Summer Squash and Corn Chowder
Summer Squash and Corn Chowder
Total Time: 40 minutes
2 slices applewood-smoked bacon
3/4 c sliced green onions, divided
1/4 c chopped celery
1 # yellow summer squash, chopped
1 # frozen white and yellow baby corn kernels, thawed and divided
2 1/4 c 1% milk, divided
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp pepper
1/8 tsp salt
1/4 c shredded extra-sharp cheddar cheese
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 tsp drippings in pan. Crumble bacon, and set aside. Add 1/2 c onions, celery, and squash to drippings in pan; saute 8 minutes or until veggies are tender.
2. Reserve 1 c corn; set aside. Place remaining corn and 1 c milk into blender; process until smooth. Add remaining 1 1/4 c milk, thyme, 1/2 tsp salt and pepper to blender; process just until combined. Add pureed mixture and reserved cup corn to pan. Reduce heat to medium and cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 tsp salt. Ladle into bowls and top with bacon, onions, and cheese.
Yield: 4 servings
From Cooking Light Magazine August 2010
Ken's rating: ***1/2
Chalsea's rating: ****
Good, easy, hearty chowder. 285 calories per serving. YAY!
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