Being the loving wife I am, and you know, still on the lookout for new ways to use my bumper crop of squash, I got on the internet and attempted to find a recipe using those ingredients. Without much luck. Oh, I found numerous butternut corn chowder recipes, but really not any using chicken broth. Most used vegetable broth, from a can. I however, wanted to use chicken broth, partly because DH was adamant that's what the recipe he'd seen used, and partly because I have several quarts of homemade chicken broth in the freezer.
Finally, I ended up reading a variety of recipes, pulling common ingredients from them, adding my chicken broth, and winging it. The chowder came out pretty tasty, so I wrote down exactly what I did in order to be able to replicate it in the future.
Butternut Corn Chowder
2 small butternut squash (about 1 pound each)
1 medium (or 3 small) onions
2 Tbsp veggie oil
2 cups corn kernels (thaw if using frozen corn)
1 1/2 tsp curry
1 tsp kosher salt
1/2 tsp black pepper
1 quart chicken broth
1/2 cup heavy cream
- First, peel, seed and cut your squash into 1" chunks. Also chop your onion(s).
- In a pot, heat the veggie oil on medium, then add the onion and squash. Stir occasionally, until onion gets soft, about 5-6 minutes.
- Add the corn and curry powder, and stir well. Let heat for about 2 minutes, then add salt and pepper.
- Add the chicken broth, bring to a boil, then turn heat down and simmer, covered, for about 25 minutes until the squash is tender.
- Remove half of the soup from the pot. In small batches (about a cup and a half), puree in a blender, returning pureed soup to the pot.
- Once all the soup is back in the pot, stir in the cream.
At this point, I just turned the heat off and served the soup. It was hot enough before the addition of the cream that the cream did not cool it off much, so I didn't feel it needed to continue to heat more.
We ate ours with croutons, which was a first for us--having soup with croutons versus crackers, rolls, biscuits, muffins, bread or toast--but is a way many of the chowder recipes I'd seen while trying to find a butternut corn chowder said to serve it. So I did. And it was good.
very orange looking chowder