Friday, September 12, 2014

RECIPE: Summer Squash and Corn Chowder

Difficulty level: Intermediate 

1 Onion, diced
2 medium summer squash, diced 
Corn kernels from 2 ears of corn
3 cups chicken stock
1 tbs butter
3 teaspoons fresh herbs (such as thyme or parsley)

1.     Heat butter in a large sauce pan

2.     Add diced onions and sauté until soft

3.     Add diced squash and herbs and cook until slightly softened (about 5 minutes)

4.     Add stock and bring to simmer

5.     Add half the corn and simmer all the veggies for another 5 minutes until the squash is soft and mostly translucent and the corn is tender

6.     Transfer to a blender and blend until smooth

7.     Once blended, return the soup to the pot and add the rest of the corn

8.     Bring the soup to a simmer and cook the corn until tender, about five more minutes

9.     Season with salt and pepper, to taste

10.  Enjoy!

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