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Fall Harvest Vegetarian Corn and Butternut Chowder

Name: Fall Harvest Vegetarian Corn and Butternut Chowder
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: New England
Ingredients: 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

5 /5

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Fall Harvest Vegetarian Corn and Butternut Chowder - A quick, easy and super flavorful vegetarian chowder made with seasonal ingredients. WOW - this is delicious!

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.

#VERYVEGETARIAN

Martha

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

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