Wednesday, June 19, 2013

Summer Squash and Corn Chowder

-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 shredded extra-sharp cheddar cheese

1.  Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.
2.  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.
3.  Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth.
4.  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.
5.  Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly.
6.  Stir in 1/8 teaspoon salt.
7.  Serve soup with toppings: bacon, onions and cheese.

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