Spicy Corn and Squash Chowder

Kitchen Tested
  • Yield 4 servings

Low in fat, high in flavor, this soup is easy enough to be a go-to recipe.


1 pound yellow squash, thinly sliced
1 cup water
-- Salt and pepper to taste
1 -- onion, finely chopped
1/2 cup chopped green bell pepper
1/2 teaspoon minced garlic
1 large tomato, chopped
1 -- (15-ounce) can cream-style corn
1 -- (4-ounce) can diced green chilies, drained
1 -- (12-ounce) can evaporated skimmed milk
2 slices reduced-fat American cheese, cut into 1-inch pieces


  1. Cook the squash in water, covered, over medium-high heat with salt and pepper until squash is tender, 5 to 7 minutes.  Drain and set aside.
  2. In a pot coated with nonstick cooking spray, saute onion and green pepper over medium heat until tender, about 5 mintues.  Add garlic and tomato and saute 2 minutes.  Stir in corn, green chilies, squash and evaporated milk.  Bring to a boil, reduce heat, and add American cheese, stirring, until cheese is melted.  Break squash up with a fork.



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