Squash & Corn Chowder
Summer meets fall with this healthy chowder. Filled with fresh sweet corn, sweet potatoes, peppers and yellow squash.
Equipment
- Soup Pan
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, diced (about 1 cup)
- 1 cup celery, diced
- 1/4 tsp. cayenne pepper
- 1 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups yellow summer squash, diced
- 2 cups sweet potatoes, diced
- 2 cups fresh corn kernels
- 1 cup red bell peppers, diced
- Optional Garnishes: thinly sliced peppers or shredded cheese
Instructions
- In a large soup pan, heat the oil over medium heat.
- Add the onion and celery and cook until softened, about 5 minutes.
- Add the cayenne pepper, oregano, salt and stir together. Sprinkle the flour over the onion and stir constantly for 1 minutes until the flour starts to brown and coats the vegetables.
- Whisk in the broth and bring to a boil.
- Reduce the heat to low and add the remaining ingredients: squash, sweet potatoes, corn, and red peppers.
- Stirring occasionally, simmer for an additional 15 minutes until the vegetables are tender.
- Ladle 2 cups of vegetables into a blender, pouring out as much broth as possible. Puree the vegetables in a blender until smooth.
- Add the pureed vegetables back to the pot and stir together. Cook for an additional 5 minutes until thickened.
- Serve, topping with additional garnishes if desired!
Nutrition
Serving: 1servingCalories: 173kcalCarbohydrates: 29gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 754mgPotassium: 511mgFiber: 4gSugar: 9gVitamin A: 7728IUVitamin C: 45mgCalcium: 34mgIron: 1mg