Summer Squash Chowder

• 5 1/2 cups diced yellow squash (about 1 1/2 pounds)
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup chopped yellow or red bell pepper
• 1/2 cup chopped Vidalia or other sweet onion
• 1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
• 1 3/4 cups whole milk
• 3/4 teaspoon salt
• 1/8 teaspoon white pepper

1. Combine squash, corn kernels, pepper, onion, and broth in a Dutch oven; bring to a boil. Cover; reduce heat, and simmer 20 minutes. Cool.
2. Place half of squash mixture in a blender; process until smooth. Pour pureed squash mixture into a large bowl. Repeat procedure with the remaining squash mixture. Return mixture to pan. Stir in milk, salt, and white pepper. Cook over low heat until thoroughly heated, stirring occasionally.

yellow squash, fresh corn kernels, pepper, vidalia, vegetable broth, milk, salt, white pepper

Taken from www.myrecipes.com/recipe/summer-squash-chowder (may not work)