Spicy Corn and Squash Chowder

  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 232
  • Fat 2.7g
  • Saturated Fat 1.3g
  • Cholesterol 9mg
  • Sodium 597mg
  • Carbohydrate 43.2g
  • Protein 13.7g