Summer Squash Chowder

1. 1

   Combine squash, corn kernels, pepper, onion, and broth in a Dutch oven; bring to a boil. Cover; reduce heat, and simmer 20 minutes. Cool.

2. 2

   Place half of squash mixture in a blender; process until smooth. Pour pureed squash mixture into a large bowl. Repeat procedure with the remaining squash mixture. Return mixture to pan. Stir in milk, salt, and white pepper. Cook over low heat until thoroughly heated, stirring occasionally.

* Per serving · 4 servings · Values may vary.

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