SOUP Chunky Butternut Chowder with Fire Roasted Corn & Cotija
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.
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
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.
Recipe by Vie at https://getvie.com/formula-complete-fitness-meal-plan-by-vie/