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Summer Squash and Corn Chowder

Summer Squash and Corn Chowder
Photo: John Autry; Styling: Mindi Shapiro
Total time 40 mins
Yield

4 servings

Enjoy a low-calorie soup in the summertime by making this satisfying chowder with the season's best produce. Top with cheese and bacon for kid appeal.

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

Nutrition Information

  • calories 285
  • fat 9.4 g
  • satfat 3.9 g
  • monofat 3.4 g
  • polyfat 1.2 g
  • protein 13.3 g
  • carbohydrate 37.8 g
  • fiber 5.4 g
  • cholesterol 20 mg
  • iron 1.3 mg
  • sodium 605 mg
  • calcium 260 mg

How to Make It

  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.

    Photo: Lee Harrelson
  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.