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Winter Squash Corn Chowder

Winter squash corn chowder is a healthful and heartwarming family meal. It’s creamy and lightly sweet, so it’s perfect for cold winter days! With kabocha squash, sweet potatoes, garbanzo beans, carrots, and corn – you’re packing in the vitamins and minerals!
Course Soup
Cuisine American
Keyword Corn Chowder, gluten-free, vegetarian, winter squash
Prep Time 25 minutes
Cook Time 50 minutes
Servings 6 servings
Calories 325kcal


  • 1 medium onion
  • 3 medium carrot
  • 1 medium sweet potato
  • 3 pound kabocha squash
  • 1 tablespoon oil, vegetable
  • 4 cup chicken broth, low-sodium
  • 4 ounce cream cheese
  • 1 can drained chickpeas (garbanzo beans), canned
  • 2 cup corn, frozen
  • 1 teaspoon salt


  • Dice onion very small. Chop carrots and sweet potatoes into bite-sized pieces. Peel and chop squash into bite sized pieces. It may be helpful to soften squash first by heating in the oven or microwave (poke with fork and place in a safe dish for 8 minutes in the microwave or at 400* F for 20 minutes in the oven).
  • Heat large pot on medium-high heat, pour in oil, saute onions for 5 minutes. Add carrots, potatoes, squash, and broth. Bring to a boil and then reduce heat to medium-low to simmer for 15 minutes. Cover if you want a thin soup or leave uncovered for a thicker consistency.
  • Add cream cheese, beans, corn, and salt (to taste). Increase heat to high and boil for 5-10 minutes, until vegetables are tender.


Calories: 325kcal | Carbohydrates: 57g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 745mg | Fiber: 10g | Sugar: 10g