Oct 03, 2014

Delicata Corn Chowder

Have you seen these adorable squashes in the supermarket lately? They’re called delicata and they are only available for a short time (at least around these parts), in early Fall. Delicata is also known as the peanut squash, Bohemian squash, or sweet potato squash—probably because when roasted its flavor is very similar to a sweet potato. Yum. We grew some of our own delicata this year but didn’t get that many… unusual for squash. All of our others were growing like weeds. Maybe I planted them too close together. Or maybe they’re just not that prolific, which could explain why I don’t often see them at my grocery store.

Anyway, they ARE delicious. The flesh is bright yellow when cooked, and happens to match the color of yellow corn perfectly. So I thought I would use some as a creamy base for a corn chowder. It’s a match made in heaven! The squash adds a depth of nutty flavor to the natural sweetness of the corn, and creates a wonderful smoothness, too.

One of the things I love about delicata squash is that their skins are very thin and edible when cooked. They’re also WAY easier to cut open than a butternut. I love them simply roasted, topped with a drizzle of maple syrup. Last year I made an uber-yummy delicata squash butter with pumpkin spices. So buy more than you need for this recipe and experiment in your own kitchen!
Ingredients:

  • 2 cups roasted delicata squash (about 2 medium-sized squash)
  • 3 cups sweet, yellow corn niblets, divided (I used frozen)
  • 1 medium-sized, sweet onion, diced
  • 3 cups water
  • 1 cup red bell pepper, diced
  • ½ cup raw cashews
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • ½ tsp ground black pepper
  • ¼ tsp ground nutmeg
  • salt to taste (optional)

Directions:

  1. Slice the delicata squash in half, lengthwise, and scoop out the seeds (save the seeds to plant next year if you want!). Lay them, cut side up on a baking tray and roast at 400° F for about 30 minutes, until tender.
  2. When the squash is cool enough to handle, scrape out the flesh, leaving the skins behind.
  3. Place the squash with the onions, 2 cups of the corn and the water in a soup pot and simmer until the onions are tender (about 20 minutes). Let the mixture cool a bit.
  4. Place the cashews into a blender and blend with a small amount of the soup broth until smooth. Add the remainder of the soup and blend again until smooth. 
  5. Transfer back to the pot and add the remaining corn niblets, the red pepper and the herbs and spices.
  6. Simmer on low for another 30 minutes. This will allow the spices to permeate the soup. It will also thicken a bit from the added cashews.

Serves 4. Enjoy!

Healthy trails,

10 responses to “Delicata Corn Chowder”

  1. It looks so extravagantly rich and it's so easy…many thanks for the recipe! I have a litle round French peasant bread…I might need to hollow it out as a soup bowl for this yumful stuff. 🙂

  2. Helyn says:

    That bread bowl sounds like a totally yummy idea!

  3. Sheila Camuso says:

    Tried this today-so yummy! With definitely make again- thanks for the recipe!

  4. Helyn says:

    You're welcome, Sheila! Thanks for the feedback 🙂

  5. Judon says:

    Just came home from the Farmer's Market with 6 of these but didn't get any corn. It'so late in the season and the corn gets too starchy (fat kernels and tough.) So i'll try this without the corn because it looks so good.

  6. Helyn says:

    You can use frozen corn kernels for this soup.

  7. Jen says:

    made this tonight and it was really good! I added 2 small potatoes cut into cubes and some oyster mushrooms to give it a clam chowder taste. I didn't know when to add the mushrooms and the 30 minute simmer was too long for them. Oh well. It was delicious and my meat-eating husband liked it too.

  8. Helyn says:

    Fantastic, Jen! Thanks for sharing 🙂

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