top of page

Summer Squash Corn Chowder

Serving Size
Calories
Protein
Saturated Fat
Sodium
Carbohydrate
Fiber
Added Sugars
1 cup
135.7
5.6g
2.3g
67mg
14.6g
1.4g
0g

This Summer Squash and Corn Chowder is a creamy stew that celebrates the best of summer produce. Packed with tender summer squash, corn, and aromatic herbs, it’s a delicious and nourishing dish. The squash is rich in vitamins A and C, supporting eye health and boosting the immune system, while corn adds fiber and antioxidants, promoting digestion and heart health. Light yet satisfying, this chowder is perfect for a wholesome meal that’s both comforting and nutritious.

Ingredients

  • 1 medium yellow squash or 1⁄2 large, diced

  • 1 medium white or yellow onion, diced

  • 3 cloves of garlic, chopped fine

  • 1 medium carrot, diced

  • 2 ribs of celery, diced

  • 2 ears of corn, cut from the cobb

  • 1⁄2 large russet potato

  • 1 green bell pepper (set bell pepper aside to add last)

  • 2 tsp olive oil

  • 1 tsp butter (optional)

  • 1⁄4 cup half and half

  • Salt and pepper to taste

  • 6 cups low sodium veggie or chicken broth, your choice

  • 1-2 bay leafs

  • 1 tsp smoked paprika

  • 2 sprigs of time or 1 tsp dried thyme

  • 1 sprig of oregano or 1⁄2 tsp dried oregano

Preparation

  1. Dice veggies and set aside in bowl

  2. In soup pot, bring olive oil and butter to medium high heat, add mirepoix (onions, celery, and carrot) and

    garlic to heated oil. Stir and allow to cook stirring intermittently until they begin to soften. Add in remaining veggies except for peppers. Reserve the peppers to be added last.

  3. Allow to brown slightly on the bottom and stir remaining veggies. Add herbs and spices and stir until well coated and fragrant.

  4. Cook veggies another 3-5 minutes and then add stock. Bring to a boil and reduce this to a simmer. Let soup simmer for approximately 25-30 minutes to develop the flavor.

  5. Take half of the soup and puree until smooth and creamy; add this back into the soup and finish with peppers and cream, allowing the soup to come back up to a simmer

  6. You can top this with fresh jalapeños, a dollop of sour cream/plain yogurt, green onions, or some cheddar cheese.

Source: The James Mobile Education Kitchen

bottom of page