Sunday, November 14, 2010
Squash Cheese Chowder
No herbs are used in this recipe, but it is low fat. The squash makes this chowder a great fall soup! Tastes especially good with a fresh salad and some warm cornbread.
Vegetable Cooking Spray
1 c. chopped celery
1 c. chopped onion
1 1/2 c. coarsely chopped yellow squash
1 1/2 c. coarsely chopped zucchini
1 ( 10 1/2 oz.) can no-salt added chicken broth
1/3 t. pepper
3 T. margarine
3 T. all-purpose flour
1 1/2 skim milk
1 T. prepared mustard
2 c. ( 8 oz.) shredded low fat Cheddar cheese
1 ( 17 0z.) can no salt added whole kernel corn, drained
2 ( 2 oz.) jar diced pimento, drained
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add celery and onion; saute until crisp tender.
Stir in yellow squash and next 3 ingredients.
Bring to a boil.
Cover; reduce heat, and simmer 20 minutes.
Melt margarine in a heavy saucepan over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk.
Cook over medium heat, stirring constantly until , mixture is thickened and bubbly.
Add mustard and cheese, stirring until cheese melts.
Add cheese sauce, corn, and pimento to vegetable mixture; stir well.
Cook over medium heat until thoroughly heated.
Yield: 8 cups
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