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    You are in: Home / Recipes / butternut squash and corn chowder Recipe
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    butternut squash and corn chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    chia's Note:

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

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    Units: US | Metric


    1. 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. 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).

    Ratings & Reviews:

    • on March 18, 2003


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2005



    Nutritional Facts for butternut squash and corn chowder

    Serving Size: 1 (636 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 407.6
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 34.8 mg
    Total Carbohydrate 54.6 g
    Dietary Fiber 8.8 g
    Sugars 8.9 g
    Protein 8.8 g

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