Tag Archives: corn

Summer Squash and Corn Chowder

In the latest issue of Cooking Light there is a recipe for a summer squash and corn chowder.  There were some gorgeous crook neck and patty pan squash in my CSA box this week so I thought this would be a great recipe to utilize my bounty from Highcross Farm.

This soup is light and airy and full of flavor.  I know, I know. It’s not exactly soup weather.  I have an air conditioner and a craving so I went for it.  You should too.  You won’t be disappointed.

Summer Squash and Corn Chowder (from Cooking Light magazine)

  • 2 slices applewood-smoked bacon (I used regular)
  • 3/4 C sliced green onions, divided
  • 1/4 C chopped celery
  • 1 lb summer squash chopped
  • 1 lb frozen corn, thawed and divided
  • 2 1/4 C 1% low-fat milk (I used skim, came out just fine)
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/4 (1 ounce) shredded 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, the celery and squash to drippings.  Sauté 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Pace the remaining corn and 1 cup milk in a blender (or food processor); process until smooth.  Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process until combined.

Add pureed mixture and reserved 1 cup corn to pot.  Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly.  Stir in 1/8 teaspoon salt.

Ladle about 1 1/2 coups of soup in to a bowl.. Top serving with bacon and sprinkle with cheese.

Yield 4 servings.

So good. So, sooooooooooo good!


Posted by on July 22, 2010 in Uncategorized


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Risotto with fresh corn and peas

One plate of fabulous coming right up…

For this recipe I actually took the corn right off the cob. I also shelled some sugar snap peas. I could have used frozen, but somehow fresh is always best in my book. This was so awesome.  It was creamy and sweet, just outstanding.

Risotto with fresh corn and peas

  • 2 ears of corn
  • 1/2 C of shelled sugar snap peas…or whatever pea you have on hand
  • 1 C risotto
  • 1 shallot finely chopped (I have a ton of shallots so I’m using them can use 1/2 C onion as well)
  • 3 C Chicken stock
  • S&P to taste
  • Shaved Parmesan (optional)
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Take a sharp knife and run it down the ears of corn, getting as much of the kernels as you can. Set aside.

In a large pan, heat butter and olive oil in pan until butter melts (medium high heat).  Add shallots or onions and sautee until clear.  Add risotto and 1 C of the chicken stock.  When risotto has absorbed chicken stock add another cup. Keep doing this until all the chicken stock is gone.  This takes about 30 minutes.  Taste as you go and season with salt and pepper as you see fit.

When the last cup of chicken stock has been absorbed, add peas and corn and mix in until heated through.  Garnish with shaved Parmesan and enjoy!


Posted by on August 19, 2008 in corn, peas, risotto


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