Yellow Summer Squash and Corn Chowder

I decided to switch it up the other day and make some soup...or chowder to be more specific! This recipe came from the August 2010 issue of Cooking Light, and the picture of it they had to accompany the recipe is really what sold me!

Of course I went with their "vegetarian" suggestion and 86'd the bacon, and you know what...I never regret not using it! I also always use whole milk instead of the less fat version (personal preference)...and I also almost never follow the salt and pepper instructions...I use them to taste. :)

I have included the original recipe and directions with this post...do with it what you please!

What you need:
2 slices of applewood-smoked bacon <--- again, I left this out.
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped (*TIP! choose small squash, 7-8 inches in length)
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
1/4 cup shredded extra-sharp cheddar cheese

What to do:
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.

Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk into 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 of until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of four bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.


Enjoy! :)


0 comments:

Post a Comment