"It was a weekend of celebrating summer with friends & hanging out by the pool & I had loads of leftover fresh corn. I'm usually a stickler for buying seasonal produce but the hubs came back from the market with a huge butternut squash so I threw it into this corn chowder. The recipe is inspired by the lovely Nancy @urbankitchenapothecary - ever since she made her smoky coconut sweet corn chowder last summer, I have been wanting to make it too. You take cooked corn cobs and make a quick 30 minute broth which is an absolute game changer. Along w/ the squash, I added carrots & thyme w/ smoked paprika. A little coconut milk & apple cider vinegar at the end for brightness. I puréed about a cup of the soup at the end to thicken it a bit. Garnished w/ fresh parsley & Aleppo pepper. Summer soup is done!"
Butternut Squash Corn Chowder
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Prep time 5mins
Cook time 50mins
Recipe Card
ingredients
- 2 ears corn
- 1 butternut squash, cubed
- 2 carrots
- 2 sprigs thyme
- 1 teaspoon smoked paprika
- 2 cups coconut milk
- 2 tablespoons apple cider vinegar
- To Taste Salt and black pepper
- Parsley, for garnish
- Aleppo pepper, for garnish
Method
Step 1
Cover the corn in 6 cups water. Bring to a simmer and cook for 30 minutes. Strain and cut kernels off cobs, discarding cobs. Add butternut squash, carrots, thyme and paprika to the corn broth. Simmer until squash is tender, about 20 minutes.
Step 2
Add coconut milk and apple cider vinegar. Return corn kernels to the pot. Warm through to serve. Garnish with parsley and Aleppo pepper.