Butternut Squash/Roasted Corn Chowder
By Jocelyn Denyer
Again, I forgot to get a picture but it was very yummy.
1 sm onion, chopped
1 shallot, chopped
1 clove garlic, mince3d
1 carrot, chopped
1 celery rib, chopped
1 can chopped green chilies
1/2 chipotley pepper, minced
1 Tbsp olive oil
1 1/2 lb butternut squash OR sweet potatoes OR 3 cans (14 oz) pumpkin
1 lb frozen corn kernels
1/2 gallon vegetable or chicken stock
1/2 c heavy cream, opt
salt and pepper to taste
Cayenne to taste
Add chopped cooked chicken if you want
Sour Cream and crushed tortilla chips, opt
If using butternut squash, cut in half, scoop out the seeds and place in a baking dish, flesh side down. Add about 1/2" of water and bake at 350 until tender, probably about 1/2 - 1 hour. When cool enough to handle, scoop out the flesh and dischard the skin. Cut into large chunks.
If using sweet potatoes, peel and cook in water until tender. Cut into large chunks.
In large pot, saute onions, shallot and garlic in olive oil until they begin to soften. Add rest of vegetables and half of the corn. Cook for about 10 minutes, stirring occasionally. Add squash/potato/pumpkin and cook some more. Add stock and cook for about 1/2 hour. Puree in batches in a food processor or blender and place back on the heat. Add the rest of the corn and chopped chicken and season with salt, pepper and cayenne. Continue heating until hot. Add cream if desired and heat til warm, not boiling. Can garnish with sour cream and chips.