Squash & Corn Chowder

Classic Zucchini Bread

2 slices 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 oz) 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.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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