Summer Squash and Corn Chowder

By angielaine

Ingredients

• 2 slices applewood-smoked bacon (I use an entire pack of center cut 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 low-fat milk, divided
• 1 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp salt
• 1/4 cup shredded extra-sharp cheese

Preparation

Step 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 saute 8 minutes or until vegetables are tender. 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 of salt. Ladle into bowls; top with bacon, cheese and remaining onions.