- 4
- 40 mins
- 40 mins
0/5
(0 Votes)
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
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.
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