Chipotle Corn Squash Chowder
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Total Time: 50 mins
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Hands-on Time: 30 mins
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Makes: 6-8 servings
Ingredients
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1 cup chopped carrot
1 cup chopped leek
2 teaspoons olive oil
1 cup Frontier Co-op No-Chicken Broth Powder
3 cups water
3 cups cooked butternut squash
2 cups milk
2 cups corn kernels
1 teaspoon Frontier Co-op Ground Coriander Seed
1 teaspoon Frontier Co-op Ground Cumin Seed
1 teaspoon Frontier Co-op Chipotle Pepper
1 teaspoon Frontier Co-op Smoked Sea Salt
Juice of half of a lime
FOR THE GARNISH (optional):
Avocado slices
Fresh cilantro or parsley
Grated cheddar cheese or sour cream
Directions
- In a soup pot, sauté carrots and leeks in olive oil until almost tender.
- Add broth powder, water and squash. Stir together and cook for 5 minutes. Transfer to a food processor and process to desired consistency.
- Return mixture to pot; stir in milk and corn. Cook on low heat, stirring often to prevent burning. Add more milk or broth if a thinner soup is desired. Once hot, simmer for 10 minutes to meld flavors.
- Add coriander seed, cumin seed, chipotle and smoked salt. Simmer for another 5 minutes, then stir in lime juice. Season with more chipotle or salt if desired.
- Garnish with cilantro or parsley. Serve immediately as is or with grated cheddar or yogurt on the side.
RECIPE TIPS:
Also good with corn chips or cornbread.
To make Curried Squash and Corn Chowder, replace milk with coconut milk and spices with 2 teaspoons curry powder.
