I know that’s it’s too hot to cook soup. But last night, I did it anyway. We are absolutely swimming in tomatoes (such a lucky problem!) and I had leftover corn and squash from last week’s CSA to use. This is a simple, basic chowder recipe from a Simply in Season, a cookbook I’ve been using a lot lately since it focuses on healthy, seasonal recipes. While their recipe is for a zucchini chowder, I had yellow squash and patty pans. No problem! I substituted rice milk for evaporated milk, and cut the cheddar in half. And it was wonderful. Full of corn and tomatoes and squash and onions and fresh herbs in a light chowder broth. By the time my roommate Dr. Lee’s delicious tomato pie came out of the oven, we were already stuffed!