Chipotle Corn Squash Chowder
Total Time: 00h 50m
Hands-on Time: 00h 30m
Makes: 6 - 8 servings
This tasty bowl of zesty bliss is sure to warm up your autumn evening. Hearty squash, sweet corn and chopped carrots and leeks leave you full and satisfied. Serve with a dollop of sour cream or sliced avocados. Easily made vegan-friendly using dairy-free alternatives — the broth is already there.
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Ingredients
- 1 cup chopped carrots
- 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, then 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.
- 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.
