Summer Squash & Corn Chowder Recipe

5 / 5 (1 review) No Comments

Summer Squash Corn Chowder Soup Recipe

Corn Chowder is one of my favorite comfort foods. This summer squash version looks super yummy! I will definitely be trying this one next!

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Thanks, MyRecipes.com

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Summer Squash & Corn Chowder Recipe

5 / 5 (1 review)
Serves: 4 servings

Ingredients

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

Instructions

  1. 1. Cook the bacon in a large Dutch oven (or skillet) 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. 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.
Categories: Soups and Chilis

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