Summer Squash Chowder

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 26%
  • Fat: 2.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.7g
  • Carbohydrate: 15.1g
  • Fiber: 1.6g
  • Cholesterol: 6.9mg
  • Iron: 0.7mg
  • Sodium: 497mg
  • Calcium: 93mg

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

  1. Combine squash, corn kernels, pepper, onion, and broth in a Dutch oven; bring to a boil. Cover; reduce heat, and simmer 20 minutes. Cool.
  2. 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.
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