Autumn Squash Corn Chowder

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This Autumn Squash Corn Chowder recipe is packed full of fresh flavor and is a perfect fall family dinner recipe to get the kids in the kitchen cooking.

I love to get my daughter in the kitchen cooking. She’s a pretty good cook and has been helping me since she was old enough to safely cook on the stove. She loves to try new recipes and I knew she would love this easy Squash Corn Chowder recipe.

Hanging out with my daughter cooking is a good time for us to talk. I love to share some quirky stories from my childhood about the unusual foods I ate as a kid.

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Well, only some of my childhood meals were unusual. What I really like to do is gross her out telling her about how I grew up eating the food my German grandmother cooked like neck bones and sauerkraut and Oxtail soup.

My daughter and her siblings would never eat either of those meals and I get such a kick because the thought that her mother did and enjoyed it really grosses her out.

This Squash and Corn Chowder recipe is easy enough that younger kids can help make as long as an adult does the chopping.

The recipe uses fresh chopped butternut squash, leeks, celery and corn kernels. Chicken stock adds a rich flavor base.

The addition of Knorr Rice Sides chicken flavor along with the un-blended vegetables makes this hearty fall soup recipe perfect for a weeknight family meal.

The creamy base comes from blending part of the soup base until smooth and mixing it in with the remaining vegetables and Rice Sides making this creamy soup a lighter version without adding any cream.

Ingredients

• 4  slices bacon
• 1/2 cup leek, finely chopped, white parts only
• 10 ounces (about 2 cups) peeled butternut squash, finely chopped
• 2 stalks celery, finely chopped
• 2 cups fresh corn or thawed, frozen corn
• 8 cups water
• 1 tub Knorr® Homestyle Stock – Reduced Sodium Chicken
• 1 package Knorr® Rice Sides™ – Chicken flavor

Directions

1. Cook bacon in large saucepot until crisp, about 5 minutes.
2. Remove bacon from saucepot, reserving the dripping in the pot and drain the bacon on paper towels.
3. Once the bacon is cool finely chop and set aside.
   Cook the leek, squash, celery and corn in reserved bacon drippings over medium heat, stirring occasionally, until vegetables are tender, about 5-10 minutes.
4. Add water to the saucepot and bring to boil then reduce heat to medium low and cook 10 minutes or until the squash is tender.
5. Remove 2 cups of broth and vegetables and set aside to cool.
   Stir in Knorr® Homestyle Stock – Reduced Sodium Chicken and Knorr® Rice Sides™ – Chicken flavor.
6. Cover and cook 7 minutes or until rice is tender.
7. Meanwhile, process reserved 2 cups broth and vegetables in a blender until smooth; stir into saucepot and cook until heated through.
8. Garnish with reserved bacon.

Related Recipes You Might Enjoy

• Crock Pot Chicken Corn Chowder
• Freezer Meal Crock Pot Chicken Corn Chowder
• Grilled Corn on the Cob
• How to Freeze Squash
• Freezer Meal Summer Squash Soup

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