This chock-full-o-veggies chowder recipe from Dave Lieberman, chef and author of The 10 Things You Need To Eat, is perfect for a quick and cozy dinner party starter or as lunch leftovers. And it's just in time for National Nutrition Month.
“Just because you’re cooking doesn’t mean you have to slave in the kitchen,” says Lieberman. “There are simple things you can do to create delicious, memorable meals that don’t require a lot of time or money.” He is campaign spokesperson for Del Monte Value without Sacrifice campaign.
He recommends stocking up on canned staples to supplement fresh and frozen foods.
Chipotle Corn Chowder
3 tablespoons unsalted butter or vegetable oil
Flesh from a 3-to-4 pound pumpkin or butternut squash, cut into 1-inch cubes
1 large onion, diced
3 tablespoons all-purpose flour
1 quart reduced-sodium College Inn® Chicken Broth
1 can Del Monte® 50% Less Salt Whole Kernel Corn, drained
2 chipotle peppers, roughly chopped
1/2 cup heavy cream
5 thyme sprigs
salt to taste
black pepper, freshly ground, to taste
1 small bunch cilantro, stems removed and leaves roughly chopped
1. Heat the butter or oil in a large pot over medium heat. Add the pumpkin and/or squash and onion and cook 5 minutes.
2. Add the flour and stir into the onion and pumpkin. Gradually add the chicken stock, stirring all the while. Add the corn, chipotle peppers, cream, and thyme and bring to a simmer.
3. Reduce the heat to low and simmer about 20 minutes, or until the pumpkin/squash is fork tender but not falling apart.
4. Remove from the heat and season to taste with salt and pepper. Stir in most of the cilantro leaves, reserving some for garnish.
5. Ladle the soup into serving bowls and garnish with the remaining cilantro leaves.
Cooking Time: 20 Minutes