summer squash and corn chowder

August 16, 2010 at 6:09 pm Leave a comment

Squash Corn Chowder 3

I know what you’re thinking. “Erin, it’s summer. I don’t want to eat a heavy chowder.” Obviously, you and I do not share genes. But don’t worry, this is not a heavy chowder.

This is chowder courtesy of Cooking Light magazine. I know what you’re thinking. “Erin, it’s chowder. I don’t want to eat a low-fat chowder.” Obviously, you and I do not share body mass indices. But don’t worry. This is not a flavorless low-fat chowder.

Obviously, the mention of bacon should be enough to convince you. If it’s not, consider prime, in-season yellow squash and corn. Consider green onions and fresh thyme. Consider cheddar cheese. And bacon.

Squash Corn Chowder 2

Let’s go out on a limb and enjoy some summer chowder, shall we? Dad and I made this the last time he came to visit. His bowl would be the one with green onions on top. I don’t love green onions raw. It’s a choice. This would be fabulous with a chunk of crusty bread, or maybe a quesadilla. Did I mention the bacon?

Summer squash and corn chowder

Adapted from Cooking Light.

The only real changes I made to this recipe were to use fresh corn, and leave the milk choice flexible. The original calls for 1%, but I had skim and it still came out delicious. I can only imagine that a little bit of extra fat would make it creamier, so feel free to use whatever you have on hand.

  • 2  slices bacon
  • 3/4  cup  sliced green onions, divided
  • 1/4  cup  chopped celery
  • 1  pound  yellow summer squash, chopped
  • 1  pound  fresh corn kernels, cut off of the cob and divided
  • 2  1/4  cups milk, divided (see head note)
  • 1  teaspoon  chopped fresh thyme
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/8  teaspoon  salt
  • 1/4  cup  shredded extra-sharp cheddar cheese

In a large pot or Dutch oven, cook the bacon over medium-high heat until crisp. Remove bacon from the pan and set aside on paper towels to continue crisping. Reserve 2 teaspoons bacon grease in the pot. Add 1/2 cup green onions and all of the celery and squash to the bacon grease, and saute for approximately 8 minutes, or until tender.

Set aside 1 cup of the corn kernels. Place the remaining corn and 1 cup milk in a blender and blend until smooth. Add the remaining 1  1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to the blender and blend until just combined. Add the milk and corn mixture, the reserved 1 cup of corn, and 1/8 teaspoon salt to the pot. Reduce the heat to medium and cook for 5 minutes or until thoroughly heated, stirring occasionally. Serve topped with crumbled bacon, remaining green onions, and cheddar cheese.


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sweet corn cupcakes with browned butter frosting peach and tomato salsa

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