Late Summer Corn And Squash Chowder
Full of color and flavor, I start making this soup in July as soon as fresh corn and butternut squash are available. It’s delightful on the cool late summer and autumn days, especially with a nice hunk of pumpernickel bread. Add in cooked beans or lentils for a full protein profile and a filling meal. If you want a richer soup, use organic beef broth instead of chicken. 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 and vilified. Corn is good for the heart and nourishes yin. Be sure and choose organic and sustainably grown corn.
Servings: 6 Prep Time: 20 mins Cook Time: 50 mins
Ingredients
1 large yellow onion diced
1 medium green pepper seeded and diced
1 medium red pepper seeded and diced
1 medium orange bell pepper seeded and diced
1 medium butternut squash peeled, seeded and diced
1 quart chicken stock
2 cups fresh corn if using frozen, thaw first
2 Tbsp. olive oil
salt and pepper to taste
1 can beans, rinsed and drained (optional)
Instructions
In large pot, heat olive oil. Saute’ onions and peppers until just tender. Pour broth over vegetables. Add to soup with corn and squash.. Season to taste. Cook until squash is soft, about 45 minutes. Serve with corn bread.
Energetics & Healing Actions
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.
Peppers and tomatoes are members of the nightshade family and can aggravate Bi or Painful Obstruction Syndrome, like arthritis.
