Summer Squash Chowder

Summer Squash Chowder

I spent the last several weeks desperately trying to come up with some ideas other than zucchini bread for all of this squash I have cropping up, and stumbled upon this recipe. It’s PHENOMENAL.  The perfect use for all of the beautiful squash and zucchini that grow in such abundance in the summer time.Very light soup – would be a perfect first course.

15-20 small yellow squash or zucchini (I had all different sizes, so I took a moderately small one, weighed it and discovered it to be 5 oz, so I did 90 ounces of squash – almost 6 pounds)
1 stick butter (½ cup)
3 cups of a vegetable stock (you can also use chicken stock – I’ll post recipes soon on how to make and freeze your own)
2 large onions, sliced
1 family size package frozen chopped broccoli (probably — 3 heads fresh – maybe 4)
2 cups whole milk
¼ cup flour (Wondra flour optional)
½ cup water
salt and pepper to taste, kosher or sea salt is best
good sharp knife
clean cutting board for vegetables
measuring cups/spoons
medium to large stew pot with lid
medium to large spoon/ladle

Slice the onion. You may want to use a mandolin if you have one to avoid tears. Chop all of your squash into smallish cubes about ½ inch square works great.


Cook the squash and onion in half of the butter until tender. Add the stock, the rest of the butter, and the broccoli. Cover and cook quite a while – I cooked about an hour on simmer just to get everything nice and tender. Add the milk and the rest of the butter. Make a thin paste with the flour and water (I use Wondra flour for sauces and gravies) and add to the pot to thicken the soup. Bring to a boil and stir until thickened. Add salt and pepper to taste.


I was able to freeze 5 quarts of it.

Very high in vitamin C
High in dietary fiber
High in manganese
High in phosphorus
High in potassium
High in riboflavin
High in vitamin A
High in vitamin B6

If you are freezing, be sure the jars sit out for at least a few hours to avoid the jars cracking in the freezer.


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