Two Seasons Chowder

It’s starting to feel like winter already here in Chicago… I decided what better way to celebrate this cold weather than with a delicious heart-warming soup!

Who doesn’t love a vegetable-filled chowder? This soup was inspired by a two seasons soup at Food Life in Water Tower Place. They have a “Soup Life” station with 9 different soups each day and I happened to find this one particularly delicious. So I decided to recreate it with a creamy twist!

Here’s what I made:

IMG_8371Two Seasons Chowder, Autumnal Squash and Summer Corn

2 c. Butternut Squash
1 16 oz can of Corn, some water saved
1 Red Bell Pepper
1/2 c. Onion
2 cloves Garlic
2 Stalks of Celery
1/2 c. Half and Half
1/2 c. Skim Milk
4 c. Vegetable Broth
1 T. Olive oil
1 T. Butter
Salt, Black Pepper, Dried Sage

Place the onion, garlic, celery, and red bell pepper into a large soup pot with the oil and the butter. As the onions become translucent, add the butternut squash. Lightly season the vegetables with the sage, salt, and pepper.

Heat the ingredients until they all start to sizzle and then reduce the heat all the way down and cover for about 10 minutes.

Next, add the vegetable stock and bring to a boil. Reduce and cover for another 15 minutes so that the vegetables can become tender.

Take the half & half and the skim milk and add to the soup along with the corn and about half of the liquid from the can. Simmer the soup for another 5-10 minutes. Check the seasoning to see if it needs anything. Serve hot with some crunchy toast.

This soup really hits the spot and warms you up after a long day. As an added bonus, you could sprinkle on some grated cheese! Keep warm out there, everyone!




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