SUMMER SQUASH AND CORN CHOWDER
The perfect summer soup! It's rich and creamy and brimming with fresh sweet corn and yellow squash. And when finished shredded cheddar and salty bacon you know it's got to be good!
Provided by Jaclyn
Categories Soup
Number Of Ingredients 13
Steps:
- Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and saute 2 minutes then add the squash and 3/4 cup of the green onions.
- Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.
- Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies.
- To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream. Process in blender until nearly smooth (about 30 seconds).
- Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil.
- Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.
- Recipe Source: inspired by Cooking Light
Nutrition Facts : Calories 511 kcal, Carbohydrate 47 g, Protein 14 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 78 mg, Sodium 717 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
SQUASH & CORN CHOWDER
In this healthy corn chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy vegetable and corn chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders.
Provided by EatingWell Test Kitchen
Categories Healthy Corn Chowder Recipes
Time 45m
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, marjoram, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.
- Stir in squash, potatoes and corn; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
- Add ham and cook, stirring frequently, until heated through, about 2 minutes. Serve topped with scallions and cheese, if desired.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 29.5 g, Cholesterol 12 mg, Fat 10.7 g, Fiber 3.1 g, Protein 11.9 g, SaturatedFat 2.4 g, Sodium 415.9 mg, Sugar 7.1 g
CORN AND BUTTERNUT SQUASH CHOWDER
Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).
Nutrition Facts : Calories 329 g, Fat 12 g, Fiber 8 g, Protein 6 g
CORN AND SQUASH SOUP
This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.
SUMMER SQUASH AND CORN CHOWDER (COOKING LIGHT)
Originally published in Cooking Light, Aug 2010: Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal. Vegetarian Swap: Omit bacon and add 2 teaspoons olive oil in place of drippings. Serve with Tomato Brochette.
Provided by GirlyJu
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
- Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
Nutrition Facts : Calories 335.9, Fat 7.9, SaturatedFat 3.5, Cholesterol 18.2, Sodium 525.5, Carbohydrate 60, Fiber 7.4, Sugar 10.2, Protein 15.8
SQUASH CORNBREAD
This is a moist cornbread recipe that allows you to use up some of the extra zucchini or squash you have on hand. You can reduce or increase sugar or salt, depending on your cornbread preferences. It can be served with stew, chili, beans, or fried cabbage.
Provided by Crina
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
- Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 24.3 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 269.5 mg, Sugar 4.9 g
YELLOW SQUASH AND CORN CASSEROLE
Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!
Provided by JULIAJOHNSON
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
- Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
- Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g
SQUASH & CORN CHOWDER
A thick rich tasting winter soup that will warm you to your bones. It is only 6 WW points when divided into 4 servings. All of my friends love this soup even some who say they do not like squash. Best if eaten right away as the zucchini mushes up to much when reheated.
Provided by annroberts54
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Butternut Squash. I deseed and peel my squash then steam in steamer basket on the stove top or in a microwave steamer until soft. Puree the squash and it is ready to add to soup in later step.
- Spray dutch oven with non stick spray.
- Add onion,and garlic and cook until soft. Add chopped green pepper and carrots and continue to cook until they start to soften. Chop potato into small dice and add to pan. Add spices and 3 cups of water. Bring to a boil and simmer until potato and carrots are tender. Quarter and slice the zucchini and add to pot and cook another 5 minutes.
- Add the pureed butternut squash or if you can find it you can use a 10oz box of frozen orange squash. Add corn and the can of evaporated skim milk. Mix cornstarch with 2 Tablespoons water and add to soup. Continue to simmer until soup returns almost to the boil.
- Serve with french bread and butter and you are all set.
Nutrition Facts : Calories 337.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 3.4, Sodium 1026.2, Carbohydrate 73.4, Fiber 9.9, Sugar 18.3, Protein 15
YELLOW SQUASH AND CORN CHOWDER
Try a summery soup with this recipe for Yellow Squash and Corn Chowder. With four servings, you've got enough of this squash and corn chowder to enjoy with guests. Serve it with a sprinkle of freshly chopped basil.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in Dutch oven on medium heat. Add onions, garlic, 2 cups squash and 1 cup corn; cook 4 to 5 min. or until tender, stirring occasionally.
- Meanwhile, combine remaining squash and corn with peppers; reserve for later use.
- Stir milk and water into cooked vegetable mixture. Bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally. Add Neufchatel; cook and stir 5 min. or until melted.
- Blend soup, in batches, in blender until smooth.
- Serve topped with reserved vegetable mixture and Parmesan.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g
BUTTERNUT SQUASH AND CORN CHOWDER
Categories Soup/Stew Vegetable Appetizer Vegetarian High Fiber Dinner Lunch Corn Butternut Squash Fall Clove Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Using spoon, scrape out seeds from squash; reserve squash seeds. Combine 1 1/2 cups water, squash seeds and 1 tablespoon salt in small saucepan. Bring to boil. Strain seeds; rinse under cold water to remove any squash pieces from seeds. Pat seeds dry with paper towel. Toss seeds with 1/2 teaspoon oil in small bowl. Sprinkle with salt. Transfer to baking sheet. Place squash on baking sheet. Brush with 1 tablespoon oil. Roast seeds until toasted, about 6 minutes. Roast squash until tender and lightly browned, turning once, about 45 minutes. Cut squash into 3/4-inch pieces.
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, 1 1/3 cups corn, garlic, coriander, cardamom, cumin, cayenne and cloves; sauté until onions are tender, about 8 minutes. Add squash and 6 cups water. Bring to boil. Reduce heat; simmer 30 minutes.
- Working in batches, puree chowder in processor until smooth. Return chowder to same pot. Bring to boil. Reduce heat. Add potato and remaining 2/3 cup corn kernels; simmer until potato is cooked through, thinning chowder with more water if necessary, about 12 minutes. Season with salt and pepper. Spoon chowder into bowls. Garnish with toasted squash seeds and serve.
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SUMMER SQUASH AND CORN CHOWDER RECIPE | MYRECIPES
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- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
- Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
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