chili corn and squash chowder

lunch was always leftovers
the art of cooking for two
is lost on me and you

Elizabeth gave me this recipe when I was visiting her in Vancouver. I think that she got it from the supermarket. It looks like one of those supermarket recipes. In fact, a little google searching and here it is from Save On Foods. I love bacon (!) and cilantro (!) and butternut squash (!) so I thought that I would try it:

ingredients:
1 tbs vegetable oil
1 large onion, roughly chopped
3 garlic cloves, minced

1 jalapeño pepper, seeded and minced
1 anaheim pepper, seeded and minced
1 habanero pepper, seeded and minced

4 cups corn niblets
2 large carrots, cut into coins

2 cups chicken broth
4 tsp chili powder
1/2 tsp coarse black pepper
1 red bell pepper, chopped
1 yellow bell pepper, chopped

5 slices lean bacon, fried to crisp and chopped

1 large butternut squash, peeled and chopped

1 cup light cream
6 tbs fresh cilantro, chopped


instructions:
1. heat oil
2. add onion, garlic, jalapeño, anaheim and habanero peppers, stir 1 min

3. add corn, carrots, chicken broth, chili powder, pepper, stir
4. simmer 15 mintues (until carrots almost tender) with lid tilted

5. add bell peppers and bacon
6. simmer 3 minutes

7. add squash and cream
8. simmer 15 mintues (until squash tender)

9. add cilantro

10. eat!

I wish that I could somehow upload the lovely smell coming from my kitchen!