Monday, August 16, 2010

Easy Tasty Corn Chowder


I made this corn chowder tonight and served it with BLT's. It was delicious! Casey doesn't like summer squash so he picked out all of his squash pieces, (he's a good sport) but I loved it just the way it was. Super fast and easy and a great way to use up squash from the garden.

Summer Squash and Corn Chowder

Summer Squash and Corn Chowder


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

Preparation

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.

1 comment:

jen said...

Thanks for the recipe! I am going to try it tonight. I seriously have squash coming out of my ears and I only planted one squash plant! I hope you are doing well. Love ya, Jen