Butternut Corn Chowder With Goat Cheese Croutons Recipes

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CORN AND BUTTERNUT SQUASH CHOWDER



Corn and Butternut Squash Chowder image

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

2 tablespoons vegetable oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
1 medium onion, chopped
1 box (10 ounces) frozen corn, thawed
1 1/2 teaspoons curry powder
Coarse salt and ground pepper
2 cans (14.5 ounces each) vegetable broth
1/2 cup heavy cream

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

BUTTERNUT-CORN CHOWDER WITH GOAT CHEESE CROUTONS



Butternut-Corn Chowder with Goat Cheese Croutons image

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

4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds
2 large eggs, beaten to blend
1/2 cup yellow cornmeal
4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped
1 medium onion, chopped
1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped
4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth
2 teaspoons minced canned chipotle chilies*
1 16-ounce bag frozen sweet white corn (unthawed)
2 tablespoons olive oil
2 teaspoons minced fresh sage

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.

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