Butternut Squash Chowder

Name: Butternut Squash Chowder
Ingredients: 2 (14 ounce) packages frozen butternut squash, thawed; 3 cups milk; 2 1/2 tablespoons cornstarch; 1 (14 3/4 ounce) can creamed corn; 1/2 cup frozen peas, thawed; 1 tablespoon chicken bouillon granule; 1/8 teaspoon cayenne pepper; 2 tablespoons butter; 2 tablespoons chopped chives or 2 tablespoons green onions

9 ingredients

5 steps

Ingredients

2 (14 ounce) packages frozen butternut squash, thawed
3 cups milk
2 1/2 tablespoons cornstarch
1 (14 3/4 ounce) can creamed corn
1/2 cup frozen peas, thawed
1 tablespoon chicken bouillon granule
1/8 teaspoon cayenne pepper
2 tablespoons butter
2 tablespoons chopped chives or 2 tablespoons green onions

Directions

1

In a small bowl,combine cornstarch and milk until smooth.
2

In a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens.
3

Add corn, peas, bullion, cayenne and butter.
4

Cook on medium heat until soup simmers, then reduce to low and cook 5 minutes.
5

Stir in chives and serve.