Wow! It's like summer in a bowl! Very nice and so sweet naturally from the in-season corn and squash. I used just a bit more fresh thyme - almost double since I like it and crumbled about half of the bacon into the soup and will leave it there - the rest will be a topping with the green onions. The chowder texture comes on perfectly without hassling to thicken it - amazing! This was easy to make - about 30 minutes- but I did have to watch the heat the last five minutes of stirring and cooking so as not to boil or even simmer. I followed the recipe - it took 3 good-sized ears of corn to net exactly one pound of kernels cut off the cob. I used a bit more celery like 1/4 cup plus a tablespoon, and it took two good-sized summer squashes to make up the pound. This soup is mild but the flavors are SO well-balanced with the onion, thyme, bacon and the corn. You don't have one overriding flavor other than you notice your mouth smiling because this is such a pleasing fresh soup.
Summer Squash and Corn Chowder
Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal.
Yield: 4 servings
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Amount per serving
- Calories: 285
- Fat: 9.4g
- Saturated fat: 3.9g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1.2g
- Protein: 13.3g
- Carbohydrate: 37.8g
- Fiber: 5.4g
- Cholesterol: 20mg
- Iron: 1.3mg
- Sodium: 605mg
- Calcium: 260mg
- 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
- 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.
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