Dinner

Butternut Corn Chowder is for Dinner.

Butternut Corn Chowder takes several minutes to prepare.

Butternut Corn Chowder takes several minutes to cook.

Butternut Corn Chowder makes 14 servings.

The ingredients for Butternut Corn Chowder are:

5 slices Bacon, cut into lardons
1 large yellow Onion, chopped
1/2 c carrots, chopped
1 Poblano Pepper, chopped
3 c Butternut Squash, cut into small cubes
4 ears Corn, cut off cob
6 c Chicken Stock
1 c Fat Free Half and Half
Add to taste:
Red Pepper Flakes
Salt
Pepper
Garlic Salt
Cumin

Here is how you make Butternut Corn Chowder:

Cook the bacon on medium heat until crispy. Remove the bacon from pan and reserve for topping. If necessary, discard all but a few tablespoons of bacon fat. Saute the onion, carrots and poblano until soft. Season to taste. Add the squash and cook for about 5 minutes. Add the chicken stock and the corn cobs. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes. Add the corn and simmer for another 10 minutes. Stir in the half and half and heat thru. Check the seasonings and serve with the reserved bacon lardons.You can also top with a little grated cheese and sour cream.Serving Size: Makes about 14 1-cup servings.Number of Servings: 14Recipe submitted by SparkPeople user BELLARL.

The nutritional information for Butternut Corn Chowder is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 125.2

• Total Fat: 3.1 g
• Cholesterol: 5.9 mg
• Sodium: 220.3 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 3.0 g
• Protein: 5.8 g