summer squash and corn chowder
Mmmmm…I love this time of year. We’re caught in between of two of my favorite seasons, and it’s glorious. Some days are filled with sun and heat in the 80′s, but then days with cool breezes and occasional autumn thunderstorms are sure to follow. And then more sun. And then more rain. And back again. :) Ah…I love the Midwest.
So to celebrate this fun dance between seasons, wanted to introduce this delicious summer squash and corn chowder. I absolutely love this one. The fresh summer squash and (two types of) corn anchor the soup with their delicious, mild, and sweet flavors. And then the bacon, green onion, and cheddar mixed in balance the soup out perfectly.
AND…since this was originally a recipe from Cooking Light, you might be pleased to know that there’s no cream added. You can just use a few cups of whatever milk you’d like (I chose 1%)…and your friends and family will never know! The soup is wonderfully rich and creamy. And, it all comes together in less than 30 minutes.
In my opinion — a perfect way to celebrate the transition from the fresh produce of summer into the warm comfort food of fall. A complete delight. :)
Summer Squash & Corn Chowder Recipe
(Adapted from Cooking Light)
- 3 slices applewood-smoked bacon
- 3/4 cup sliced green onions, divided
- 1/2 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 tsp. chopped fresh thyme
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. salt
- 1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
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 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 (but do not boil), 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 2 tablespoons bacon, 1 tablespoon remaining onions, and 2 tablespoons cheese.
If you’d like to make this a heartier chowder, feel free to add in some diced potatoes as well. Just be sure that they are cooked ahead of time (either baked, boiled, or sauteed) before adding to the soup.