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Creamy Summer Squash
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- #4544
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 small to medium yellow summer squash, sliced thin
1 small onion, chopped fine
2 medium potatoes, cut into small cubes
2 chicken bouillon cubes
cornstarch
cold water
salt and pepper, to taste
1 cup half and half
directions
Place vegetables in a medium sauce pan and add enough water just to cover the vegetables. Bring to a full boil and reduce heat, cooking until potatoes are tender. Add chicken bouillon cubes to water and stir until dissolved.
Next, make a roux of cornstarch and cold water and add to pot for thickening. Pepper and salt to taste. Add half-and-half until mixture has consistency of a chowder. Serve and enjoy!
added by
themutt
nutrition data
162 calories, 8 grams fat, 20 grams carbohydrates, 5 grams protein per serving.
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