Monday, August 23, 2010

Corn and Squash Chowder

I didn't have much a plan for dinner the other night (we were going to go out, but didn't at the last minute) so this is what was thrown together. A pretty good summer soup!

1 onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 potato, peeled and diced
1 lb of squash, cubed
2 cups of vegetable broth
15 oz bag frozen corn (roasted fresh would be better, but that's not what I had)
1 1/2 cups milk
2-3 Tbsp flour
salt and pepper
green onions and cheese to garnish

Heat some olive oil in a dutch oven and add onions and peppers and sauté a few minutes. Add diced potatoes, salt and pepper and stir around a few more minutes. Add broth to cover veggies. Cover and simmer for about 10 minutes, until potatoes are pretty soft. Add squash and cover and cook an additional 5-10 minutes. Mix the milk, flour and more salt and pepper in a separate bowl. Add corn and milk mixture to pan. Cook until corn softens and soup thickens. Garnish with cheese and green onions. This was a nice, sweet, light soup.

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