$20 & 30 Minutes to Feed a Family of 4 in a Healthy Manner:
As promised monthly, below is August’s healthy and timeless meal creation!
Squash & Corn Chowder
|1 ½ # yellow squash (chopped) (ABOUT 3 MEDIUM)||$3.29|
|3 celery stalks (thinly sliced)||$0.99|
|1 bunch of scallions (sliced)||$1.19|
|2 Tbsp. Flour||$0.09|
|2 garlic cloves (minced)||$0.39|
|2 ¾ C skim milk||$0.99|
|5 ears of corn (cut off the cob)||$3.99|
|1/3 C low fat heavy cream||$0.89|
|1 ½ tsp. dried thyme||$0.39|
|1/8 Tsp. Cayenne Pepper||$0.39|
|¾ Tsp. Salt & Pepper||$0.29|
|Shredded part-skim cheddar cheese (optional – for serving)||$1.99|
|Total Cost for Dinner- Serves 4||$14.88|
In a large pot, sauté celery for 2 minutes in about 2 Tbsp. of extra virgin olive oil on medium heat. Then add the squash and ½ of the sliced scallions. Sauté until tender about 6 minutes. Add Garlic and flour during last 2 minutes of sautéing. Reduce heat to medium low.
Add 1 ½ C of milk, 2 cups of the corn, thyme, and the salt and pepper to the veggies. Add the remaining corn and milk and cream to a blender. Blend until smooth about 20-30 seconds. Add pureed mixture to the pot and stir to blend all ingredients together. Continue to cook until soup comes to a light boil. Serve warm with shredded cheese and scallions sprinkled on top. ENJOY!