Summer Squash and Corn Chowder

Yield: 4 servings

This is summer in a soup – and easy, easy, easy. Really. I mean it. Don’t skip the fresh thyme; it makes the flavors pop. Enjoy!


  • 2 teaspoons olive oil
  • 3/4 cup sliced green onions, divided
  • 1/4 cup chopped celery
  • 1 pound yellow summer squash, small dice
  • 1 pound frozen yellow baby corn kernels, thawed and divided (OR, about 3 2/3 cups fresh kernels cut from cobs)
  • 2 1/4 cups low-fat milk, divided
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • additional salt and pepper to taste


  1. Heat olive oil in large saucepan over medium heat. Add 1/2 cup green onions, celery, and squash. Saute until tender, or about 8 minutes.
  2. Reserve 1 cup corn; set aside. Place remaining corn and 1 cup milk in a blender and puree until smooth. Add remaining 1 1/4 cups milk, thyme, salt, and pepper to blender; process until just combined.
  3. Add pureed mixture and reserved corn to saucepan. Reduce heat to medium and cook for 5 minutes, or until thoroughly heated, stirring constantly. Season to taste with additional salt and pepper. Garnish with reserved green onions.

Source: Cooking Light


Comments are closed.

Design by Likoma with WOO on WP