Thursday, April 28, 2011

Roasted Sweet Corn and Summer Squash Chowder

I don't know about you, but I've been feeling sugared out after all the jelly beans, mini eggs and chocolate bunnies I've consumed since Easter.  We need more fresh veggies incorporated into our menu.  I found a recipe that sounded good, and then reworked it a little to use ingredients our family prefers and to simply make it my own.  Here it is, finally, a recipe that is not a repost.

Roasted Sweet Corn and Summer Squash Chowder


1 T.  olive oil
1/4 of a medium white or sweet onion, chopped
3 medium summer squash, diced
3 t. fresh parsley, minced
2 C. chicken broth
1/4 t. Kosher salt
2 ears of sweet corn, shucked and cleaned
3/4 C. Mozzarella cheese, shredded


1.) Soak the sweet corn in water for 30 minutes.
2.) Preheat oven to 425.
3.) Heat oil in a large, high-sided, skillet, over medium heat, add onion and cook for 1 minute, add squash and 1 t. parsley.  Cook until most of the squash is translucent.  Add salt and chicken broth and let simmer until the squash is completely translucent.  Transfer to a blender, or use an immersion blender, to puree into soup. Return to saucepan or pot and let simmer on low.
4.) Wrap the soaking ears of corn in aluminum foil, bake for 20 minutes, and then let cool.
5.) Cut corn from the ears and add to the soup.  Add 1/2 C. of the cheese and stir to melt.
6.) Serve, garnishing with remaining cheese and parsley.

*Notes: Double the recipe if you're making this for more than three people.  This served the three of us pretty well, but that's it.


Bethany said...

Yum, yum! Looks so good! Did it taste as good as it looked?

Anna said...


Bethany said...

Hmm... maybe I could make this!