Recipe: Butternut Squash & Potato Corn Chowder

This is a simple to make rich soup, reheats in the microwave well and freezes.

Ingredients in italics we’ve grown ourselves (maybe from the freezer).


  • Butter & Oil
  • 3 Onions finely chopped
  •  750g Potatoes cut onto small chunks
  • 750g Butternut Squash
  • 600g Sweetcorn blitzed to make creamed corn
  • 600ml Chicken Stock


  • Worcestershire sauce to taste
  • Creme Fraiche

Butternut Corn Chowder


In a saucepan, melt the butter and add the oil. Fry the onion over a low heat until soft (we found it best to put the lid on the pan so that it steamed a bit). Add the butternut squash, potato and stock, then bring it to the boil and cook until the vegetables are just tender (10-15 minutes).

Add the sweetcorn, season to taste and heat through for another 5-10 minutes. Then (if you want) mash slightly with a potato masher to break up the texture a bit, leave lumps, you don’t want it smooth.

Serve in bowls and add a little worcestershire sauce and/or creme fraiche if you like.