Easy Corn Chowder with Butternut Squash - No Cream
The Perfect Warming Soup - for weeknights or special occasions...Cook and blend - fold in the Butternut Squash Cubes. Finish the soup with and enticing Herbal Oil Blend of Rosemary, Parsley and Scallions for extra flavor and a gorgeous look. An easy, healthy creamy corn chowder with texture that's delicious!
Servings: 6 servings or 4 larger ones
Equipment
- 1 heavy soup pot
- 1 blender
Ingredients
Prepare the Corn & Butternut Squash:
- 3 large ears of corn husked, cleaned of silk
- 2 cups butternut squash peeled cubed; 1/2 inch
Prepare the Soup:
- 2 teaspoon extra virgin olive oil
- 3 medium- large Yukon potatoes peeled, 1/2 inch cubes
- 1 large rosemary sprig
- 3 medium garlic cloves
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1 1/2 cups whole milk (use your favorite vegan milk if needed)
- 1 cup vegetable broth*
Herbal Oil: (optional but I love it)
- 1/3 cups rosemary sprigs, parsley and scallions all three, equal parts
- 1/2 cup extra virgin olive oil
Instructions
Prepare the Corn & Butternut Squash:
- Steam corn - add to a large pot with 1/2 cup water. Cover, Cook at a simmer for just three minutes. Remove - run cool water over in sink. Cut the kernels from the cob. (See method in photos.) Add butternut squash cubes to a medium sized pot, add 1/2 cup water. Bring to a simmer and cook until tender and cooked through, about 10 minutes. Add to colander in sink to drain. Set both vegetables aside.
Finish the Soup:
- To a large pot add olive oil, set heat to medium. Add the potatoes, rosemary, garlic, sea salt and pepper. Sauté 2 minutes. Add milk and vegetable broth, bring to a good simmer and cover.Cook for 10 minutes until the potatoes are tender.
- Add 2/3's of the corn kernels to the pot. Cool slightly. Add all to the carafe of a blender. Blend until smooth - low to high speed one full minute.Add back to the pot. Add remaining 1/3 corn kernels and butternut squash cubes. Warm through - ready to serve!
Herbal Oil:
- Blanch rosemary, parsley and scallions in boiling water 20 seconds. Add to small colander and refresh under cold water. Squeeze dry, pat with paper towels.Add them to a blender with 1/2 cup olive oil. Blend from low to high speed for 2 minutes until bright green. Add to a glass jar or small bowl with a tight cover. Use as is - or strain. (Refrigerate remaining Herbal Oil for another recipe.)
To Serve:
- Portion the soup in bowls. Add 2/3 teaspoon of the Herbal oil on the center, drag with a sharp small knife for a decorative look. Garnish with small parsley sprigs.
Notes
*Vegetable broth: I like "Better than Bouillon" Vegetable Broth, Organic (in glass jar.)
Only use organic, regular has unwanted ingredients.
It is salty, so taste before adding more salt in recipe. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Only use organic, regular has unwanted ingredients.
It is salty, so taste before adding more salt in recipe. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 138kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 232mg | Potassium: 478mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5479IU | Vitamin C: 20mg | Calcium: 107mg | Iron: 1mg