Squash Corn Chowder Recipes
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
SUMMER SQUASH AND CORN CHOWDER (COOKING LIGHT)
Originally published in Cooking Light, Aug 2010: Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal. Vegetarian Swap: Omit bacon and add 2 teaspoons olive oil in place of drippings. Serve with Tomato Brochette.
Provided by GirlyJu
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 335.9, Fat 7.9, SaturatedFat 3.5, Cholesterol 18.2, Sodium 525.5, Carbohydrate 60, Fiber 7.4, Sugar 10.2, Protein 15.8
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.
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CORN CHOWDER WITH SUMMER SQUASH - GOOD DINNER MOM
From gooddinnermom.com
5/5 (2)Total Time 40 minsCategory SoupCalories 392 per serving
- Heat 1 Tablespoon reserved bacon fat in a dutch oven or very large saute' pan over medium-high heat.
- Add 3/4 cup of the green onions, the celery, squash and potato. Saute until tender, about 8 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low heat.
- Add 1 3/4 cups milk, 1 1/2 cups of the corn, thyme, salt and pepper to the sauteed veggies. Let this heat over low simmer.
- To a blender add remaining 2 1/2 cups of corn, remaining 1 1/2 cups milk. Process in blender until nearly smooth (about 30 seconds). Add pureed mixture to the pot of other ingredients and stir to blend.
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