Cold Squash and Corn Chowder

June 30, 2007

Cold Squash and Corn Chowder

Philippe, Tucson CSA

A very refreshing Southwestern soup, ideal for hot summer evenings. If you have summer squash that have grown out of proportion, here’s how to put them to good use.

2 pounds or more of summer squash
kernels of 2 ears of corn
1 onion, chopped
2 cloves garlic, minced
1 tablespoon oil
1 jalapeno
2 roasted chiles, fresh or roasted, or 1 tablespoon of chile powder
salt to taste
1 tablespoon oregano
some chile powder
Cube the squash. If the squash are large, scoop out the seeds first.

Saute all ingredients in oil until the squash is tender (about 20 minutes).

Add 4 cups cold water or vegetable stock. Blend. Add more water if necessary to achieve creamy texture.

Refrigerate for 4 hours. Serve in bowls and sprinkle some chile powder on each before serving. Garnish with some fresh oregano, basil or mint.

One Response to “Cold Squash and Corn Chowder”

  1. Lorraine Says:

    Wow, is this tasty! Since I had leftover cooked corn on the cob, I pureed before adding the kernel corn–a nice contrast between the smooth squash and crunchy corn. In addition to the garnishes mentioned, this is great with a spritz of lime.

Leave a Reply