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 contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. 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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