Summer Squash and Corn Chowder (Cooking Light) |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Originally published in Cooking Light, Aug 2010: Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal. Vegetarian Swap: Omit bacon and add 2 teaspoons olive oil in place of drippings. Serve with Tomato Brochette. Ingredients:
2 slices applewood-smoked bacon |
3/4 cup green onion, sliced and divided |
1/4 cup celery, chopped |
1 lb summer squash, chopped |
1 lb frozen white and yellow baby corn kernel, thawed and divided |
2 1/4 cups 1% low-fat milk, divided |
1 teaspoon fresh thyme, chopped |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon salt |
1/4 cup extra-sharp cheddar cheese, shredded |
Directions:
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
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