Summer Squash and Corn Chowder Menu

 

Serves 4

Summer Squash and Corn Chowder
Servings

* Preheat oven to 425º. Arrange 12 thin baguette slices on a baking sheet; bake at 425º for 6 minutes or until toasted. Rub toasts with cut sides of a halved garlic clove. Combine 1/2 cup finely chopped tomato, 2 teaspoons chopped fresh basil, 1 1/2 teaspoons extra-virgin olive oil, 1 teaspoon balsamic vinegar, and 1/8 teaspoon salt; top toasts evenly with tomato mixture.

Cooking Light, August 2010
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