Photo: Jennifer Causey Styling: Claire Spollen
Serves 4 (serving size: about 1 2/3 cups soup and 1 1/2 teaspoons yogurt)

This silky, veggie-forward soup is a fantastic way to use up a load of fresh summer squash. This would also work well with zucchini.

How to Make It

Step 1

Heat a stockpot over medium-high heat. Add oil and next 4 ingredients; cook 2 minutes. Add herbs and stock; cover and cook 4 minutes.

Step 2

Remove from heat; transfer two-thirds of mixture to a blender. Add potatoes and half-and-half. Remove center piece of lid; secure lid on blender. Cover opening with a towel; blend until smooth.

Step 3

Return pureed soup to pan over medium heat. Stir in vinegar, salt, pepper, and chicken; cook 2 minutes. Top soup with yogurt.

Ratings & Reviews


June 23, 2017
I am a SOUPaholic and eat soup all year round.  Can't wait to try this one especially with fresh from the garden squash or zucchini!

Soup in the summer?

August 05, 2016
Yes, and it's fantastic! This chowder has great flavor and comes together easily. I didn't make any changes and we really enjoyed it along with a salad.