Slow Cooker

Summer Squash /Potato Chowder is for Soup.

Summer Squash /Potato Chowder takes 15 minutes to prepare.

Summer Squash /Potato Chowder takes 15 minutes to cook.

Summer Squash /Potato Chowder makes 2 servings.

The ingredients for Summer Squash /Potato Chowder are:

White Corn on Cob, 5 1/2 to 6 1/2 fresh, 1 serving
Red Lobster, Live Marine Lobster, .5 serving
*Breakstone's - Cottage Cheese - Small Curd 4% Milkfat Mini Snack Size 4 oz, 1 serving
Summer squash, 1 medium
*Golden Yellow Potatoe, .5 serving
*ThickenThin not/Starch Thickener, 3 tsp
Asparagus, fresh, 4 spear, large (7-1/4" to 8-1/2")
Mushrooms, fresh, 1 cup, pieces or slices
*Taboule Salad, 5 tbsp
Oregano, ground, 1 tsp
Parsley, dried, 1 tbsp
Fresh Chives, 1 tbsp chopped
Jalapeno Peppers, 4 pepper
1 cup chicken broth

Here is how you make Summer Squash /Potato Chowder:

Speedy Method:Chop all veggies-boil them in the microwave with the chicken broth. After, mash them up as much as you can. Do not peel potatoes nor squash.In a separate mixer (like a Nutribullet) Mix the cottage cheese, thickener, and flavorings. Once it makes a creamy consistency mix it all together. Add seafood /jalapenos optional.You can also add all these ingredients in the slow cooker and let it seep. I prefer the "nuked" method.Serving Size: Makes 2 cupsNumber of Servings: 2Recipe submitted by SparkPeople user IMBACKAGAIN1.

The nutritional information for Summer Squash /Potato Chowder is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 257.6

• Total Fat: 5.1 g
• Cholesterol: 43.8 mg
• Sodium: 873.3 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 10.2 g
• Protein: 22.9 g

The dietary needs meet for Summer Squash /Potato Chowder is Vegetarian