Summer Squash And Corn Chowder (Cooking Light)

Name: Summer Squash And Corn Chowder (Cooking Light)
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

11 ingredients

2 steps

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

Directions

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.