Yellow Squash and Corn Soup

Ingredients:

2 tablespoons extra virgin olive oil

1 shallot, chopped

2 garlic cloves, chopped

1 celery stalk, sliced

2 summer squashes, sliced

½ pound frozen or fresh corn

2 cups chicken stock

2 cups milk

1 potato, diced

Salt and pepper to taste

Directions:

Combine all the ingredients in a soup pot. Season with salt and pepper and cook on low heat for 30 minutes. It can be served warm or chilled.

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