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
4 1/2 quarts
medium onions, chopped
low sodium chicken broth
1 3/4 pounds
peeled butternut squash (cut into 1-inch cubes)
1 1/2 pounds
potatoes, (peeled and cut into 1-inch cubes)
dried thyme leaves
frozen white, sweet corn
cooked, shredded chicken breast
chopped green onion
medium bell peppers, seeded and diced
chopped fresh cilantro
In This Recipe
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.
Add squash, potatoes and thyme. Simmer 20 minutes or until vegetables are tender.
Remove soup from heat, and puree with an immersion blender, or in a regular blender.
When soup is thickened and creamy, add chicken and corn. Simmer another 10-15 minutes until corn is tender.
Add red peppers, green onion and continue to simmer just until peppers are slightly softened.
Add cream and cilantro and adjust any seasonings as necessary.