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!