Summer Squash & Corn Chowder 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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Summer Squash & Corn Chowder Recipe
Ingredients
- 2 slices applewood smoked bacon
- ¾ cup sliced green onions divided
- ¼ cup chopped celery
- 1 lb yellow summer squash chopped
- 1 lb frozen white and yellow baby corn kernels thawed and divided
- 2 ¼ cups 1% low-fat milk divided
- 1 tsp chopped fresh thyme
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- â…› tsp salt
- ¼ cup 1 ounce shredded extra-sharp cheddar cheese
Instructions
- 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. 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.
Nutrition
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