Wednesday, August 24, 2011

Summer Squash and Corn Chowder

Here I am , back after a little Thanksgiving break and ready to get back in the swing of things.  And by "in the swing" I mean MORE COOKING.  Tis the season after all and my friends are already asking what goodies I will be baking this year.  So while I think about that, I wanted to share a recipe that I made in August with the last of the summer squash.

There is a great time of the year when both corn and yellow squash are in season, both sweet and juicy, and both begging to be made together.  And who am I to ignore the pleas of vegetables!  So a late summer chowder was quickly put together.  Now I know a "chowder" usually contains potatoes, but I tend to leave potatoes out of soups because I love to eat chewy, crusty breads with my steaming bowl.  Therefore what you see below is my take on a corn chowder, basic recipe from Cooking Light.  Enjoy!

Summer Squash and Corn Chowder (by Cooking Light)
  • 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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