Appetizers / Soups / Salads

Summer Squash Chowder takes several minutes to prepare.

Summer Squash Chowder takes several minutes to cook.

Summer Squash Chowder makes 6 servings.

The ingredients for Summer Squash Chowder are:

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 nonfat milk
3/4 teaspoon salt
1/8 teaspoon white pepper

Here is how you make Summer Squash Chowder:

Combine squash, corn kernels, pepper, onion, and broth in a Dutch oven; bring to a boil. Cover; reduce heat, and simmer 20 minutes. Cool.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. Yields 6 -1 cup servings.Number of Servings: 6Recipe submitted by SparkPeople user BARBSHAKESPEARE.

The nutritional information for Summer Squash Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 96.9

• Total Fat: 0.8 g
• Cholesterol: 1.7 mg
• Sodium: 787.6 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 3.1 g
• Protein: 5.9 g

The dietary needs meet for Summer Squash Chowder is Vegetarian