Fall Harvest Vegetarian Corn and Butternut Chowder

Name: Fall Harvest Vegetarian Corn and Butternut Chowder
Yield: 2
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

Fall Harvest Vegetarian Corn and Butternut Chowder was pinched from <a href="http://www.afamilyfeast.com/fall-harvest-vegetarian-corn-butternut-chowder/" target="_blank">www.afamilyfeast.com.</a>

"Note: Feel free to use whole milk instead of cream to cut out some of the calories in this chowder, however the end result will be slightly thinner...."

INGREDIENTS

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2 ears of sweet fresh corn, husked

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Small butternut squash (to make 8 ounces sliced)

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1 small onion (to make about ¼ cup diced)

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2 small peeled potatoes (to make about 8 ounces diced)

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½ stick (4 tablespoons) butter, plus extra for the sliced Ciabatta bread if desired

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1 tablespoon flour

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3 cups vegetable stock

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1 teaspoon chopped fresh sage (or ½ teaspoon dried if fresh isn’t available)

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¼ cup canned white beans, drained and rinsed

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1 teaspoon seasoned salt (such as Lawry’s)

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1 cup heavy cream

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Ciabatta bread to serve with chowder

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