Summer Squash and Chicken Chowder

By Chez_Alexander

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.

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.