Corn and Squash Chowder

Name: Corn and Squash Chowder
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 Tbsps butter; 1 onion (cut into bite-sized chunks); 1 clove garlic cloves (chopped); 1.333 cups potatoes (cut into bite-sized chunks); 2.667 cups Butternut squash (cut into bite-sized chunks); 3.5 cups vegetable stock; 1.333 cups sweet Corn (from a can, drained); Nutmeg (freshly grated); 1 yellow pepper (cut into 1 cm pieces); 2 Tbsps thyme (to garnish)

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Health Score:

8,4 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 5 min.

Ready in

Healthy, because

Even smarter

This chowder is rich in B vitamins and satisfying fiber from the corn as well as minerals like magnesium and potassium from the squash.

This Grilled Zucchini Salad is a great addition next to this chowder.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 2 Tbsps butter; 1 onion (cut into bite-sized chunks); 1 clove garlic cloves (chopped); 1.333 cups potatoes (cut into bite-sized chunks); 2 ⅔ cups Butternut squash (cut into bite-sized chunks); 3 ½ cups vegetable stock; 1.333 cups sweet Corn (from a can, drained); Nutmeg (freshly grated); 1 yellow pepper (cut into 1 cm pieces); 2 Tbsps thyme (to garnish)

How healthy are the main ingredients?

Butternut squash potato Corn thyme garlic clove onion

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Preparation steps

Melt the butter in a pan and sweat the onions and garlic until translucent. Add the potatoes and squash and cook together briefly. Deglaze with the stock, stir well and simmer on a moderate heat for 15-20 minutes.

Five minutes before the end of the cooking time, add the sweetcorn and bring back to a simmer.

Remove half of the vegetables, purée the rest of the soup - adding more stock if required - and season to taste with salt, ground black pepper and nutmeg.

Add the pepper and return the rest of the vegetables to the soup, warm briefly and pour into bowls. Serve garnished with thyme leaves.