Sweet Corn and Pattypan Squash Chowder

 

Sweet Corn and Pattypan Squash Chowder
Florida Coastal Cooking

Serves 6

Vegan, Gluten Free


Ingredients


1 Tbsp olive oil

1 large sweet onion, diced

1 Tbsp Vindaloo seasoning (or curry powder)

2 cups yellow squash, I used summer squash and pattypan squash (I used KYV Farm)

1 about 3 to 4 fresh ears, kernels removed, or one 10-oz bag frozen sweet corn

1 14-oz can Fire Roasted Diced Tomatoes with Green Chiles, drained (I used Muir Glen Organic)

3 cups salt free vegetable broth, ( Iused Vivian’s Vivacious Vegetable Broth)

Sea salt and ground pepper, to taste

½ cup nutritional yeast

1 14-oz can light coconut milk

Optional Toppings

Fresh Cilantro or Culantro

Directions


1. Heat 1 Tbsp olive oil in a stockpot over medium high heat. Add onion and sautee about 7 minutes or until soft. Add Vindaloo seasoning, squash and corn; cook until heated through, about 5 minutes. Add tomatoes, broth, salt and pepper (if needed), bring to a boil, reduce heat and simmer, about 10 to 15 minutes or until squash is soft; stir in nutritional yeast and cook an additional minute. Remove from heat and stir in coconut milk.

 
Nutrition Facts
User Entered Recipe
6 Servings

Amount Per Serving
Calories 134.9
Total Fat 3.9 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 103.7 mg
Potassium 479.5 mg
Total Carbohydrate 20.7 g
Dietary Fiber 5.0 g
Sugars 3.9 g
Protein 8.1 g
Vitamin A 7.1 %
Vitamin B-12 88.7 %
Vitamin B-6 329.4 %
Vitamin C 30.0 %
Vitamin D 0.0 %
Vitamin E 1.7 %
Calcium 2.5 %
Copper 6.7 %
Folate 48.3 %
Iron 7.5 %
Magnesium 9.2 %
Manganese 11.6 %
Niacin 191.7 %
Pantothenic Acid 8.8 %
Phosphorus 17.5 %
Riboflavin 382.5 %
Selenium 22.1 %
Thiamin 431.6 %
Zinc 17.2 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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