Corn and Summer Squash Chowder

Preparation info

  • Makes 5 cups , serving

    3 or 4

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

The flavors in this chowder are similar to those used in the Summer Squash and Corn Stew, but milk forms the base instead of cream. Puréeing the corn first gives it a rich, creamy texture. This chowder is good cold as well as hot.

If yellow tomatoes are available, use some mixed with the red. The exotic flavor of cinnamon basil would also be delicious with the other spices. The deep red flower bracts as well as the leaves and flowers make a be