Fresh Corn And Summer Squash Chowder Recipes

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FRESH SUMMER CORN CHOWDER

Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!

Provided by outandabout829

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11



Fresh Summer Corn Chowder image

Steps:

  • Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
  • Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
  • Season chowder with cilantro and pepper and serve.

Nutrition Facts : Calories 334 calories, Carbohydrate 40 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 6.6 g, Protein 8.4 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 9.7 g

6 ears corn, husked
¼ pound unsalted butter
1 medium onion, diced
2 bunches scallions, thinly sliced
2 cloves garlic, minced
4 small new potatoes, cut into chunks
1 jalapeno pepper, minced
1 ½ cups milk
1 ½ cups vegetable broth
1 cup chopped fresh cilantro
freshly ground black pepper to taste

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



Summer Squash and Corn Chowder (Cooking Light) image

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

2 slices applewood-smoked bacon
3/4 cup green onion, sliced and divided
1/4 cup celery, chopped
1 lb summer squash, chopped
1 lb frozen white and yellow baby corn kernel, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 teaspoon fresh thyme, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1/4 cup extra-sharp cheddar cheese, shredded

GARLICKY SUMMER SQUASH AND FRESH CORN

Make and share this Garlicky Summer Squash and Fresh Corn recipe from Food.com.

Provided by Annacia

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10



Garlicky Summer Squash and Fresh Corn image

Steps:

  • Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
  • Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Nutrition Facts : Calories 109.3, Fat 8.9, SaturatedFat 3.2, Cholesterol 10.2, Sodium 44.1, Carbohydrate 7.3, Fiber 1.4, Sugar 3.5, Protein 1.8

2 tablespoons olive oil
1/2 yellow onion, sliced
4 garlic cloves, minced
1/2 cup vegetable broth
1 ear of corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh parsley
2 tablespoons butter
salt and pepper

GARLICKY SUMMER SQUASH AND FRESH CORN

A delicious and different way serve two favorite summer vegetables, squash and corn!

Provided by Mindy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 6

Number Of Ingredients 10



Garlicky Summer Squash and Fresh Corn image

Steps:

  • Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
  • Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 74 mg, Sugar 1.9 g

2 tablespoons olive oil
½ yellow onion, sliced
4 cloves garlic, minced
½ cup vegetable broth
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh parsley
2 tablespoons butter
salt and pepper to taste

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