Chowder for all! Except one.

16 Jan

dinner Dinner2

Around here, we have two dinner-times. One for the kids at 5 and the adults eat around 6:30. We do this because bedtime comes pretty early. Last night I made curried butternut squash & corn chowder, mmm. Thomas had pesto pasta. He tried the chowder, but by the look on his face and the fact that he loudly spit it out, apparently curry isn’t his thing yet. Personally I don’t get it, but I won’t hold it against him…look at how sweet he is! For Lila on the other hand, a little crusty bread and chowdah is right up her alley. She’s already quite the foodie for a three year old.

Curried Butternut Squash & Corn Chowder
Adapted from “Everyday Food” & “Ezra Pound Cake

•2 tablespoons vegetable oil
•1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
-I often buy Trader Joe’s pre-cut.
•1 medium onion, chopped
•1 1/4 cups frozen corn
•1 1/2+ teaspoons curry powder
•Kosher salt and ground pepper
•3 1/2 cups vegetable broth
•1/2 cup heavy cream
•Garnish with fresh parm and don’t forget the crusty bread!

  1. In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until the onion is soft, about 10 minutes.
  2. Add the corn and curry powder. Cook until you can really smell the curry, about 2 minutes. Season with salt and pepper.
  3. Add the broth, and simmer until the squash is tender, about 20 minutes.
  4. Using an immersion blender, food processor, or countertop blender, blend until smooth. Return to pot, and turn the heat down to medium-low.
  5. Stir in the cream & be careful not to let it boil.

Dinner4  Dinner3


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