This recipe has similar flavors to the Summer Corn Fettuccine recipe I recently posted, which is why I loved it! I usually don't like eating soups in the summer, but when it's such a fresh summer chowder, how can you resist?! Sweet corn and yellow squash, celery, and salty bacon and cheese on top make it the perfect summer meal. And it was easy!
Look closely and you can see the slices of squash (they look like cheese at first glance).
I made this soup even healthier by using fat-free half-and-half, and I love how rich and creamy the blended corn makes it! I added canned chicken to make it more filling and it was great!
Summer Squash and Corn Chowder [from Cooking Light]
1/4 cup chopped celery (I think I used more, like 2–3 stalks)
1 pound yellow summer squash, chopped
3–4 ears of corn, with corn sliced off, OR 1 pound frozen corn kernels (thawed)
3/4 cup sliced green onions, divided
2 cooked chicken breasts, shredded or thinly sliced (or 1 large can of chicken)
1 1/4 cups fat-free milk
1 cup fat-free half and half (or 2 1/4 cups low-fat milk instead of fat free milk and half and half)
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp pepper
1/8 tsp salt
1 Tbsp olive oil
1/4 cup shredded cheddar cheese, for topping
2 slices of bacon, cooked and chopped, for topping
Heat olive oil in a large pot over medium-high heat. Add squash, celery, and 1/2 cup of green onions to the pan, saute until vegetables are tender, about 8 minutes.
Reserve 1 cup of corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk (and half and half), thyme, 1/2 tsp salt, and pepper to blender and process until just combined. Add pureed mixture, chicken, and reserved 1 cup corn to the pot. Reduce heat to medium and cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt.
Ladle into bowls and top with bacon, remaining green onions, and cheese. Makes about 4 servings.
I served this chowder with homemade wheat French bread. Mm, mm, good!