Summer Squash and Chicken Chowder

This silky, veggie-forward soup is a fantastic way to use up a load of fresh summer squash. This would also work well with zucchini.

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 1

    tablespoon olive oil

  • 1/2

    cup chopped celery

  • 6

    garlic cloves, minced

  • 1

    pound yellow squash, cut into small pieces

  • 1

    large shallot, sliced

  • 5

    thyme sprigs

  • 2

    cups unsalted chicken stock

  • 1

    cup prepared mashed potatoes

  • 2/3

    cup half-and-half

  • 1

    teaspoon sherry vinegar

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon pepper

  • 8

    ounces shredded skinless, boneless rotisserie chicken breast

  • 2

    tablespoons Greek yogurt (or sour cream)

Directions

1. Heat a stockpot over medium-high heat. Add oil and next 4 ingredients; cook 2 minutes. Add herbs and stock; cover and cook 4 minutes. 2. Remove from heat; transfer two-thirds of mixture to a blender. Add potatoes and half-and-half. Remove center piece of lid; secure lid on blender. Cover opening with a towel; blend until smooth. 3. Return pureed soup to pan over medium heat. Stir in vinegar, salt, pepper, and chicken; cook 2 minutes. Top soup with yogurt.

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