Butternut Corn Chowder

I live in New England…chowder is the food.  I have to skip traditional New England Clam Chowder but that won’t stop me from enjoying the fun of local food.  Butternut squash and roasted corn may not be tradition but it’s a new favorite to add to the menu.


Warm and creamy fall flavors blend with light coconut milk for creamy chowder on a cool day.

Cook time: 60 minutes


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 green pepper, chopped
  • 2 teaspoons cumin
  • 1/2 teaspoon tarragon
  • 1 pound butternut squash 
  • 1 cup water
  • 2 cups vegetable broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 bag Frozen corn (separate our 1 cup)
  • 1 cup light coconut milk



  1. Peel and cube the butternut squash.  Cut off the top and bottom then slice in half lengthwise.  Using a serrated peeler makes removing the skin easier but microwaving the halves for a minute or two will soften it if you’re using a regular peeler.  Remove the guts, cube the squash, and set aside.
  2. Heat the olive oil in large stock pot on medium high heat.  IMG_5356Sautee onion and peppers for 3 to 5 minutes until soft.  Add the garlic and spices and sauté for another 2-3 minutes until you can smell the deliciousness.  
  3. Add butternut squash, water, broth, salt and pepper and bring to a boil.  Reduce to a simmer until squash is tender…about 40 minutes.
  4. Add the corn (minus the one cup set aside).  Simmer the soup for 5 minutes to warm through.  
  5. To puree the soup use an immersion blender or in small batches in the blender.  If using the blender be sure to hold down the lid and cover with a dish towel for safety.  I leave it a little chunky for an extra chowder-y feel. 
  6. After all the soup is blended return it to the pot.  Add the coconut milk and remainder of the corn.  Stir and simmer for 10 minutes to heat through.

Serve a bowl of warm chowdah and keep warm even when the chill is in the air.


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