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Nutrition Facts
Serving Size 237 g
(Approx. 9 Servings)
Amount Per Serving
Calories 90 Calories From Fat 20
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 560 mg 23%
Total Carbohydrate 16 g 5%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 3 g
Vitamin A 10% Iron 4%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Corn and Summer Squash Chowder
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
9  People

Ingredients

Recipe makes 9 Servings

1 Tbsp olive oil
1 cup(s) green onions, chopped
1/4 cup(s) celery, diced
1 small russet potato, peeld and diced
1/2 Lb yellow summer squash, diced
1/2 Lb zucchini, diced
4 large ears of fresh corn, husk and silk removed
1 Tsp fresh thyme, chopped
1/2 cup(s) dry vermouth
4 cup(s) vegetable broth
1/2 Tsp kosher salt
1/2 Tsp freshly ground pepper
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Instructions

1
Heat oil in a large, heavy bottom pot on medium-high.
2
Add chopped green onion, celery and potato. Cook several minutes stirring constantly until potato begins to soften.
3
Add squash, zucchini and corn. Cook 4 to 5 additional minutes, stirring occasionally.
4
Stir in thyme and dry vermouth. Let vermouth cook several minutes until almost evaporated, then add vegetable stock.
5
Bring soup to rapid simmer then reduce heat. Cook approximately 10 minutes or until all vegetables are tender.
6
Season with salt and pepper and serve.

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