss seeds with 1/2 teaspoon oil in small bowl. Sprinkle with salt. Transfer to baking sheet. Place squash on baking sheet. Brush with 1 tablespoon oil. Roast seeds until toasted, about 6 minutes. Roast squash until tender and lightly browned, turning once, about 45 minutes. Cut squash into 3/4-inch pieces.
  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, 1 1/3 cups corn, garlic, coriander, cardamom, cumin, cayenne and cloves; sauté until onions are tender, about 8 minutes. Add squash and 6 cups water. Bring to boil. Reduce heat; simmer 30 minutes.
  • Working in batches, puree chowder in processor until smooth. Return chowder to same pot. Bring to boil. Reduce heat. Add potato and remaining 2/3 cup corn kernels; simmer until potato is cooked through, thinning chowder with more water if necessary, about 12 minutes. Season with salt and pepper. Spoon chowder into bowls. Garnish with toasted squash seeds and serve.

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

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

CHICKEN AND CORN CHOWDER WITH BUTTERNUT SQUASH



Chicken and Corn Chowder With Butternut Squash image

Make and share this Chicken and Corn Chowder With Butternut Squash recipe from Food.com.

Provided by Mizoblivious

Categories     Chowders

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 15

5 slices bacon, chopped
1 large red bell pepper, chopped to yield 2 cups
36 ounces canned chicken broth (4 1/2 cups)
3/4 lb russet potato, peeled and cut into 1/2 inch cubes
1/2 cup whipping cream
8 ounces scallions, chopped to yield 1 cup
1 tablespoon butter
1 1/2 medium yellow onions, chopped to yield 2 cups
2 tablespoons all-purpose flour
1 lb butternut squash, peeled, seeded, and cut into 1/2 cubes to yield 4 cups
1 1/2 tablespoons fresh thyme, chopped
16 ounces frozen whole kernel corn
3/4 lb cooked chicken, diced to yield 2 cups
2 ounces fresh cilantro leaves, 1/4 cup, plus
2 tablespoons fresh cilantro leaves, chopped

Steps:

  • Cook bacon in large pot set over medium-high heat until crisp.
  • Using slotted spoon, transfer bacon to paper towels to drain.
  • Pour off all but 1/4 cup drippings from pot.
  • Add butter to pot and melt over medium-high heat.
  • Add onions and 1/2 of the bell peppers.
  • Saute until onions are soft, about 10 minutes.
  • Add flour, stir 2 minutes.
  • Mix in broth, then squash, potatoes and thyme.
  • Bring to a boil.
  • Reduce heat to medium-low and simmer uncovered until squash and potatoes are tender, about 12 minutes.
  • Add corn, cream and the other half of bell peppers.
  • Simmer until corn is tender, about 10 minutes.
  • Add chicken, 1/2 cup green onions, and 1/4 cilantro.
  • Simmer 5 minutes.
  • Season with salt and pepper.
  • Ladle chowder into bowls; sprinkle with remaining 1/2 cup green onions and cilantro.

Nutrition Facts : Calories 617.9, Fat 29.2, SaturatedFat 12.4, Cholesterol 107.3, Sodium 1581.1, Carbohydrate 57.5, Fiber 8.7, Sugar 7.3, Protein 36.8

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