Today’s recipe for Fall Harvest Vegetarian Corn and Butternut Chowder was developed as our submission to the Very Vegetarian Recipe Challenge sponsored by OXO and Plated – and we’re so excited to share this fantastic chowder with everyone today!
OXO, known for their innovative kitchen tools and other consumer products that make everyday living easier (we love their products!), and Plated, a company that delivers pre-portioned, ready-to-cook meals (recipe included) to your door, co-sponsored this recipe challenge as part of Plated’s vegetarian menu launch. Four recipes submitted as part of this challenge will be featured in Plated’s menu offerings during the month of November – so we’re hoping to be chosen for bragging rights! (Update: We were selected as one of the winners of this recipe contest! Our recipe was available for order from Plated during the week of November 11th, 2013.)
My husband Jack loves the chance to be creative in the kitchen so this recipe challenge was right up his alley! The recipe requirements were:
- create a complete vegetarian meal (including vegetables, starch or grain, and protein – dairy and cheese allowed) that serves 2 people
- 12 ingredients or less, using seasonal ingredients
- start-to-finish prep in under 30 minutes
- 5 or fewer steps
- use at least 3 OXO Good Grips products (which OXO graciously provided to us for free) – we used the OXO Good Grips Corn Peeler, OXO Good Grips 2-Piece Fruit Scoop Set, and the OXO Good Grips Hand-Held Mandoline Slicer in our recipe
Our Fall Harvest Vegetarian Corn and Butternut Chowder is simple enough for anyone to make (and made even easier with some great OXO kitchen tools!), is quick to prepare, and every ingredient packs a ton of flavor into this satisfying and filling meal!
Fresh corn kernels, thinly sliced butternut squash, and onions are first sautéed in butter. Then they are cooked along with diced white potatoes in a wonderful broth made from vegetable stock, fresh sage, white beans and seasoned salt until tender. Just before serving, some cream is added to the broth – making this a creamy and satisfying chowder that is chock full of delicious vegetables and flavor! Served with crusty Ciabatta bread – this Fall Harvest Vegetarian Corn and Butternut Chowder is low-cost, easy to prepare, super delicious, and guaranteed to win over both vegetarians and non-vegetarians alike!
Disclaimer: We received this awesome selection of OXO kitchen tools for recipe development. All opinions are 100% ours.
Fall Harvest Vegetarian Corn and Butternut Chowder
Note: Feel free to use whole milk instead of cream to cut out some of the calories in this chowder, however the end result will be slightly thinner.
- Prep Time: 12 mins
- Cook Time: 18 mins
- Total Time: 30 minutes
- Yield: 2 servings
- 2 ears of sweet fresh corn, husked
- Small butternut squash (to make 8 ounces sliced)
- 1 small onion (to make about ¼ cup diced)
- 2 small peeled potatoes (to make about 8 ounces diced)
- ½ stick (4 tablespoons) butter, plus extra for the sliced Ciabatta bread if desired
- 1 tablespoon flour
- 3 cups vegetable stock
- 1 teaspoon chopped fresh sage (or ½ teaspoon dried if fresh isn’t available)
- ¼ cup canned white beans, drained and rinsed
- 1 teaspoon seasoned salt (such as Lawry’s)
- 1 cup heavy cream
- Ciabatta bread to serve with chowder
- Place husked ear of corn over a bundt pan to hold in place and catch kernels, and using the OXO Good Grips Corn Peeler, remove kernels from both ears and set aside. Peel the butternut squash and cut in half lengthwise. Remove squash seeds with the OXO Good Grips Fruit Scoop.
- Cut one half of the squash into four strips lengthwise and with the OXO Good Grips Hand-Held Mandoline Slicer, slice each strip into ¼ inch pieces using the safety guard as you get close to the blade. Set aside 8 ounces (any extra may be frozen for another recipe). Dice onion and set aside. Dice potato and hold in a small bowl of cold water to prevent browning and set aside.
- In a medium nonstick pot over medium high heat, melt butter and add squash, corn and onions. Sauté for four minutes, then add flour. Stir and cook one minute. Drain the potatoes, then add them into the pot along with stock, sage, white beans, and seasoned salt. Increase heat to high.
- Once the mixture comes to a boil, lower to a medium but brisk boil and cook uncovered stirring occasionally for 10-12 minutes or until potatoes are tender.
- Remove pot from the heat and add cream. Stir to combine and serve with toasted Ciabatta bread spread with a little butter.
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