• Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 6

Squash & Corn Chowder

  • Recipe Submitted by on

 Ingredients List

  • 2 tbsp. olive oil
  • 1 medium onion, diced (about 1 cup)
  • 1 cup celery, diced
  • 1/4 tsp. cayenne pepper
  • 1 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 2 cups yellow summer squash, diced
  • 2 cups sweet potatoes, diced
  • 2 cups fresh corn kernels
  • 1 cup red bell peppers, diced
  • Optional Garnishes: thinly sliced peppers or shredded cheese


In a large soup pan, heat the oil over medium heat.
Add the onion and celery and cook until softened, about 5 minutes.
Add the cayenne pepper, oregano, salt and stir together. Sprinkle the flour over the onion and stir constantly for 1 minutes until the flour starts to brown and coats the vegetables.
Whisk in the broth and bring to a boil.
Reduce the heat to low and add the remaining ingredients: squash, sweet potatoes, corn, and red peppers.
Stirring occasionally, simmer for an additional 15 minutes until the vegetables are tender.
Ladle 2 cups of vegetables into a blender, pouring out as much broth as possible. Puree the vegetables in a blender until smooth.
Add the pureed vegetables back to the pot and stir together. Cook for an additional 5 minutes until thickened.
Serve, topping with additional garnishes if desired!

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