CORN and POTATO CHOWDER with BUTTERNUT SQUASH and HAM

28 Feb
I made this tonight and it is really rather good. Very filling. One thing I learned though: butternut squash is a PAIN to prepare. I still have half of it in my fridge and I am afraid to think about peeling and cutting it…
CORN and POTATO CHOWDER with BUTTERNUT SQUASH and HAM
1 cup diced onion
1 tablespoon butter
2 cups of fresh or frozen corn (thawed)
1 cup diced ham
2 cups diced potatoes (I used red skinned)
2 cups butternut squash, peeled and diced
1/4 cup diced red bell pepper
1 T. corn starch or 2 T. flour
2 cans low fat, low sodium chicken broth
3/4 cup half and half
salt and pepper to taste
pinch of cayenne pepper
Prepare all the vegetables before starting the chowder. Heat the butter in a soup pot. When butter is melted, add the onion to the pan and cook until soft. Add the corn and ham and stir and let corn roast a minute. Mix the chicken broth, the cornstarch and flour and add to the pan. Bring to a boil; stir in the diced potatoes,red pepper and squash. Cover pan with a lid and reduce heat. Simmer for 15 minutes, or until the potatoes and squash are tender. Pour in the half and half and heat through, but do not boil. Remove chowder from the heat. Adjust the seasonings.
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