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Autumn Squash Corn Chowder

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Fall Soup, Corn Chowder, Butternut Squash recipe
  • Cuisine: American


Get the kids in the kitchen cooking this fall with this easy Autumn Squash Corn Chowder recipe.



  • 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


  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.
  4. Cook the leek, squash, celery and corn in reserved bacon drippings over medium heat, stirring occasionally, until vegetables are tender, about 5-10 minutes.
  5. 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.
  6. Remove 2 cups of broth and vegetables and set aside to cool.
  7. Stir in Knorr® Homestyle Stock – Reduced Sodium Chicken and Knorr® Rice Sides™ – Chicken flavor.
  8. Cover and cook 7 minutes or until rice is tender.
  9. Meanwhile, process reserved 2 cups broth and vegetables in a blender until smooth; stir into saucepot and cook until heated through.
  10. Garnish with reserved bacon.


This recipe is from the Knorr website. You can find the original recipe here

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