lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, November 8, 2013

Butternut Squash and Corn Chowder

Butternut Squash and Corn Chowder
I adore soup. Even though fall thus far in Houston has meant highs in the 80s with out of control humidity, I am still in an autumnal mood. Miss F is usually a huge soup fan as well, but this one wasn't to her tastes. She usually loves butternut squash, so I am not sure the issue was, so I will blame it on the go-to excuse for this week: time change. I think as it gets dark so early now, Miss F thinks it is her bed time much earlier than it actually is. Which makes her grumpy and tired, not such a great dining companion. I adore this soup, it is easy to prepare and so delicious. Hopefully we will get into a good routine with the time change soon, I am tired of waking up at the crack of dawn and dealing with a miserable kid at dinner. Why is there a need to set the clocks back?  I think the state of Arizona has it right.  This recipe is adapted from Martha Stewart.
Butternut Squash and Corn Chowder

2 tablespoons vegetable oil
1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
1 medium onion, chopped
1 bag (10 ounces) frozen corn
1 teaspoon cumin
Coarse salt and ground pepper
4 cups chicken broth
½ cup heavy cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and cumin; cook until fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Alternately, use an immersion blender to puree half of the soup. Return to pot and stir in cream; heat through over medium-low.

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