YELLOW SQUASH AND CORN CHOWDER

Yellow Squash and Corn Chowder image

Try a summery soup with this recipe for Yellow Squash and Corn Chowder. With four servings, you've got enough of this squash and corn chowder to enjoy with guests. Serve it with a sprinkle of freshly chopped basil.

Provided by My Food and Family

Categories Home

Time 40m

Yield 4 servings, 1 cup each

Number Of Ingredients 10

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Ingredients

1 Tbsp. oil
1 onion, chopped
3 cloves garlic, minced
3 small yellow squash, chopped (about 3 cups), divided
1-1/2 cups fresh corn kernels, divided
1 fresh jalapeño pepper, seeded, chopped
2 cups milk
1 cup water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oil in Dutch oven on medium heat. Add onions, garlic, 2 cups squash and 1 cup corn; cook 4 to 5 min. or until tender, stirring occasionally.
Meanwhile, combine remaining squash and corn with peppers; reserve for later use.
Stir milk and water into cooked vegetable mixture. Bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally. Add Neufchatel; cook and stir 5 min. or until melted.
Blend soup, in batches, in blender until smooth.
Serve topped with reserved vegetable mixture and Parmesan.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g