Squash & Corn Chowder




  1. Chop up 1/2 large onion and 1/2 large yellow squash.
  2. Chop about 3/4 cup of green onions. Reserve a couple tablespoons of green onions.
  3. Toss in a heavy saucepan with a little olive oil and cook for about 4-6 minutes medium high or until the veggies soften. Add corn and warm for 1-2 more minutes.
  4. Add about 3/4 cup of the veggie mix and 3/4 cup of milk to a large measuring cup. Blend with an immersion blender.
  5. Add a little sea salt and fresh ground pepper to the measuring cup and pour this back in with the other veggies in your saucepan.
  6. Add 1 cup low sodium chicken broth and some dried parsley. Fresh would even be better if you have it. Heat on low until nice and hot.
  7. Ladle warm soup into bowl. Add reserved chopped scallions , chopped crispy bacon and freshly grated cheese.



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