Summer Squash & Corn Chowder

By Chez_Alexander

Enjoy soup in the summertime by making this satisfying chowder with the season's bet produce. Top with cheese and bacon for extra appeal!

Makes 4 servings. Each serving = 7 Weight Watchers points.

Ingredients

• 2 slices applewood-smoked bacon
• 3/4 cup green onions, sliced and divided
• 1/4 cup celery, chopped
• 1 pound yellow summer squash, chopped
• 1 pound frozen baby corn, thawed and divided
• 2 1/4 cups milk, divided
• 1 teaspoon fresh thyme, chopped
• Kosher salt and pepper, to taste
• 1 ounce extra-sharp cheddar cheese, shredded

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from myrecipes.com

Preparation

Step 1

Cook bacon until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon and set aside. Add 1/2 cup onions, celery, & squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add 1 1/4 remaining cups milk, thyme, salt, and pepper to blender; process until just 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 salt.

Top each serving with bacon, remaining onions, and cheese.