Pork, Bean and Butternut Squash Chowder

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What's the quality betwixt a chunky crockery and a chowder? You beryllium the judge. This 1 is simply a premix of cubed pork tenderloin, achromatic beans, squash and potatoes, seasoned with chili pulverization and finished with cilantro and a tiny dollop of sour cream.

If you crave a smoky flavor, usage a dusky chili pulverization oregon Spanish smoked paprika (pimenton).

This tin easy service arsenic the main people of a airy supper if you summation the information sizes. Garnish with strips of baked tortillas, if desired.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

1 oregon 2 tablespoons olive oil
12 ounces pork tenderloin, trimmed of disposable fat, past chopped into 1/4- to 1/2-inch cubes
1 tiny onion, finely diced (3/4 cup)
Salt
1 tablespoonful mild chili powder, oregon to sensation (see headnote)
1 tablespoonful double-concentrated herb paste oregon 2 tablespoons regular herb paste
4 cups homemade oregon no-salt-added chickenhearted broth
2 cups water, oregon much arsenic needed
8 ounces peeled, seeded butternut squash, chopped into 1/2-inch cubes
1 1/2 cups cooked, no-salt-added Great Northern beans (from 1 15-ounce can)
8 ounces all-purpose potatoes, peeled, past chopped into 1/2-inch cubes
2 tablespoons finely chopped cilantro leaves
3 tablespoons regular oregon low-fat sour cream, for garnish

Nutritional Facts

Per 1-cup serving

Calories
170
Fat
5 g
Saturated Fat
1 g
Carbohydrates
19 g
Sodium
150 mg
Cholesterol
40 mg
Protein
14 g
Fiber
4 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published January 10, 2012

Updated March 14, 2026