Butternut Squash Chowder

1. 1

   In a small bowl,combine cornstarch and milk until smooth.

2. 2

   In a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens.

3. 3

   Add corn, peas, bullion, cayenne and butter.

4. 4

   Cook on medium heat until soup simmers, then reduce to low and cook 5 minutes.

5. 5

   Stir in chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.