Summer Squash and Corn Chowder
Author: 
Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 slices applewood-smoked bacon
  • ¾ cup sliced green onions, divided
  • ¼ cup chopped celery
  • 1 pound yellow summer squash, chopped
  • 1 pound frozen white and yellow baby corn kernels, thawed and divided
  • 2¼ cups 1% low-fat milk, divided
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon salt
  • ¼ cup (1 ounce) shredded extra-sharp cheddar cheese
Instructions
  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 ½ 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 1¼ cups milk, thyme, ½ 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 ⅛ teaspoon salt.
  3. Ladle about 1½ cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
Recipe by In Good Taste at http://ingoodtaste.kitchen/summer-squash-and-corn-chowder/