Recipe: Summer Corn Chowder

Head to your local farmer’s market while you can and pick up some fresh vegetables to make this light but satisfying corn chowder.  The addition of squash makes for a fresh take on this popular recipe.


3/4 cup sliced green onions

1/4 cup celery, chopped

1 pound yellow summer squash, chopped

1 pound frozen yellow baby corn kernels, thawed

2 Tbsp olive oil

2 1/4 cups SoL Original Sunflower Beverage

1 teaspoon fresh thyme, chopped

3/4 tsp salt

½ tsp freshly ground black pepper

1 avocado, diced

Yields 4 servings



1. Sauté 1/2 cup onions, celery and squash in olive oil in pan (~8 minutes, or until vegetables are tender)

2. Set 1 cup of corn aside. Process remaining corn and 1 cup of SoL in blender until smooth.

3. Process remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper in blender just enough to combine the ingredients.

4. Add the mixture and reserved 1 cup of corn to pan. Reduce heat to medium and cook ~5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt.

5. Serve  about 1 ½  cups soup into each of 4 bowls; top each serving with about 1/4 avocado, diced.

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