Summer Vegetable Chowder - Lunch Version
This season I jumped at the opportunity to whip up a batch of this soup, the second my first zucchini came in. It's light and full of fabulous vegetables so on days where I don't feel like a salad this is a great lunch with a great serving of vegetables.
Ingredients
- 1 ½ cups peel and chop Corn, On the Cob
- 1 ¼ cups dice Onion
- 1 ½ cups dice Zucchini
- 1 ½ cups dice Squash, Yellow
- ¼ cups dice Carrot
- 1 ⅓ cups dice Celery
- ¼ teaspoons Cayenne Pepper
- ¼ teaspoons Paprika
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 6 cups Whole Milk
- 6 cups chunk Red Potato
- 2 whole Bay Leaf
- ⅔ cups cook and dice Bacon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat a Dutch oven or soup kettle over medium-high heat. Add about half the corn; saute until it starts to brown.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat a Dutch oven or soup kettle over medium-high heat. Add about half the corn; saute until it starts to brown.
- Add onions, zucchini, yellow squash, carrot, and celery along with cayenne, paprika, and a generous sprinkling of salt and pepper.
- Continue to saute until vegetables are tender, then add milk, potatoes, bay leaves, corn cobs, and remaining corn kernels.
- Bring to a simmer, reduce heat to medium-low.
- Continue to simmer, partially covered, until potatoes are tender, about 15 minutes.
- Check liquid; adding water for a thinner soup.
- Remove the cobs and bay leaves, taste and adjust seasoning, if necessary.
- Stir in crumbled bacon.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 488
- Total Fat
- 21g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 41mg
- Sodium
- 382mg
- Total Carbohydrates
- 63g
- Fiber
- 8g
- Sugar
- 18g
- Protein
- 18g
- WW Freestyle
- 16
4 Comments
Join the discussionI made this today without the hot dogs as well and it packs quite the spicy punch! Too much cayenne I think. My kids won’t eat it 🙁
Oh I’m sorry to hear that! I didn’t adjust the original recipe from threemanycooks.com maybe you can comment on their site as well
I made this today, and my family really enjoyed it. We substituted 3 slices of bacon for the hot dogs and added quite a bit more salt than the recipe called for. We also added a few drops of Franks Red Hot sauce, too, to our bowls for additional flavor. Very good!
This was great with kielbasa and 1/2 the cayenne. That made it warm without involving the mucus membranes.