My friends and family in California are dealing with fires and ridiculous heat, meanwhile, I’m making soup for dinner. But it’s soup with ‘Summer’ in the name, so it’s not as bad, right?
This recipe is from Cooking Light, August 2010.
Substitution made, noted below.
Summer Squash & Corn Chowder
2 slices applewood-smoked bacon
3/4 c sliced green onion – divided
1/4 c chopped celery
1 lb yellow summer squash, chopped
1 lb frozen white and yellow baby corn kernels, thawed and divided
2 1/4 c 1% low-fat milk, divided – I used 2%
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp salt
1/4 c shredded extra-sharp cheese
Cook bacon in a large Dutch oven over med-high heat until crisp. Remove bacon from pan, reserving 2 tsp of the drippings in the pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery and squash to the drippings in pan; saute 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 tsp salt and pepper to the blender; process until just 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 tsp salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tblsp bacon, 1 tblsp onions and 1 tblsp of cheese.