On tonight’s menu is one of Andy’s Favorite Soups – Winter Squash Chowder! I use whatever squash I have on hand. Andy just harvested our Seminole Pumpkins so that will be what I will use tonight. Winter Squash Chowder 2 TBSP Olive Oil 2 TBSP Unsalted Butter 3 cups chopped Onions 2 Large Bell Peppers 2 TBSP Seeded and Minced Jalapeno Pepper 1/2 cup All Purpose Flour 1 TSP Salt 1 TSP Red Pepper  Flakes (this is optional depending on how spicy you like your food – I use Cayenne Pepper chopped up really fine) 8 cups Chicken or Veggie Broth 3 cups Peeled, Seeded and Medium Diced Squash 2 cups Peeled and Medium Diced Potatoes 3 cups Corn - Preferably Fresh or Frozen 1 1/2 cups Half-n-Half 2 1/2 cups Grated Cheddar Cheese Heat oil and butter in a large stockpot over medium heat. Add the onions and peppers and saute until the onions are transparent – … Read entire article »