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Squash & Corn Chowder

September/October 2014

Your rating: None Average: 4.5 (13 votes)

In this healthy corn chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy vegetable and corn chowder, you’ll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders.


Squash & Corn Chowder

Makes: 6 servings

Serving Size: about 1 1/2 cups

Active Time:

Total Time:

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons dried marjoram
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 cups reduced-sodium chicken broth
  • 1 cup whole milk
  • 3 cups diced summer squash
  • 2 cups diced red potatoes
  • 1 cup corn kernels
  • 3/4 cup diced ham
  • Sliced scallions for garnish
  • Shredded pepper Jack cheese for garnish

Preparation

  1. Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, marjoram, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.
  2. Stir in squash, potatoes and corn; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
  3. Add ham and cook, stirring frequently, until heated through, about 2 minutes. Serve topped with scallions and cheese, if desired.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave on Medium power.

Nutrition

Per serving: 237 calories; 10 g fat (2 g sat, 6 g mono); 12 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 7 g total sugars; 11 g protein; 3 g fiber; 737 mg sodium; 795 mg potassium.

Nutrition Bonus: Vitamin C (42% daily value), Potassium (23% dv), Folate (19% dv)

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 vegetable, 1/2 lean meat, 1 1/2 fat


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

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