Summer Squash and Corn Chowder

            
             This definitely is a great recipe for fall. It looks good, smells good, and of course tastes amazing! It is also very good for those cold days we are about to have pretty soon. Enjoy!

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Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal.

Total: 40 minutes
Yield: 4 servings

Ingredients

• 2  slices applewood-smoked 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

Preparation

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.