Summer Squash and Corn Chowder

By Rosemary140

Ingredients

• 2 slices bacon
• 3/4 cup green onions, divided
• 1/4 cup chopped celery
• 1 lb yellow summer squash, chopped
• 1 lb frozen white or yellow baby corn kernels, thawed and divided
• 2 1/4 cups 1% (low fat) milk, divided
• 1 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp salt
• 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

Details

Servings 4
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon, reserving 2 tsp drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in the pan. Saute until vegetables are tender (about 8 minutes).

Reserve 1 cup corn; set aside. Place remaining corn and 1 cup milk in blender. Process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 tsp salt, and pepper to blender. Process just until combined.

Add pureed mix and remaining corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 tsp salt.

Ladle about 1 1/2 cups soup into 4 bowls. Garnish with bacon, onions, and cheese.