Rating: 4 stars
89 Ratings
  • 1 star values: 3
  • 2 star values: 4
  • 3 star values: 16
  • 4 star values: 24
  • 5 star values: 42

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.

Kathryn Conrad
Recipe by Cooking Light August 2010

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Read the full recipe after the video.

Recipe Summary

total:
40 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

285 calories; fat 9.4g; saturated fat 3.9g; mono fat 3.4g; poly fat 1.2g; protein 13.3g; carbohydrates 37.8g; fiber 5.4g; cholesterol 20mg; iron 1.3mg; sodium 605mg; calcium 260mg.
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