Fresh Corn And Summer Squash Chowder Recipe

Name: Fresh Corn And Summer Squash Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T. olive oil; 3/4 cup sliced green onions, divided; 1 clove garlic, minced; 1/4 cup chopped celery; 1 pound yellow summer squash, chopped; 3 1/2 cups fresh corn, divided; 2 1/4 cups 2% milk, divided; 1/2 t. Mexican oregano, crumbled; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon salt; 2 slices bacon, cooked crisp and crumbled; 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese; 1 medium tomato, chopped

Servings: persons

2 T. olive oil
3/4 cup sliced green onions, divided
1 clove garlic, minced
1/4 cup chopped celery
1 pound yellow summer squash, chopped
3 1/2 cups fresh corn, divided
2 1/4 cups 2% milk, divided
1/2 t. Mexican oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 slices bacon, cooked crisp and crumbled
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1 medium tomato, chopped

1
pan; saute 8 -10 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, oregano, 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 cheese,. 1 tablespoon remaining onions, and 1 T. of chopped tomatoes.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 T. olive oil, 3/4 cup sliced green onions, divided, 1 clove garlic, minced, 1/4 cup chopped celery, and more.

Yes, Fresh Corn And Summer Squash Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Corn And Summer Squash Chowder

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