Summer Squash and Corn Chowder

Summer Squash and Corn Chowder
Summer Squash and Corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    slices applewood-smoked bacon

  • 3/4

    cup sliced green onions, divided

  • 1/4

    cup chopped celery

  • 1

    pound yellow summer squash, chopped

  • 1

    pound frozen white and yellow baby corn kernels, thawed and divided

  • 2 1/4

    cups 1% low-fat milk, divided

  • 1

    teaspoon chopped fresh thyme

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/8

    teaspoon salt

  • 1/4

    cup (1 ounce) shredded extra-sharp cheddar cheese

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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