Summer Squash Chowder

A great fall soup made with summer squash. Try some squash from the farmers market.

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Ingredients:

• 1 1/2 pounds summer squash, cut in 1/2 inch pieces.(about 5 cups)  
• 1/2 cup water  
• 1/4 tsp salt  
• 1/2 cup evaporated skim milk, undiluted  
• 2 tablespoons grated sharp cheddar cheese  

Method

In a medium-sized covered saucepan bring squash, water and salt to a simmer over moderate heat. Cook about 15 minutes, until squash is tender. Add evaporated milk; cover and cook 5 minutes longer. Remove from heat; add cheese and stir until melted.

Notes: 70 calories, 5 grams protein. 1 gram fat, 9 grams carbohydrate

Number of servings: 4

Submitted By: misspaula68570
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