Summer Vegetable Chowder
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 3/4 cup chopped celery
- 2 tablespoons extra-virgin olive oil
- 1 cup vegetable broth
- 3/4 cup sliced green onions
- 1 medium yellow summer squash chopped
- 2 medium red potatoes chopped
- 2 cups (or more) fresh yellow corn kernels divided
- 1 1/4 cup milk (i used 1%)
- 1/2 teaspoon smoked paprika (optional but it will give it a really good bacon-ish flavor)
- 2 cups fresh kale leaves torn and stems discarded
- for garnish: â cheese green onions, etc.
- Carbohydrate 14.6763922222222 g
- Cholesterol 0 mg
- Fat 4.6982561202409 g
- Fiber 2.05218060763015 g
- Protein 1.9994 g
- Saturated Fat 0.672265279038419 g
- Serving Size 1 1 Serving (177g)
- Sodium 109.23077777796 mg
- Sugar 12.6242116145921 g
- Trans Fat 0.171229444691679 g
- Calories 105 calories
1. In a Dutch oven or large sauce pan, heat the olive oil over medium heat until shimmering. 2. Add the green onions, celery, squash and potatoes, and cook, stirring frequently, for about 5 minutes. 3. Add 1 cup of the corn, mixing to combine. Cook for an additional 2-3 minutes, or until the vegetables have softened. 4. Add in the milk, vegetable broth, paprika and salt, bringing the mixture to a boil. 5. Reduce the heat and let the mixture simmer for about 5 minutes. 6. Very carefully (and this is optional), using an immersion blender or a blender, puree the soup until you reach your desired consistency. 7. Add in the remaining 1 cup of fresh corn kernels and the kale, stirring to combine. Let cook until the kale has wilted a bit, about another 5 minutes or so. 8. Garnish as desired, and enjoy.
