I fell in love with corn chowder years ago, a medley of jalapenos, red peppers, goat cheese and corn kernels. Unfortunately a good corn chowder is hard to find. I am also in love with butternut squash soup, although find it a bit boring.
Recently, I found a recipe for butternut squash corn chowder in the Denver Post. Not quite as chunky as the corn chowder I once scarfed down bowl after bowl, but a good start.
I actually screwed up this recipe out of the gate, or at least I thought I did. On automatic mode, I purchased, halved, roasted, scraped and pureed one butternut squash. Then I read the recipe, which indicated the butternut squash should be diced after roasting and nothing about puree. Oops!
My final version of the recipe follows. I can’t wait to try it again with peppers and goat cheese.
Also, I’m still eating the soup, but I would estimate that I will get 6-8 servings out of this, where the earlier recipe said 4-6. Possibly due to the size of the butternut squash that I used.
As an addendum, I also added fresh ginger (about a teaspoon) to about half of the leftover soup. It added some punch and dimension, but I think would have been more effective if added during the original cooking process.
1 medium butternut squash
2 teaspoons salt
2 tablespoons olive oil
1 medium yellow onion, diced
2 Yukon Gold potatoes, peeled and diced
1 15 oz can of corn kernels and water
1 tablespoon corn starch
½ teaspoon turmeric
Pinch red chile flakes
1 cup of dry white wine
1/3 cup whole milk plain yogurt
2/3 cup whole milk
6 cups of chicken stock from low salt bullion
3 dried sage leaves
Cut the squash in half lengthwise, remove seeds. Place cut side up on baking sheet or pan with a ¼ inch of water in the bottom. Place the pan in a 375-degreee oven and bake for 45-60 minutes or until tender. (Mine took more like 2 hours.) Set aside to cool, then peel away the skin and puree in a blender. (Alternately, use canned butternut squash, or try dicing the roasted squash.)
In a large pot or Dutch oven heat the oil over medium-high heat. When the oil begins to bubble, add the onions. Cook for 5 minutes until translucent and beginning to caramelize. Drain the corn and reserve water. Add the potatoes and corn, and brown for 10 to 12 minutes stirring occasionally without letting it burn. Reduce the heat if needed, add corn water. Add the rest of the corn water, the cornstarch, spices and salt and stir for 1 minute. Add the wine and scrape up any brown bits on the bottom of a pan with a wooden spoon, for about 1 minute.
Add the yogurt and milk and allow to thicken, then add the stock and bring to a boil. Simmer on medium heat for 30-40 minutes until the potatoes are cooked through. Stir in the butternut squash puree and sage, and continue simmering for at least another 20 minutes.