Corn and Butternut Chowder
Makes 2 servings
- 2 ears of sweet fresh corn, husked
- Small butternut squash (to make 8 ounces sliced)
- 1 small onion (to make about ¼ cup diced)
- 2 small peeled potatoes (to make about 8 ounces diced)
- ½ stick (4 tablespoons) butter, plus extra for the sliced Ciabatta bread if desired
- 1 tablespoon flour
- 3 cups vegetable stock
- 1 teaspoon chopped fresh sage (or ½ teaspoon dried if fresh isn’t available)
- ¼ cup canned white beans, drained and rinsed
- 1 teaspoon seasoned salt (such as Lawry’s)
- 1 cup heavy cream
- Ciabatta bread to serve with chowder
- Place husked ear of corn over a bundt pan to hold in place and catch kernels, remove kernels from both ears and set aside. Peel the butternut squash and cut in half lengthwise. Remove squash seeds.
- Cut one half of the squash into four strips lengthwise and with a mandolin slicer, slice each strip into ¼ inch pieces using the safety guard as you get close to the blade. Set aside 8 ounces (and extra may be frozen for another recipe). Dice onion and set aside. Dice potato and hold in a small bowl cold water to prevent browning and set aside.
- In a medium nonstick pot over medium high heat, melt butter and add squash, corn and onions. Sauté for four minutes, then add flour. Stir and cook one minute. Drain the potatoes, then add them into the pot along with stock, sage, white beans, and seasoned salt. Increase heat to high.
- Once the mixture comes to a boil, lower to a medium but brisk boil and cook uncovered stirring occasionally for 10-12 minutes or until potatoes are tender.
- Remove pot from the heat and add cream. Stir to combine and serve with toasted Ciabatta bread spread with a little butter.