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
Original recipe yields 4 servings
1 Tbsp. oil
1 onion, chopped
3 cloves garlic, minced
3 small yellow squash, chopped (about 3 cups), divided
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.
Meanwhile, combine remaining squash and corn with peppers; reserve for later use.
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.
Blend soup, in batches, in blender until smooth.
Serve topped with reserved vegetable mixture and Parmesan.
Top soup with 1/4 cup loosely packed thinly sliced fresh basil before ladling into bowls to serve.
Serve with warm, whole wheat rolls.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
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.