The butternut squash and sweet potato in this chowder lend a great sweetness and the corn and chicken make it a really hearty, filling and savory chowder. One of our family’s favorites.
My brother introduced me to butternut squash chowder. I had never really had anything with butternut squash in nor had I ever purchased one and triedto cook with it. He came to babysit one day and brought along a bowl for me to try telling me it was one of his favorites. I had some for lunch and I was hooked! I got the recipe from him and ended up making it every week for a month. I wasn’t exactly sure what to do the squash at first, but I learned pretty fast. This is a great tutorial on how to peel and dice a squash if you have never cooked with one before. Most stores also carry some precut squash which is little more expensive but if you aren’t too sure you want to try and peel it is a great easy alternative. I think this chowder is a perfect cold weather dinner. The butternut squash lends a great creaminess and flavor and the corn and chicken make it a really hearty, filling and savory chowder. The sweet potatoes and corn also add the perfect sweetness.
Butternut Squash Chicken, Corn & Sweet Potato Chowder
2 cups peeled and diced butternut squash
5 cups chicken broth
1 chicken breast diced
1 sweet potato, peeled and diced into 1 inch cubes
2 cups frozen corn
1 tsp garlic powder
Salt & Pepper to taste
In a large soup pot, bring the chicken broth to a boil. Add the butternut squash and reduce heat to maintain a simmer. Cover and cook for about 10 minutes until squash is soft (a fork should easily poke through). Either use a stick blender to carefully blend until smooth or carefully transfer squash and broth to a blender and blend until smooth. Be very careful as the broth and squash are very hot! Remember that hot liquids expand while being blended so do not overfill your blender. If necessary, blend soup in two batches depending on the size of your blender. Once the squash is smooth, return the mixture back to your pot. Add the diced chicken and sweet potato to the pot and return to a boil, reduce heat again to maintain a simmer. Allow to cook for about 10-15 minutes until chicken is done and sweet potatoes are tender. Add the frozen corn and allow to cook another 5 minutes. Season with garlic powder and salt and pepper to taste. Ladle in your favorite soup bowl and serve!