Summer Squash And Corn Chowder (Cooking Light) Recipe

Name: Summer Squash And Corn Chowder (Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices applewood-smoked bacon; 3/4 cup green onion, sliced and divided; 1/4 cup celery, chopped; 1 lb summer squash, chopped; 1 lb frozen white and yellow baby corn kernel, thawed and divided; 2 1/4 cups 1% low-fat milk, divided; 1 teaspoon fresh thyme, chopped; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/8 teaspoon salt; 1/4 cup extra-sharp cheddar cheese, shredded

Servings: persons

2 slices applewood-smoked bacon
3/4 cup green onion, sliced and divided
1/4 cup celery, chopped
1 lb summer squash, chopped
1 lb frozen white and yellow baby corn kernel, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 teaspoon fresh thyme, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1/4 cup extra-sharp cheddar cheese, shredded

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; saute 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.

313

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 11 ingredients. The key ingredients include: 2 slices applewood-smoked bacon, 3/4 cup green onion, sliced and divided, 1/4 cup celery, chopped, 1 lb summer squash, chopped, and more.

Yes, Summer Squash And Corn Chowder (Cooking Light) 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.

Summer Squash And Corn Chowder (Cooking Light)

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