Butternut Squash Havarti Corn Chowder
 
Prep time
Cook time
Total time
 
A flavorful corn chowder with butternut squash, potatoes, and melted Havarti cheese. Definitely warms the soul.
Author:
Recipe type: Soups
Serves: 6-8
Ingredients
  • 1 lb. butternut squash, peeled and cut into bite sized pieces*
  • 1½ cups sliced celery
  • 1 can vegetable broth (15 oz.)
  • 2¾ cups water
  • 4 ears of corn (about 4 cups)
  • 2 cans diced new potatoes with potato water
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup (1 stick) butter
  • 2 cups skim milk
  • 2 cups half and half
  • ½ cup white rice flour
  • ¼ cup potato flour
  • 1 tablespoon dried parsley
  • 2 teaspoons salt
  • 1½ teaspoons ground mustard
  • 1½ teaspoons dried basil
  • ½ teaspoon allspice
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon pepper
  • 1 teaspoon sugar
  • 1 cup shredded Havarti cheese
Directions
  1. Prepare veggies by peeling and chopping butternut squash* into bite sized pieces. Slice celery stalks about ¼" thick to yield 1½ cups. Cut corn off the cob. Dice onion and mince garlic.
  2. Place squash and celery in a large pot. Pour in can of vegetable broth and 2¾ cups water. Bring to a boil and cook for 10 minutes. Add corn and cook for another 3-5 minutes or until veggies are just tender. Add both cans of potatoes with the water from the cans into the pot.
  3. While vegetables are cooking make your cream base** by melting butter on medium high heat in a medium sized saucepan. Once butter is melted, add onion. Stir and cook for 3-5 minutes or until onion becomes slightly tender. Add garlic and cook 30 seconds more. Stir the white rice flour and potato starch into the melted butter to make a thick paste. Slowly pour in milk and half and half while stirring with a whisk. Continue stirring and heating until mixture becomes smooth and thick, about the thickness of pudding.
  4. Pour the cream base into the vegetable mixture. Stir until thoroughly mixed. Add parsley, salt, ground mustard, basil, allspice, cayenne pepper, pepper, and sugar. Stir to combine. Bring heat level to medium and add shredded cheese. Stir until completely melted through. Season to taste.
Notes
*I buy the prepackaged diced butternut squash for convenience. I did have to cut the chunks a bit smaller though.
**You should begin making the cream base once you start boiling the squash and celery. If your cream is finished before the veggies are done cooking, just remove it from the heat or keep it on low heat until you are ready to pour it into the pot.

This soup can be made a day in advance for more pronounce flavor. Just reheat over stovetop, and you may add more milk or water to thin it out after reheating if needed.
Recipe by Breezy Bakes at https://www.breezybakes.com/butternut-squash-corn-chowder/