Squash Chowder

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Southwestern Winter Squash Chowder - RecipeAdapted from The Compleat Squash, by Amy Goldman (Artisan, 2004). Simple SolutionThis thick and hearty chowder was made for family evenings around the fire: intensely flavored, creamy, and comforting, with a cheery bright orange color that signals the presence of cancer-fighting anti-oxidants, and enough zesty Southwestern spice to warm up even the coldest nights. Filled with winter squash, corn, peppers, and potatoes, this bountiful, beautiful recipe from heirloom-squash expert Amy Goldman is a real winter treat. She also includes instructions for an even lower-calorie version! INGREDIENTS 2 tablespoons olive oil2 tablespoons unsalted butter3 cups coarsely chopped onions1 large red bell pepper, finely chopped1 large green pepper, finely chopped2 tablespoons seeded and minced jalapeno pepper1/2 cup all-purpose flour1 teaspoon kosher salt1 teaspoon red pepper flakes (optional)8 cups vegetable broth3 cups peeled, seeded, and diced winter squash, cut into medium dice2 cups peeled and diced potatoes, cut into medium dice3 cups frozen corn kernels1 1/2 cups half-and-half2 1/2 cups grated cheddar cheese1/2 cup fresh coriander, for garnishcroutons 1. Heat oil and butter in a large, heavy-bottomed stockpot over medium high heat. Add onions and peppers and saute until onions are transparent, about 5 minutes. 2. Add flour, salt, and red pepper flakes and stir until blended. Stir in the broth, squash, and potatoes. Bring to a boil, then reduce heat to low and simmer, covered, until potato and squash are tender, about 20 minutes. 3. Add corn, half-and-half, and cheddar cheese and stir them in; cook for a few minutes until cheese has melted. Adjust seasonings to taste, garnish with fresh cilantro, and serve with croutons. Serves 8.Helpful HintsTo reduce the calories in this chowder, use milk instead of half-and-half and omit the cheese

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