butternut squash and corn chowder

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Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

thick and creamy, and all for rsc, thanks for giving me this great idea recipezaar

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Ingredients

Nutrition

Directions

  1. 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.
  2. 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).
Most Helpful

4 5

Very easy and very good. When I tasted it, I felt it needed some salt. So I added some and it was much tastier. I would recommend this recipe highly. I used canned corn instead of frozen corn and it was just fine. The consistency was perfect and I didn't need to add additional water. This recipe makes a lot of soup. Thanks Chia!

4 5