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Squash and Corn Chowder Recipe

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This recipe for Squash and Corn Chowder, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Cook
Added: Wednesday, September 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
1 cup onion, chopped
1 medium butternut squash, cut into cubes
2 medium red potatoes, diced
2 cans vegetable broth
1/2 tsp. thyme
1/2 tsp. seasoning salt
3 cups corn
1 cup milk
salt and pepper to taste

Directions:
Directions:
To peel and cut squash into cubes more easily, poke several holes and heat in microwave 5-10 minutes. In a large soup pot, saute onion in oil for 5 minutes; add potatoes and squash. Add broth to mixture and bring to a boil. Add seasonings and simmer until tender (20-25 minutes) with the lid on. Remove 2 cups of solids, mash and return to pot. Add corn, heat through. Add milk, salt and pepper and a little extra seasoning salt. Stir for about 5 minutes and serve immediately.

 

 

 

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