Reporting Crystal Grobe
I’m not opposed to eating soup when it’s hot out, especially refreshing soups like gazpacho, but something feels oh-so-right about making soup when the weather turns cooler. It’s like cozying up to a fire or sipping a mug of hot chocolate; it’s comfort just when we need it.
Although the farmers markets are slowing down and produce is becoming scarcer, this Summer Squash and Corn Chowder uses ingredients that can be found towards the end of the season: yellow summer squash and sweet corn. (This recipe also works well with frozen corn in case you plan to preserve some for later use.) Pick up some local bacon while you’re at the market too.
Summer Squash and Corn Chowder
From Cooking Light magazine, August 2010
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 white and yellow baby corn kernels, cut fresh from the cob, 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
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.
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.