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.
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
How to Make It
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.
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.
I am not crazy about soup in the summer. In the south it gets pretty hot, but I had a lot of squash to use up in something. I came across this recipe and thought I would try it out. Based on the reviews, however, it seemed to need some work. I did make this to my personal preference.....Skipped the bacon!! I added garlic, shredded carrot, zucchini, and stewed one potato separately. I also used vegetable broth and a good splash of cream. I put everything together at the end and used my immersion blender. I think it turned out very good!!
Have been making this one every summer and it is a hit with family and friends. Try this if using fresh corn on the cob.. I learned from another recipe to cook the corn cobs scraped from the corn in the soup while simmering and it adds a wonderful earthy richness.
I followed the recipe exactly, except that I had to add some zucchini instead of yellow squash. I added a whole bunch more salt because it was very bland. I also tried to add some soup base, because I think the soup needs some richness to it besides milk. It wasn't terrible, but it definitely needed something that I cannot put my finger on. Next time I will use a chicken broth or stock along with the puree as the soup base. And a lot more bacon, but I guess that doesn't make it as healthy :-) I may also try adding more vegetables.
I used whole milk instead of 1%..not so light but really good :). I used three ears of fresh corn and fresh summer squash from the farmers' market. With a side of sliced fresh heirloom tomato..the acid was a nice counterpoint to the creamy sweetness of the soup.
I omitted the bacon (but would have used turkey bacon if I had it) + sauteed using 2tsp olive oil. I had 3 ears of fresh corn from the farmers market and used all (including the liquid you get when you scrape with the blunt end of the knife after cutting off the corn). I followed all directions but used dried thyme + only skim milk. I loved the creaminess of this soup (thanks to the blender). Despite the simplistic veggies it requires, I thought this dish would make a great soup starter to a meal (I don't think it would fill up a 12 year old boy or a 6'3" father) but I would enjoy this as a light lunch with some homemade bread!
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