Terri's butternut squash corn chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbls olive oil1/2 large onion, chopped24 ounces chicken broth (homemade is best!)1 cup frozen corn1 cup frozen peas2 cups of butternut squash, peeled and cubed
Heat olive oil in a large saucepan.
Add onion and saute until the onion starts to turn clear.
Add chicken broth, corn, peas and squash
Bring to a boil, cover and simmer approximately 30 minutes, or until the squash is tender. Do not overcook or the squash will get very mushy.
Number of Servings: 4
Recipe submitted by SparkPeople user MAMATERRI58.
Add onion and saute until the onion starts to turn clear.
Add chicken broth, corn, peas and squash
Bring to a boil, cover and simmer approximately 30 minutes, or until the squash is tender. Do not overcook or the squash will get very mushy.
Number of Servings: 4
Recipe submitted by SparkPeople user MAMATERRI58.
Nutritional Info Amount Per Serving
- Calories: 153.4
- Total Fat: 4.3 g
- Cholesterol: 3.8 mg
- Sodium: 768.0 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 6.0 g
- Protein: 5.1 g
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