Summer Squash And Corn Chowder (cooking Light)

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.