Squash and Corn Chowder

(from bjs2005’s recipe box)

**To peel and cut squash into cubes more easily, poke several holes into whole squash and microwave for 5-10 minutes or until slightly softened. Allow to cool cut in half and remove seeds, then cut into cubes.

Categories: Soup, Squash, Vegetable

Ingredients

  • • 2 Tablespoons olive oil
  • • 1 cup onion, chopped
  • • 1 medium butternut squash, cut into1” cubes*
  • • 2 medium red potatoes, scrubbed and diced
  • • Vegetable stock or water
  • • 2 bay leaves
  • • 1/2 teaspoon thyme
  • • 1/2 teaspoon summer savory
  • • 3 cups corns (frozen or fresh)
  • • 1 cup skim milk
  • • Salt and pepper to taste

Directions

  1. In a large heavy bottomed soup pot, sauté onion in oil for 5 minutes; add potatoes and squash. Add stock or water to 1” below top of vegetables and bring to a boil. Add seasonings and simmer until very tender (20-25 minutes) with the lid on.

  2. Remove 2 cups of solids-mash and return to pot. Add corn, heat through. Add milk, salt & pepper; heat gently. Remove bay leaves and serve immediately.

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