Delightfully warm and colorful this soup is one of my favorites on a cool late summer or autumn day, especially with a nice hunk of pumpernickel or other dark bread.   If you want a richer soup, use organic beef broth instead of chicken. If you have some leftover shredded turkey or chicken, add it in.  This soup has some spice to it, so if your digestion is sensitive, consider reducing the peppers in this recipe.

A note on corn. I love corn, even though it’s been horribly mismanaged by us and vilified as the delightful food it is. It’s good for the heart and nourishes yin. Be sure and choose organic and sustainably grown corn.

 

 

Late Summer Corn & Squash Chowder
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
60 minutes
Late Summer Corn & Squash Chowder
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Instructions
  1. In large pot, heat olive oil. Saute’ onions and peppers until just tender.  Pour broth over vegetables.  Add to soup with corn and carrots.  Season to taste.  Cook until squash is soft, about 45 minutes.  Serve with corn bread.
Recipe Notes

Recipe energetics and highlights: This soup is wonderful at nourishing the Late Summer organs of Stomach and Spleen. The squash is warming and drains dampness and phlegm. The peppers add pungency to move stasis and further drain phlegm. The corn nourishes the Heart.

Avoid this soup if you have a lot of Bi or Painful Obstruction Syndrome, like arthritis.

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