Summer Squash Chowder

recipe
Whole milk makes this chowder rich and creamy without the added fat of heavy cream. To puree the soup even faster, use an immersion blender. You can prepare the squash puree a day in advance; cover and refrigerate. To serve, combine the puree, milk, salt, and pepper in a Dutch oven; heat as directed.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 96
Caloriesfromfat 26 %
Fat 2.8 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 4.7 g
Carbohydrate 15.1 g
Fiber 1.6 g
Cholesterol 6.9 mg
Iron 0.7 mg
Sodium 497 mg
Calcium 93 mg

Ingredients

5 1/2 cups diced yellow squash (about 1 1/2 pounds)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped yellow or red bell pepper
1/2 cup chopped Vidalia or other sweet onion
1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
1 3/4 cups whole milk
3/4 teaspoon salt
1/8 teaspoon white pepper

Preparation

Combine squash, corn kernels, pepper, onion, and broth in a Dutch oven; bring to a boil. Cover; reduce heat, and simmer 20 minutes. Cool.

Place half of squash mixture in a blender; process until smooth. Pour pureed squash mixture into a large bowl. Repeat procedure with the remaining squash mixture. Return mixture to pan. Stir in milk, salt, and white pepper. Cook over low heat until thoroughly heated, stirring occasionally.

Note:

Elizabeth Taliaferro,

July 2005
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