Go Back
+ servings

Butternut Squash Corn Chowder with Tomato and Corn Salsa

Julia Frey of Vikalinka
Butternut squash and corn chowder with corn salsa
Prep Time 20 minutes
Cook Time 40 minutes
Course Main
Cuisine British fusion
Servings 4

Ingredients
  

  • Olive oil- 2 tbs.
  • Onion diced-1
  • Garlic- 2 cloves
  • Yellow or Red Pepper- 1
  • Butternut Squash peeled and diced- 2 cups/750gr
  • Corn canned or fresh- 1 cup/ 250gr
  • Vegetable or Chicken Stock I used chicken stock- 2 ⅓ cup/600 ml
  • Salt to taste
  • Cumin- 1 tsp.
  • Fresh Cilantro- ½ bunch
  • Lime Juice- from ½ lime
  • For the Salsa
  • Tomatoes diced- 2 medium
  • Corn canned- ⅓ cup/100 gr
  • Onion diced(optional)- ⅓ of a small one
  • Cilantro leaves- ½ bunch
  • Lime juice- from ½ lime
  • Crumbled Feta Cheese- 4 tbsp.

Instructions
 

  • Cook onions, bell pepper, garlic and cilantro in olive oil in low heat for 5-7 minutes until translucent but not browned.
  • Add diced butternut squash, corn, a pinch of salt and cumin and stock, bring to a boil, then reduce the heat and simmer until squash is tender for about 30 minutes.
  • Meanwhile, dice all salsa ingredients except for feta cheese and set aside.
  • Blend your chowder in a food processor or with an immersion blender, return to the pot, reheat with a dash of lime juice.
  • Serve topped with tomato and corn salsa and sprinkled with feta cheese.
Keyword chowder recipe, squash soup
Tried this recipe?Let us know how it was!