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Kabocha Squash Corn Chowder

4 star rating
 

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Submitted by: Kara Singleton

 

Kabocha squash has a flavor similar to pumpkin. Cook it with corn in this soup, or substitute acorn or butternut squash.
 

Ingredients

  • 1 large onion, diced
  • 1 T minced garlic
  • 2 T olive oil
  • 1 t ground cumin
  • 1 large Kabocha squash seeded, peeled and diced into 1/2-inch pieces
  • 1 can corn (undrained)
  • 2 quarts good chicken stock
  • 1 C heavy cream
  • 1/4 C butter
  • 1/4 C all-purpose flour
  • salt and pepper to taste
  • Garnish:
  • Parmesan cheese

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Method

In large stock pot saute onion and garlic in olive oil until onions are tender. Add cumin and squash and saute for 8-10 minutes. Add corn and stock; bring to a boil then reduce heat and let simmer, covered, for 1 hour. Finish with heavy cream and a mixture of butter and flour to thicken. Salt and pepper to taste. Garnish with fresh grated Parmesan cheese.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: Kara Singleton ()

 

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