CORN AND BUTTERNUT SQUASH CHOWDER
Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
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).
Nutrition Facts : Calories 329 g, Fat 12 g, Fiber 8 g, Protein 6 g
CHICKEN AND CORN CHOWDER WITH BUTTERNUT SQUASH
Make and share this Chicken and Corn Chowder With Butternut Squash recipe from Food.com.
Provided by Mizoblivious
Categories Chowders
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 617.9, Fat 29.2, SaturatedFat 12.4, Cholesterol 107.3, Sodium 1581.1, Carbohydrate 57.5, Fiber 8.7, Sugar 7.3, Protein 36.8
YELLOW SQUASH AND CORN CHOWDER
Try a summery soup with this recipe for Yellow Squash and Corn Chowder. With four servings, you've got enough of this squash and corn chowder to enjoy with guests. Serve it with a sprinkle of freshly chopped basil.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in Dutch oven on medium heat. Add onions, garlic, 2 cups squash and 1 cup corn; cook 4 to 5 min. or until tender, stirring occasionally.
- Meanwhile, combine remaining squash and corn with peppers; reserve for later use.
- Stir milk and water into cooked vegetable mixture. Bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally. Add Neufchatel; cook and stir 5 min. or until melted.
- Blend soup, in batches, in blender until smooth.
- Serve topped with reserved vegetable mixture and Parmesan.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g
SQUASH & CORN CHOWDER
A thick rich tasting winter soup that will warm you to your bones. It is only 6 WW points when divided into 4 servings. All of my friends love this soup even some who say they do not like squash. Best if eaten right away as the zucchini mushes up to much when reheated.
Provided by annroberts54
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 337.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 3.4, Sodium 1026.2, Carbohydrate 73.4, Fiber 9.9, Sugar 18.3, Protein 15
BUTTERNUT SQUASH AND CORN CHOWDER
Categories Soup/Stew Vegetable Appetizer Vegetarian High Fiber Dinner Lunch Corn Butternut Squash Fall Clove Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
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.
BUTTERNUT SQUASH AND CORN CHOWDER
Make and share this butternut squash and corn chowder recipe from Food.com.
Provided by chia2160
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
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).
Nutrition Facts : Calories 407.6, Fat 20.8, SaturatedFat 1.9, Sodium 34.9, Carbohydrate 54.6, Fiber 8.8, Sugar 9, Protein 8.8
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