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Whole milk, chicken broth and ham offer a decadent counterpart to fresh squash, potatoes and corn in this classic chowder. Serve as a first course or alongside a salad of fresh greens for a hearty meal.
Squash & Corn Chowder
Preparation time: 45 minutes
3 tablespoons extra-virgin olive oil
1 cup diced onion
1 cup diced celery
1/2 cup all-purpose flour
1 1/2 teaspoons dried marjoram
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 cups reduced-sodium chicken broth
1 cup whole milk
3 cups diced summer squash
2 cups diced red potatoes
1 cup corn kernels
3/4 cup diced ham
Sliced scallions for garnish
Shredded pepper jack cheese for garnish
Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, marjoram, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.
Stir in squash, potatoes and corn; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
Add ham and cook, stirring frequently, until heated through, about 2 minutes. Serve topped with scallions and cheese, if desired.
To make ahead: Cover and refrigerate for up to three days, slowly reheat over medium-low or microwave on Medium power.