Butternut Squash Chipotle Corn Chowder

WARNING, this shit is healthy. I know, who am I?  But the truth is, it doesn’t taste healthy. At all.  It tastes like bacon and chipotle peppers.


Did you know that by simply pureeing 1/3 of your soup base, you can make practically any soup creamy and thick? Yep. Let that sink in.  You don’t have to use flour and butter + heavy cream to make a soup thick.

Go ‘head. Talk amongst yourselves on this one.


Let me do you one further, if you eliminate the bacon on this one, its Vegan. Now it’s also insane to eliminate the bacon, I am just saying that you could if you were opposed to joy.

Bacon is the only reason in the world (besides macaroni and cheese) that I couldn’t be vegan. Also, butter. But mostly bacon.

So the next time you’re making a soup, try taking 1/3 of the mixture out after it’s fully cooked, throwing it in a blender, pureeing, and then adding it back to the soup.  I promise.  Works like a charm, every time.

Butternut Squash Chipotle Corn Chowder

By Whitney, January 15, 2013

Butternut Squash Chipotle Corn Chowder



Cook the bacon in a skillet over medium heat, drain on a paper towel when crisp.  Sauté onion in the bacon grease until translucent. Add squash, garlic, and chipotle peppers, and cook until soft,  about 20 minutes.  Add the stock and bring to  a simmer. Add corn, cook until thawed, and remove 1/3 of the mixture and puree in a blender.  Add puree back to the remaining soup, season with salt and pepper and serve with crumbled bacon and parsley. To make vegan, eliminate the bacon and use 1 tablespoon of olive oil in the pan as a replacement for the bacon fat.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

7 Responses to Butternut Squash Chipotle Corn Chowder

  1. Wait, so the butternut is raw? No roasting it first? Can I roast it? How is the remaining 2/3rds not chunky if you don’t puree it? You’re freakin’ me out…

  2. In the second step you say add the squash, broth, etc. and then in the third step you mention adding the stock… which step should it be added in? Alternatively, what are you referring to when you say broth as it is not a separate item listed in the ingredients. Thanks!

    • Hi Kira, I’ve edited so it should be clear now, but you cook the veggies for 20 minutes and then add the stock. Stock and broth are interchangeable terms! Good luck, I hope you like it!


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