Summer Squash & Corn Chowder Recipe

This is a healthy and cozy soup with a few simple vegetables that make a great combination.

Print

With ImageWithout Image

Summer Squash & Corn Chowder

Yield 1-2

Author Kali Star

Prep time

15 Min

Cook time

10 Min

Total time

25 Min

The perfect chowder to combine yellow squash and corn in this weeks bundle!

Ingredients

• 1 Ear of Corn (sliced off of the cob while raw)
• 1 Medium Yellow Summer Squash
• 3/4 cups water
• 1/2 Cup Chopped Onions
• 3 Tbsp. Fresh Parsley or Cilantro
• 1 Tsp. Lemon Rind
• Olive Oil
• Cooking Oil (I use Avocado Oil)
• Seasonings: Sea Salt, Paprika, and Aleppo Chili Flakes

Instructions

1. Start with sautéing the onions for a couple of minutes in a little bit of avocado oil on low/medium heat.
2. Add chopped summer squash and let it cook for a couple of minutes.
3. Add 1/2 of a cup of water. Let the squash simmer for a few minutes, until they're cooked but still a little firm (not too soft).
4. Puree the ingredients with 1/4 cup more water and lemon rind, in a blender until smooth. Adding a little more flavor. A little bit of olive oil and salt, or even some fresh sweet pepper if you have some.
5. In a small pan, sauté the corn in avocado oil for about 3 or 4 minutes, with a little paprika, salt, and black pepper.
6. Add the corn to the blender with the squash puree and pulse so the corn is chopped and the soup has texture.
7. Add chopped fresh parsley, and pulse.
8. Top the chowder with aleppo chili flakes, cherry tomatoes, and anything you like!

This is a really nice way to use summer squash and corn, and still have a thick and creamy chowder that happens to be free of dairy or anything canned. It's simple, healthy, and easy!

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #cornchowder