|Copyright 2012 LtDan'sKitchen blogs|
Butternut Squash and Corn Chowder - Adapted*
1 lb butternut squash, peeled, cored and diced
1 onion, diced
1 large jalapeno, deseeded and diced
1 tbsp flour or corn starch
2 cups vegetable broth
1/2 cup frozen corn
1 15 oz cream of corn, canned
salt and pepper
1/4 cup heavy cream or any preferred substitute
1/4 cup chopped cilantro
2 tbsp olive oil
1. Heat the oil in a large skillet over medium heat. Add the onion and season
with salt and pepper. Saute for 3-4 minutes until softened.
2. Add the squash and the flour and mix well. Let it brown slightly before
adding the broth. Once boiling, lower the heat to a simmer and cover.
3. When the soup has thickened, add the frozen corn and the canned corn
and mix well. Increase the heat to medium and cover. Once it starts to
boil, add the jalapenos and continue to cook until the squash is tender. If
the soup gets too thick, add a little bit of broth or water.
4. Add the cream and mix well. Check for flavor and adjust accordingly.
When ready to serve, add the cilantro and mix well.
*Lieberman, Dave:Dave's Dinners: A Fresh Approach to Home-Cooked Meals, Hyperion, New York: 2006.