Summer Squash and Corn Chowder
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Ingredients
2 slices of apple-smoked bacon
¾ cup chopped green onion, divided
¼ cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow corn kernels, thawed and crushed
2 ¼ cups 1% low-fat milk, divided
1 teaspoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ a teaspoon of salt
¼ cup (1 oz) grated extra-spicy cheddar cheese
To make
Enjoy a low-calorie soup in the summer with this hearty soup made from the best ingredients of the season. Top with cheese and bacon to make the kids enjoy.
Bake the bacon in a large roasting pan over medium-high heat until crisp. Remove the bacon from the pan, leaving 2 teaspoons of the filling in the pan. Crumble the bacon and set aside. Add 1/2 cup onion, celery, and zucchini to the filling in the pan; simmer for 8 minutes or until vegetables are tender.Reserve 1 cup of corn; set aside. Put the remaining corn and 1 cup of milk in a blender; whisk until smooth. Add the remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt and pepper to a blender; beat until smooth. Add the grated mixture and the remaining 1 cup of corn to the pan. Reduce the heat to medium; cook for 5 minutes or until fully warmed, stirring constantly. Add 1/8 teaspoon of salt. Pour about 1 1/2 cups of soup into each of the 4 bowls; sprinkle each serving with about 1 tablespoon of bacon, 1 tablespoon of remaining onion, and 1 tablespoon of cheese.
Bake the bacon in a large roasting pan over medium-high heat until crisp. Remove the bacon from the pan, leaving 2 teaspoons of the filling in the pan. Crumble the bacon and set aside. Add 1/2 cup onion, celery, and zucchini to the filling in the pan; simmer for 8 minutes or until vegetables are tender.Reserve 1 cup of corn; set aside. Put the remaining corn and 1 cup of milk in a blender; whisk until smooth. Add the remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt and pepper to a blender; beat until smooth. Add the grated mixture and the remaining 1 cup of corn to the pan. Reduce the heat to medium; cook for 5 minutes or until fully warmed, stirring constantly. Add 1/8 teaspoon of salt. Pour about 1 1/2 cups of soup into each of the 4 bowls; sprinkle each serving with about 1 tablespoon of bacon, 1 tablespoon of remaining onion, and 1 tablespoon of cheese.
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Author:Admin
Published: 11/20/2023 8:52 PM
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