Summer Squash and Corn Chowder {light}

There are few meals in life more comforting than soup.

(I would count intravenous sugar and chocolate fudge among those few – and yes, I realize I referred to these as “meals”).

That’s just the truth.

And a soup that starts and ends with bacon?

I don’t even need to say it.

Forget the fact that the broth is basically a pot of warm milk – the epitome of comfort.

Soup, warm milk, bacon, melted cheese, and the fresh bounty of summer harvests.

This is a special soup.

Whether you are craving a pot of something warm on a thunderstormy summer afternoon, or your heart needs a little hug, or you just love corn and milk and bacon – it doesn’t matter.

It’s just good, and easy, and delicious.

I suggest if you’re looking for some comfort, you stare right into a pot of this simmering chowder.

Eat a giant bowl with some buttered crusty bread, and top it off with some serious chocolate.

That’s just my prescription.

Do it, and call me in the morning.

 

Summer Squash and Corn Chowder {light}

Prep Time: 10 minutes

Total Time: 35 minutes

Yield: 4 servings

approximately 1 1/2 cups

285 calories per serving

9.4g of fat per serving

This chowder can easily be made vegetarian by omitting the bacon, and using 2 teaspoons of olive oil to saute the vegetables.

Ingredients

  • 2 slices applewood-smoked bacon (I used thick, center cut, lower sodium bacon)
  • 3/4 cup sliced green onions, divided
  • 1/4 cup chopped celery
  • 1 pound yellow summer squash, chopped
  • 1 pound frozen white and yellow baby corn kernels, thawed and divided
  • 2 1/4 cups 1% low-fat milk, divided
  • 1 teaspoon chopped, fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

Directions

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 green onions, celery, and squash to drippings in pan; saute for 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Place remaining corn and 1 cup milk in a blender; process util smooth. Add remaining 1 1/4 cups milk, thyme, and 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 1/2 cups soup int o each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Source

Cooking Light Special Edition, "Readers' Top-Rated Recipes", October 2011

http://www.wherethecookiesare.com/2012/07/31/summer-squash-and-corn-chowder-light/

 

24 thoughts on “Summer Squash and Corn Chowder {light}

  1. Love this! It’s like a full circle… of bacon. I think this post should include a photo of someone holding up a slab of bacon like baby Simba. Just gonna throw it out there.

  2. I love this recipe. I made it last year when I saw it in my Cooking Light magazine and my husband absolutely loved it!

  3. This looks and sounds super yummy! And I must say, you take some pretty amazing photos. Making food photograph well isn’t easy.

  4. Looking to make some soups to freeze. Ever try to make it and freeze it? How did that go? Looking forward to trying it, even if you tell me it didn’t freeze well!!

    • Hi Sandy! I have never frozen it, so I can’t say how it would go. . . . I don’t know how well the milk would do in re-heating. If you try it, let me know – it would be a great one to have around later in the winter months if it works!!

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