Summer Chowder With Corn and Squash {A Meatless Monday Recipe

Summer Chowder With Corn and Squash {A Meatless Monday Recipe

Going Meatless is so simple this time of year. We are enjoying all the summer veggies we have been getting from our local farmers’ market. Enjoy the season’s best produce by making this satisfying summer chowder. Fresh summer squash, succulent sweet corn fresh from the cob, blended into a creamy chowder with cheese.

This satisfying summer chowder is made with fresh summer squash, succulent sweet corn fresh from the cob, blended into a creamy chowder with cheese. | TheMountainKitchen.com

How To Make Summer Chowder:

Melt butter and add olive oil to a large Dutch oven over medium-high heat. Add onions, celery, jalapeno and thyme to the oil and butter. Sprinkle with a little salt and cook until soft; about 10 minutes.

Next, add squash to the pot and cook until vegetables are tender; about 10 to 15 minutes.

Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender (or use a hand-held blender if you have one); process until smooth. Add remaining ¼ cups milk; process just until combined. Add pureed mixture and reserved 1 cup corn to the pot. Reduce heat to medium.

Cook 5 minutes or until thoroughly heated, stirring constantly.  Season with salt, and pepper, to taste.

Ladle into each bowl; top each serving with about 1 tablespoon chives, and 1 tablespoon cheese.

This satisfying summer chowder is made with fresh summer squash, succulent sweet corn fresh from the cob, blended into a creamy chowder with cheese. | TheMountainKitchen.com

This Summer Chowder tastes like summertime! Perfect for Meatless Monday too!

Another His Royal Highness approved Dish!

This satisfying summer chowder is made with fresh summer squash, succulent sweet corn fresh from the cob, blended into a creamy chowder with cheese. | TheMountainKitchen.com

This satisfying summer chowder is made with fresh summer squash, succulent sweet corn fresh from the cob, blended into a creamy chowder with cheese. | TheMountainKitchen.com
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Summer Chowder

This satisfying summer chowder is made with fresh summer squash, succulent sweet corn fresh from the cob, blended into a creamy chowder with cheese.
Course Main Course, Soup
Cuisine American
Keyword Chowder, soup, squash, stew, summer, Sweet Corn
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 214kcal
Author Debbie Spivey

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • ½ medium white onion diced
  • 1 jalapeno diced
  • ¼ cup celery diced
  • 1 pound yellow summer squash chopped
  • 4 ears fresh corn corn kernels cut off the cob
  • 1 ¼ cups whole milk divided
  • 1 teaspoon fresh thyme chopped
  • Kosher salt and fresh cracked black pepper to taste
  • ¼ cup extra-sharp cheddar cheese shredded
  • 2 tablespoons fresh chives diced

Instructions

  • Melt butter and add olive oil to a large Dutch oven over medium-high heat. Add onions, celery, jalapeno and thyme to the oil and butter. Sprinkle with a little salt and cook until soft; about 10 minutes.
  • Next, add squash to the pot and cook until vegetables are tender; about 10 to 15 minutes.
  • Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender (or use a hand-held blender if you have one); process until smooth. Add remaining ¼ cups milk; process just until combined. Add pureed mixture and reserved 1 cup corn to the pot. Reduce heat to medium.
  • Cook 5 minutes or until thoroughly heated, stirring constantly. Season with salt, and pepper, to taste.
  • Ladle into each bowl; top each serving with about 1 tablespoon chives, and 1 tablespoon cheese.

Nutrition

Calories: 214kcal | Carbohydrates: 9g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 134mg | Potassium: 434mg | Fiber: 1g | Sugar: 7g | Vitamin A: 15% | Vitamin C: 31.7% | Calcium: 16% | Iron: 3%
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