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1
Preheat oven to 400F.
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2
Using spoon, scrape out seeds from squash; reserve squash seeds.
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3
Combine 1 1/2 cups water, squash seeds and 1 tablespoon salt in small saucepan.
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4
Bring to boil.
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5
Strain seeds; rinse under cold water to remove any squash pieces from seeds.
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6
Pat seeds dry with paper towel.
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7
Toss seeds with 1/2 teaspoon oil in small bowl.
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8
Sprinkle with salt.
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9
Transfer to baking sheet.
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10
Place squash on baking sheet.
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11
Brush with 1 tablespoon oil.
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12
Roast seeds until toasted, about 6 minutes.
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13
Roast squash until tender and lightly browned, turning once, about 45 minutes.
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14
Cut squash into 3/4-inch pieces.
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15
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
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16
Add onions, 1 1/3 cups corn, garlic, coriander, cardamom, cumin, cayenne and cloves; saute until onions are tender, about 8 minutes.
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17
Add squash and 6 cups water.
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18
Bring to boil.
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19
Reduce heat; simmer 30 minutes.
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20
Working in batches, puree chowder in processor until smooth.
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21
Return chowder to same pot.
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22
Bring to boil.
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23
Reduce heat.
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24
Add potato and remaining 2/3 cup corn kernels; simmer until potato is cooked through, thinning chowder with more water if necessary, about 12 minutes.
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25
Season with salt and pepper.
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26
Spoon chowder into bowls.
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27
Garnish with toasted squash seeds and serve.
