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Yellow Squash and Corn Chowder
Yellow Squash and Corn Chowder

Yellow Squash and Corn Chowder

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Cook Minutes 40 Min
Prep : 40 Min
Try a summery soup with this recipe for Yellow Squash and Corn Chowder. Since it makes 4 servings, you've got enough of this squash and corn chowder to enjoy with a few guests. For added flavour, serve bowls of this creamy hot soup garnished with a sprinkle of chopped fresh basil.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 onion, chopped
3 cloves garlic, minced
3 small yellow squash (1-1/2 lb./375 g), chopped, divided
1-1/2 cups fresh corn kernels, divided
1 fresh jalapeño pepper, seeded, chopped
2 cups milk
1 cup water
125 g (1/2 of 250-g pkg.) Philadelphia Light Cream Cheese Product, cubed
1/4 cup Kraft 100% Parmesan Aged Grated Cheese
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Step 1
Heat oil in Dutch oven or small stockpot on medium heat. Add onions, garlic, 2 cups squash and 1 cup corn; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently.
Step 2
Meanwhile, combine peppers with remaining squash and corn; reserve for later use.
Step 3
Stir milk and water into cooked vegetable mixture. Bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally. Add cream cheese product; cook and stir 5 min. or until melted.
Step 4
Blend soup, in batches, in blender until smooth.
Step 5
Serve topped with reserved vegetable mixture and Parmesan.
Kraft Kitchen Tips!
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Special Extra
Top soup with 1/4 cup loosely packed thinly sliced fresh basil leaves before ladling into bowls to serve.
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Serving Suggestion
Serve with warm whole wheat rolls.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
280
Calories From Fat
0
% Daily Value
Total fat 15 g
19 %
Saturated fat 8 g
40 %
Cholesterol 35 mg
Sodium 350 mg
15 %
Total carbohydrate 26 g
9 %
Dietary fibre 4 g
14 %
Sugars 15 g
Protein 12 g
Vitamin A
15 %
Vitamin C
50 %
Calcium
15 %
Iron
6 %
Servings
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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