butternut squash and corn chowder

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

Ingredients Nutrition


  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

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!

Trixyinaz March 18, 2003

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