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Yellow Squash and Corn Chowder
Yellow Squash and Corn Chowder

Yellow Squash and Corn Chowder

40 Min(s)
40 Min(s) Prep
Try a summery soup with this recipe for Yellow Squash and Corn Chowder. With four servings, you've got enough of this squash and corn chowder to enjoy with guests. Serve it with a sprinkle of freshly chopped basil.
What You Need
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4 servings
Original recipe yields 4 servings
1 Tbsp. oil
1 onion, chopped
3 cloves garlic, minced
3 small yellow squash, chopped (about 3 cups), divided
1-1/2 cups fresh corn kernels, divided
1 fresh jalapeño pepper, seeded, chopped
2 cups milk
1 cup water
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Let's Make It
1
Heat oil in Dutch oven on medium heat. Add onions, garlic, 2 cups squash and 1 cup corn; cook 4 to 5 min. or until tender, stirring occasionally.
2
Meanwhile, combine remaining squash and corn with peppers; reserve for later use.
3
Stir milk and water into cooked vegetable mixture. Bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally. Add Neufchatel; cook and stir 5 min. or until melted.
4
Blend soup, in batches, in blender until smooth.
5
Serve topped with reserved vegetable mixture and Parmesan.
Kitchen Tips
Tip 1
Special Extra
Top soup with 1/4 cup loosely packed thinly sliced fresh basil before ladling into bowls to serve.
Tip 2
Serving Suggestion
Serve with warm, whole wheat rolls.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 300mg
13%
Total Carbohydrates 25g
9%
Dietary Fibers 4g
14%
Sugars 14g
28%
Protein 12g
24%
Vitamin A
15%
Vitamin C
35%
Calcium
25%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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