Squash & Corn Chowder

Do you know how many types of 

winter squash there are?

So many!

Some of them are... 

• Acorn 
• Ambercup 
• Banana 
• Butternut
• Fairytale pumpkin 
• Gold nugget 
• Spaghetti 
• Sweet Dumpling 
• And many more…!

When choosing your winter squash look for...

• Hard, tough skin 
• Firm and well-shaped
• Heavy for its size

How to store your winter squash...

• Cool storage room, 50-55° up to 6 months
• Room temperature, up to 2-3 months  
• Optimally, store in single layer   

Load your cold storage full of winter squash this growing season and when the snow rolls in,

you can use it to whip a batch of our delicious squash and corn chowder!

Squash and Corn Chowder

Ingredients:

2 Tbsp. olive oil

1 cup onion, chopped

1 med. butternut squash,  peeled & cubed 1"

2 med. red potatoes, scrubbed and diced

Vegetable broth

2 bay leaves

1/2 tsp. thyme

1/2 tsp. summer savory (optional)

2 cups corn (frozen or fresh)

1 cup skim milk
Salt and pepper to taste

Directions:

1. In a large stock pot, saute onion in oil for 5 minutes; add potatoes and squash.
2. Add stock or water to barely cover vegetables and bring to a boil. Add seasonings, reduce heat, cover and simmer until tender about 20-25 minutes.
3. Remove 1/2 of the soup and puree until smooth in blender.
4. Add corn, heat through.
5. Add milk, salt and pepper, heat gently.
6. Add water or milk to adjust consistency and remove bay leaves.