Corn Chowder


    • 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


  1. 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).
Prep Time: 15 minutes
Total Time: 40 minutes
Serves: 4

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