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
Categories Soup/Stew Chicken Potato Sauté Kid-Friendly Halloween Lunch Bacon Corn Bell Pepper Butternut Squash Fall Cilantro Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly Small Plates
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Cook bacon in large pot 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; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
- Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.
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
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-CORN CHOWDER WITH GOAT CHEESE CROUTONS
Provided by Lane Crowther
Categories Soup/Stew Blender Dairy Appetizer Thanksgiving Goat Cheese Bacon Corn Hot Pepper Butternut Squash Fall Simmer Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.
- Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; sauté until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.
- Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons.
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
BUTTERNUT SQUASH AND CORN SOUP
This is sort of an original recipe in that I tried to recreate a soup that I had had a few years ago at a little mom and pop place in Anderson, SC without having the actual recipe. My husband gave it 5 stars and had seconds.
Provided by dr.momde47
Categories Corn
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the stem off of the squash and split it in half.
- Scoop out and discard the seeds, wrap each half in aluminum foil and bake it in the oven for 1 hour at 400 degrees.
- When the squash is done, scoop it out of the shell while still hot and place the flesh in a blender or food processor.
- In a small pan, sautee the garlic and onions in the butter until the onion becomes translucent.
- Place the onion, garlic, and butter also in the blender or processor.
- Add 1 cup of half and half to the mixture and blend until smooth.
- Microwave the corn in a glass bowl for about 3-4 minutes.
- Add half of the corn to the mixture and blend until smooth.
- Pour the mixture into a large saucepan add the rest of the corn and 2 cups of chicken or vegetable broth.
- Simmer on medium low heat, stirring frequently until entire mixture is heated but do not bring to a boil.
- Salt and pepper to taste and serve.
- Bon appetit!
Nutrition Facts : Calories 340.1, Fat 13.7, SaturatedFat 8.1, Cholesterol 37.6, Sodium 80.4, Carbohydrate 55.4, Fiber 7.9, Sugar 7.1, Protein 7.5
TURKEY CORN CHOWDER
This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.
Nutrition Facts : Calories 289 calories, Fat 19g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND CILANTRO
Perfect side dish for fall, may be served warm or cold. Also note that it is gluten-free!
Provided by devaroni
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
- Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
- Cut corn kernels off cob; place in a container with the butternut squash.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
- Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.9 g, Fat 9.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 60.7 mg, Sugar 11.8 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
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