Saturday, February 10, 2007

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:

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

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!


aruni said...

just the thought of it makes me drool!

you should come over for dinner again sometime soon...otherwise we'll be past soup season!

hilary said...

you said it smelled good, but how did it TASTE???? everything about it sounds good to me, except the cilantro!!! i like the step by step pics!