Summer Squash and Corn Chowder (Cooking Light)

Originally published in Cooking Light, Aug 2010: Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal. Vegetarian Swap: Omit bacon and add 2 teaspoons olive oil in place of drippings. Serve with Tomato Brochette.

• Ready In: 40 mins
• Serves: 4

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; sauté 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.