Yields 6 Servings
3 lb. squash, peeled, halved lengthwise
6 cup (or more) stock
2 cup coconut milk
1 t sea salt
1/4 cup olive oil
3 T apple cider vinegar
1 chopped onion
2 potatoes, chopped
3 ears of corn
1 T chopped garlic
1/2 t cardamom
1/4 t ground cloves
Preheat oven to 400 degrees. Using spoon, scrape out seeds from squash; reserve squash seeds*.
Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add onions, 11/3c grilled corn, garlic, cardamom, cayenne and cloves.
Saute until onions are tender, about 8 minutes. Add squash and 2 cups coconut milk. Bring to a boil. Reduce heat; simmer 30 minutes.
Working in batches, puree 1/2 of the chowder in a processor until smooth.
Return all of the chowder to the same pot. Bring to a boil; reduce heat. Add potato and remaining 2/3 cup corn kernels; simmer until potato is cooked through, thinning chowder with more water if necessary, about 10 minutes. Add apple cider vinegar. Season with salt and pepper, to taste.
Adapted from Bon Appetit, 1997.
*Combine 1c water, squash seeds and 1T salt in small saucepan. Bring to a boil. Strain the seeds and rinse under cold water to remove any squash pieces from seeds. Pat the seeds dry with a paper towel. Toss the seeds with 1/2t oil in small bowl. Sprinkle with salt and transfer to a baking sheet.
Place squash on a baking sheet. Roast until tender and lightly browned, turning once, about 30 minutes. Cut squash into 3/4” pieces.