Squash Corn Chowder
Cozy up with a bowl of this creamy and comforting Squash Corn Chowder, a perfect balance of sweet, savory, and smoky flavors. Packed with tender chunks of butternut squash, velvety potatoes, and bursts of corn kernels, this hearty soup is gently spiced with smoked paprika and thyme for a fall-inspired warmth. A splash of heavy cream adds richness, while partially blending the chowder provides a satisfying mix of smooth and chunky textures. This one-pot recipe is both simple and wholesome, making it a fantastic choice for weeknight dinners or meal prep. Serve it with crusty bread for a complete, soul-soothing meal that will delight your family and guests alike. Perfect for autumn and beyond, this chowder is a celebration of seasonal flavors that you'll want to savor again and again.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 small, diced celery stalks
- 3 minced garlic cloves
- 2 cups (fresh or frozen) corn kernels
- 4 cups vegetable broth
- 2 medium (peeled and diced) potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 0.5 cup heavy cream
- 2 tablespoons, chopped (for garnish, optional) fresh parsley
- 1 loaf (optional, for serving) crusty bread
Instructions
Peel and seed the butternut squash, then chop it into 1-inch cubes.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced butternut squash, corn kernels, diced potatoes, vegetable broth, smoked paprika, thyme, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the squash and potatoes are tender.
Transfer about half of the chowder to a blender and blend until smooth, or use an immersion blender to partially puree the soup. Ensure you leave some chunks for texture.
Return the blended soup to the pot, stir in the heavy cream, and heat gently for 5 minutes without bringing it to a boil.
Taste and adjust seasonings as needed.
Ladle the chowder into bowls, garnish with chopped parsley if desired, and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 11.4 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1247 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
