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Squash-Potato Chowder

Source of Recipe


Unknown






List of Ingredients



• 1 Tbsp butter or margarine
  
• 2 cups cubed summer squash (zucchini, sunburst, pattypan, crookneck)
  
• 1 cup sliced carrot
  
• 1/2 cup chopped onion
  
• 1 clove garlic, minced
  
• 3/4 tsp dried thyme, crushed
  
• 1/8 to 1/4 tsp pepper
  
• 1 (10-3/4-oz.) can condensed cream of potato soup
  
• 2 cups milk
  
• Fresh thyme sprigs or sliced green onions, optional
  






Instructions



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