Butternut Squash Chowder - cooking recipe

Ingredients

2 (14 ounce) packages frozen butternut squash, thawed
3 cups milk
2 1/2 tablespoons cornstarch
1 (14 3/4 ounce) can creamed corn
1/2 cup frozen peas, thawed
1 tablespoon chicken bouillon granule
1/8 teaspoon cayenne pepper
2 tablespoons butter
2 tablespoons chopped chives or 2 tablespoons green onions

Preparation

In a small bowl,combine cornstarch and milk until smooth.
In a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens.
Add corn, peas, bullion, cayenne and butter.
Cook on medium heat until soup simmers, then reduce to low and cook 5 minutes.
Stir in chives and serve.