Summer Vegetable Corn Chowder
Recipe from Jeri Bates
Yield: 10 servings
Time: 60 minutes
Ingredients:
- 4 medium zucchini, halved and quartered
- 4 medium yellow summer squash, halved and quartered
- 4 ears of corn
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 Anaheim or serrano pepper, diced
- 1 yellow onion, diced
- 1 can white beans
- 2 cups vegetable stock
- 1 7 oz can fire roasted diced green chiles, undrained
- 1 Tbsp chili powder
- 1/2 Tbsp ground coriander
- 1/2 Tbsp dried oregano
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper to taste
Toppings
- fresh chopped cilantro
- pico de gallo
- sliced green onion
- salsa
- fresh diced tomatoes
- hot sauce
Directions:
- Boil zucchini and squash for 20 minutes.
- Romove squash and add corn on the cob and cook until tender.
- Put zucchini and squash into blender and blend with undrained can of white beans until smooth and creamy.
- Saute peppers and onion.
- Cool corn and cut corn off of the cob and add it to the sauteed peppers and onion.
- Add spice.
- Add squash and vegetable stock.
- Serve chunky or use an immersion blender to lightly puree the soup.