Summer Squash Chowder

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.