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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
Makes 4 1/2 quarts
- 3 tablespoons canola oil
- 3 medium onions, chopped
- 1/4 cup flour
- 8 cups 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)
- 1 tablespoon dried thyme leaves
- 34 ounces frozen white, sweet corn
- 1/2 cup heavy cream
- 3 cups cooked, shredded chicken breast
- 1 cup chopped green onion
- 2 medium bell peppers, seeded and diced
- 1/2 cup chopped fresh cilantro
- 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.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup