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Fall Harvest Vegetarian Corn and Butternut Chowder

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A warm, hearty vegetarian chowder perfect for fall, combining sweet corn, butternut squash, and creamy flavors.

Ingredients

Vegetables

  • 2 ears sweet fresh corn, husked
  • 8 ounces small butternut squash (to make 8 ounces sliced)
  • ¼ cup diced small onion (about ¼ cup diced)
  • 8 ounces small peeled potatoes (to make about 8 ounces diced)
  • 4 tablespoons butter (plus extra for bread)
  • 1 tablespoon flour
  • 3 cups vegetable stock
  • 1 teaspoon chopped fresh sage (or ½ teaspoon dried)
  • ¼ cup canned white beans (drained and rinsed)
  • 1 teaspoon seasoned salt (such as Lawry’s)
  • 1 cup heavy cream

Bread

  • Ciabatta bread (to serve with chowder)

Instructions 

  • Melt butter in a medium pot, add squash, corn, and onions. Sauté 4 minutes, then stir in flour and cook 1 minute.
  • Drain potatoes and add to the pot with stock, sage, white beans, and seasoned salt. Bring to a boil, then simmer uncovered for 10-12 minutes until potatoes are tender.
  • Remove from heat, stir in heavy cream, and serve with toasted Ciabatta bread spread with butter.

Notes

For a richer flavor, garnish with additional sage or a drizzle of olive oil.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Butternut Squash, corn, vegetarian