Quick Squash-Potato Chowder

10 ingredients
9 steps

Ingredients

  • 1 tablespoon margarine (or butter)
  • 2 cups cubed summer squash, such as zucchini (or sunburst, pattypan, or crookneck squash)
  • 1 cup sliced carrot
  • 12 cup chopped onion
  • 1 garlic clove, minced
  • 34 teaspoon dried thyme, crushed
  • 18-14 teaspoon pepper
  • 1 (10 3/4 ounce) can condensed cream of potato soup
  • 2 cups milk
  • fresh thyme sprigs (optional) or sliced green onion (optional)

Directions

  1. 1
    In a large saucepan melt margarine or butter over low heat.
  2. 2
    Add squash, carrot, onion, garlic, dried thyme, and pepper.
  3. 3
    Cover and cook 15 to 20 minutes or till vegetables are crisp tender, stirring occasionally.
  4. 4
    Stir in condensed soup and milk.
  5. 5
    Bring to boiling; reduce heat.
  6. 6
    Simmer, covered, 5 minutes.
  7. 7
    Ladle into bowls.
  8. 8
    Garnish with thyme sprigs or sprinkle with green onion, if desired.
  9. 9
    Makes 6 side-dish servings.

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