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Butternut Squash Chile Corn Chowder

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My wholesome, hearty, and delicious version of Butternut Squash Soup. A true original, inspired by my mother - a true New Englander who shared her love of winter squash and soup with us - Thanks Mom!

Butternut Squash Chile Corn Chowder

  • Servings: 1 ½ cups/serving
  • Yield: 16 - 20 servings
  • Prep Time: 15 min
  • Cooking Time: 30 min

Ingredients

  • 2 Tbsp. Canola Oil
  • 2 Tbsp. Butter
  • 1 small-medium Russet Potato, skin-on and scrubbed clean, finely chopped
  • 1 large celery stalk, finely chopped
  • 2 medium cloves garlic, finely chopped
  • 1 bunch green scallions, white parts (finely chopped for soup) & green parts (sliced for garnish)
  • ½ cup Masa Harina (a special corn flour)
  • 1 to 2 Tbps. chili powder (depending on its strength)
  • 1 Tbsp. ground cumin
  • 1 tsp. dried oregano
  • 2 - 32 oz. cartons vegetable broth
  • 1 - 12 oz. bag frozen corn kernels (do not thaw)
  • 2 - 4 oz. cans "fired roasted" diced green chiles
  • 1 - 8 oz. container (1 cup) full or reduced fat sour cream (not fat free)
  • 2 - 12 oz. blocks frozen pureed, cooked winter squash
  • 2 tsp. celery salt
  • ground black pepper, to taste

Preparation

  1. Finely chop the vegetables (potato, celery, garlic, and white part of scallions) in food processor to tiny bits or as finely as you can chop by hand.
  2. Using a sturdy spoon, heat the vegetables in the canola oil and butter over medium heat in a 6 - 8 Qt. Soup Pot, until sizzling. Cook, stirring constantly until softening (adjust heat to avoid burning if necessary) about 2 minutes.
  3. Combine the dry flavors (Masa Harina, chili powder, cumin, and oregano) and sprinkle into the pot with the softened vegetables. Quickly stir to combine the vegetables and dry flavor blend together over the lower heat to form a fine, crumbly mixture. It will be dry.
  4. Replace your spoon with a whisk and increase heat back to medium. Then SLOWLY add and whisk in all of the liquid, vegetable broth - scraping up any cooked flavors from the bottom of the pot and until mixture is lump free and smooth. Bring it all up to a full, steady simmer for 7 - 8 minutes until just beginning to thicken, whisking occasionally.
  5. Reduce heat to carefully add and place in the remaining ingredients - corn, chiles, sour cream, and squash. Continue to heat - stirring (with the whisk) occasionally until squash melts down completely and your soup is silky smooth and hot.
  6. Remove from heat. Using the whisk to combine well, slowly stir in the final seasoning - celery salt and ground black pepper.
  7. Serve in individual soup cups or bowls. Sprinkle tops with the sliced green scallions garnish.

Recipe Tags

Butternut Squash Chile Corn Chowder.a41693bb03c8b0e7c3fa0257951bb1b2ce0d1d73



"Souper Bowl" Party Suggestion: Serve soup from slow cooker on a low, "serve" setting with your favorite soup cups or bowls and spoons alongside. Arrange 4 - 6 complementary toppings around the slow cooker such as: the sliced green scallions, black or pinto beans, crunchy tortilla pieces, sliced black olives, hot sauce, fresh cilantro, fine shredded cheese, lime wedges, pico de gallo, crispy bacon bits, pulled cooked chicken - the possibilities are endless!

To Freeze Some: Cool soup completely. Place in freezer-friendly container(s) before storing in freezer. To reheat, partially thaw to remove from container. Warm slowly by bringing to a gentle simmer in pan over medium heat, while stirring with a whisk.

Elizabeth Stinson, All Rights Reserved


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