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Smoky Corn Chowder with Squash and Peppers

Smoky Corn Chowder with Squash and Peppers


This Smoky Corn Chowder with Squash and Peppers would work well any time of the year; however, it is really the perfect Summer-to-Fall transition soup.  It utilizes the veggies at their peak (feel free to sub fresh corn if you have it on hand!).  The dish is also light enough for still-warm days, but cozy enough for starting-to-cool nights.

The entire dish comes together quickly and easily.  Serve with some cornbread, a light salad, maybe some broiled tomatoes, and you have a simple, weeknight friendly meal that tastes like it took a while.

How to make the tortilla strips to top?  Thinly slice fresh corn tortillas, cut the strips in approximately 1″ pieces.  Spray a pan with olive oil spray. Heat pan to medium-to-medium-high.  Add the tortilla strips and spray again, lightly, with olive oil.  Cook, tossing often, until lightly browned.  Add some salt and/or chili powder if you like.

Smoky Corn Chowder with Squash and Peppers


  • 1 t olive oil
  • 1 c green onions chopped
  • 1/4 c celery chopped
  • 1 lb yellow squash chopped
  • 1 yellow bell pepper seeded and chopped
  • 12 oz frozen corn thawed, divided
  • 2 1/2 c milk I used 2%
  • 3 chipotle peppers in adobo
  • 1 t dried thyme
  • 1 t smoked paprika
  • 1/2 t salt
  • 1/2 t black pepper
  • 1 T apple cider vinegar I used this one
  • 1/2 c shredded sharp cheddar cheese

Optional toppings

  • additional corn
  • chopped green onions
  • crumbled cooked bacon
  • chili powder
  • ground black pepper
  • corn tortilla strips
  • shredded cheddar cheese

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