Corn And Squash Chowder Recipe

Cooking Instructions

1. 1

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and dehydrated jalapenos, cooking for another minute until fragrant.

2. 2

   Add the Vegetables

   Add the diced butternut squash and sweet corn to the pot. Stir to combine with the aromatics.

3. 3

   Simmer the Chowder

   Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and let it simmer for about 20 minutes, or until the butternut squash is tender.

4. 4

   Blend and Add Coconut Milk

   Using an immersion blender, blend the chowder until smooth. Alternatively, transfer to a blender in batches. Once blended, stir in the coconut milk and season with salt and black pepper to taste.

5. 5

   Serve and Garnish

   Ladle the chowder into bowls, garnish with fresh cilantro, and serve warm.