Author Notes
I make a pot of soup almost every week in the fall and winter - it's how we deal with the cold in New England! This recipe is hands down our family favorite because of the fabulous flavors and herbs. I also love it because it's thick and creamy but surprisingly low in fat for a chowder. This recipe makes a large pot, but leftovers are great the next day or two, and it freezes very well. —CravingSomethingHealthy
Ingredients
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3 tablespoons
canola oil
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3
medium onions, chopped
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1/4 cup
flour
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8 cups
low sodium chicken broth
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1 3/4 pounds
peeled butternut squash (cut into 1-inch cubes)
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1 1/2 pounds
potatoes, (peeled and cut into 1-inch cubes)
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1 tablespoon
dried thyme leaves
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34 ounces
frozen white, sweet corn
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1/2 cup
heavy cream
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3 cups
cooked, shredded chicken breast
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1 cup
chopped green onion
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2
medium bell peppers, seeded and diced
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1/2 cup
chopped fresh cilantro
Directions
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Heat oil in a large stockpot, and sauté onions until almost golden. Add flour and cook for 2-3 minutes. Add broth and bring to a boil to thicken slightly.
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Add squash, potatoes and thyme. Simmer 20 minutes or until vegetables are tender.
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Remove soup from heat, and puree with an immersion blender, or in a regular blender.
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When soup is thickened and creamy, add chicken and corn. Simmer another 10-15 minutes until corn is tender.
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Add red peppers, green onion and continue to simmer just until peppers are slightly softened.
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Add cream and cilantro and adjust any seasonings as necessary.
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