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Chez_Alexander

Summer Squash and Chicken Chowder

By

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.

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Rate this recipe 4/5 (6 Votes)

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)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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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