Southwestern Winter Squash Chowder

(from The Compleat Squash-Goldman)

 

2 T. olive oil

1 tsp. red pepper flakes (optional)

2 T. unsalted butter

8 c. chicken or vegetable broth

3 c. coarsely chopped onions

3 c. squash, peeled, seeded, med. dice

1 large, red bell pepper, finely chopped

2 c. peeled potatoes,  medium dice

1 large green bell pepper, finely chop’d

3 c. fresh or frozen corn kernels

2 T. jalapeno pepper, seeded, minced

1 ˝ c. half and half

˝ c flour

2 ˝ c. grated cheddar cheese

1 tsp. kosher salt

˝ c. coriander, chopped for garnish

Croutons

 

 

Heat the oil and butter in a large, heavy-bottomed stockpot over medium high heat.  Add the onions and peppers and sauté until the onions are transparent, about 5 minutes. 

 

Add the flour, salt, and red pepper flakes and stir until blended.  Stir in the broth, squash, and potatoes.  Bring to a boil and then reduce the heat to low and simmer, covered, until the potatoes and squash are tender, about 20 minutes. 

 

Add the corn, half and half, and cheddar cheese to the chowder and stir them in; cook for a few minutes until the cheese has melted.  Adjust the seasoning to taste, garnish, and serve with croutons.