Summer Squash Chowder

Summer Chowder1

 

 

 

 

 

 Seasonal cookery is not just about eating local seasonal produce. It is also an invitation to match what is happening with the weather to what you present at the dinner table. The notion of ‘superfoods‘ excludes the fact that we are part of our immediate environment, and that our personal needs change accordingly. So often I speak to people who are unsure why the ‘healthy’ food that they are eating is making them feel less than fabulous. Frequently, I discover that this is linked with inappropriate foods at different times of the year. An excess of cool juices/smoothies in Winter, or an overload of warming slow-cooked food in Summer – simply because they ‘read an article’ stating how good it is for you. 

Dishes like this creamy chowder are perfect for those slightly cooler Summer days, or as a nourishing light supper that is not shy on zesty flavour. Use a combination of Patty-Pans, Baby Gems and/or Baby Marrow and cook until just tender for maximum crunch. Add a sprinkling of green chili right at the end for added bite.

And, if you would like to see just what an impact eating the right foods for your body can have in just a short space of time, sign up for the 20-Day Online Reboot program! See you there!

Vegetable Oil for sauteing
1    Onion, finely chopped
1    Lemongrass stalk, crushed
¼ tsp Black Peppercorns
4 Celery stalks, finely chopped
4 Garlic cloves, mashed
2 Leeks, finely sliced (optional)
1 tsp Turmeric, ground
1 tin Coconut Milk
300g Sweet Potato, diced
1 Cup Sweetcorn
400g Summer Squash, diced
1l Water (approx.)
Salt and Pepper to taste
1 Green Chilli, seeded and finely chopped (optional)
60ml Fresh Dill, finely chopped.

Method:

  1. Heat a small amount of oil in a large pot/saucepan. Add Onion, Lemongrass, Peppercorns and stir on medium heat until Onion is tender.
  2. Add Celery, half the Garlic, Leeks and Turmeric and saute for a further 2 minutes or until leeks are vibrant and softened.
  3. Add Coconut Milk and sweet potato and simmer gently for 10 minutes.
  4. Add Sweetcorn and diced Squash and enough water to cover all vegetables. Simmer until Squash is just tender, but still crunchy.
  5. Remove from heat. Add remaining Garlic, Green Chilli and Fresh Dill. Adjust seasoning and serve.   
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