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.