Southwestern Winter Squash Chowder

You’ll never miss having clams in this thick, hearty, and pungent chowder. To reduce the calorie count, use milk instead of half-and-half and eliminate the cheese.

Yields Serves 8


2 Tbsps olive oil

2 Tbsps unsalted butter

3 cups coarsely chopped onions

1 large red bell pepper, finely chopped

1 large green bell pepper, finely chopped

2 Tbsps seeded and minced jalapeno peppers

½ cup all-purpose flour

1 tsp kosher salt

1 tsp red pepper flakes (optional)

8 cups chicken or vegetable broth

3 cups peeled, seeded, and diced squash, cut into medium dice

2 cups peeled and diced potatoes, cut into medium dice

3 cups fresh or frozen corn kernels

1 ½ cups half-and-half (or milk)

Cheddar cheese, grated

Fresh cilantro or sage, chopped, for garnish


  • Heat the oil and butter in a large, heavy-bottomed stockpot over medium–high heat.
  • Add the onions and peppers and sauté until the onions are transparent, about 5 minutes.
  • Add the flour, salt, and red pepper flakes and stir until blended.
  • Stir in the broth, squash, and potatoes. Bring to a boil and then reduce the heat to low and simmer, covered, until the potatoes and squash are tender, about 20 minutes.
  • Add the corn and half-and-half to the chowder and stir them in; cook for a few minutes.
  • Adjust the seasonings to taste, garnish with cilantro or sage, croutons, and grated cheddar.