It was the afternoon before Thanksgiving, and all through the house, not a creature was stirring, and I needed to figure out what the hell I was going to make for the people who were going to be showing up at my house tomorrow. I wasn’t too stressed about it, since there were only going to be six of us and we were doing a potluck, but I needed to get my act together.
I had half a butternut squash left over from a mildly successful couscous recipe, so one of the things I wanted to make was butternut squash soup. Easy enough, right? Well, I cut into the squash and quickly realized that it had gone bad, so that was out. I still wanted to make soup though, so it came down to what I had in the house already (and those things did not include any sort of cream, which hobbled me substantially).
Luckily, I came across a corn potato chowder recipe on my Big Oven iPhone app. I had some frozen corn in my fridge, onion and potato, so I was pretty much good to go. Best of all, it’s a low-fat recipe, so it called for 1%milk instead of heavy cream.
I modified the recipe slightly from what is shown– I omitted the peppers and added garlic powder instead. I would also recommend reserving some vegetable broth if you decide to add the potatoes so you can control the consistency a little bit more.
What we ended up with was a creamy, hearty mild soup that even my two-year-old ate. It was the perfect Thanksgiving appetizer and held us over quite well until the main event of gluttony began.
Clacked by Kona Gallagher 
on Nov 27, 2010 @ 12:25 EST5EDT
I tried this recipe last week and we loved it! I used fire-roasted chiles, which are very mild, and doubled them, and added one huge potato as well.
We used coconut milk for the milk (go Vegans!) and we did need extra broth because we added the potato.
Kona, you must have left out the onions too!
*POST AUTHOR*
Ha. No, I just pureed them all to hell in the food processor. Onions are a texture thing for me, not taste. It was onion juice by the time I was done with it, but it worked out well!