Squash Corn Chowder Recipes

SQUASH & CORN CHOWDER

Steps:

• Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, marjoram, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.
• Stir in squash, potatoes and corn; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
• Add ham and cook, stirring frequently, until heated through, about 2 minutes. Serve topped with scallions and cheese, if desired.

CORN AND BUTTERNUT SQUASH CHOWDER

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).

SQUASH & CORN CHOWDER

Steps:

• Prepare Butternut Squash. I deseed and peel my squash then steam in steamer basket on the stove top or in a microwave steamer until soft. Puree the squash and it is ready to add to soup in later step.
• Spray dutch oven with non stick spray.
• Add onion,and garlic and cook until soft. Add chopped green pepper and carrots and continue to cook until they start to soften. Chop potato into small dice and add to pan. Add spices and 3 cups of water. Bring to a boil and simmer until potato and carrots are tender. Quarter and slice the zucchini and add to pot and cook another 5 minutes.
• Add the pureed butternut squash or if you can find it you can use a 10oz box of frozen orange squash. Add corn and the can of evaporated skim milk. Mix cornstarch with 2 Tablespoons water and add to soup. Continue to simmer until soup returns almost to the boil.
• Serve with french bread and butter and you are all set.

BUTTERNUT SQUASH AND CORN CHOWDER

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).

CHICKEN AND CORN CHOWDER WITH BUTTERNUT SQUASH

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.

BUTTERNUT SQUASH AND CORN CHOWDER

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.

SUMMER SQUASH AND CORN CHOWDER (COOKING LIGHT)

Steps:

• Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
• Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.