SOUP Chunky Butternut Chowder with Fire Roasted Corn & Cotija
Cook
Total
Yield 8-10 servings
I have been really into the combo of butternut squash + fire-roasted corn. If you can't find any fire-roasted corn, normal frozen corn will work just fine! Take advantage of this easy recipe and grab frozen butternut, too, to take a bit of prep time out of your day.
Ingredients
1 yellow onion, chopped
2 cloves garlic, minced
2 Tbsp olive oil
4 Tbsp flour
1-2 quarts broth, as needed
1 pkg cubed butternut *can be frozen, divided
1 pkg fire roasted corn and cotija *frozen
2 potatoes, cubed
1 tsp salt and black pepper
Instructions
- In a large soup pot set over medium heat, cook onions and garlic in olive oil for 5 minutes.
- Add flour and cook for an additional 3 minutes, whisking often to prevent burning.
- Add broth into the middle of the pot, a little at a time, while whisking onion and flour mixture to create a thick sauce (a roux--see our video tutorial on our blog for tips).
- Once 1 quart of broth has been introduced, add half the butternut squash and bring to a boil, then reduce to a simmer for 10 minutes or until squash is cooked through.
- Pour into a blender and purée until smooth, return to the sop pot and add the rest of the squash plus corn and cubed potatoes.
- Add salt and pepper at this point and cook until squash and potatoes are tender, about 10-15 minutes more. Taste, adjust seasonings as needed and serve with crumbled cotija on top.
Courses soup
Recipe by Vie at https://getvie.com/formula-complete-fitness-meal-plan-by-vie/