Hi, lovely people! I failed at cooking much of anything this weekend. We ate out much more than usual, including Mexican, Subway, Old Chicago, and Panera. Eeek. I also managed to get myself a nice chest sunburn at the lake. Other than that, it’s been a pretty uneventful weekend. After finally getting groceries, I whipped up a little chowda for dinner.
Summer Squash and Corn Chowder
Altered from recipe in Cooking Light, August 2010 issue
- 2 slices bacon (I used 4 slices chopped turkey bacon)
- 3/4 cup green onions, sliced, divided
- 1/4 cup celery, chopped
- 1 pound summer squash, chopped (about 2 medium squashes)
- 1 pound frozen corn, thawed, divided (I used 4 ears of corn, cut off the cobs)
- 2 1/4 cups milk (I used skim)
- 1 tsp fresh thyme, chopped (I used a couple dashes of dried thyme)
- 1/2 + 1/8 tsp salt
- 1/4 tsp pepper
- I also added some garlic powder and a pinch of cayenne pepper.
- shredded, extra-sharp cheddar cheese for topping
- Cook bacon in large soup pot, then add summer squash, 1/2 cup of green onions, and celery to the pan. Cook until softened, about 8 minutes.
- Reserve 1 cup corn, set aside. In a blender, put 1 cup of the milk and the remainder of the corn. Puree until well blended. Add remaining 1 1/4 cup milk, 1/2 tsp salt, pepper, and thyme. Blend until just combined.
- Add pureed mixture, 1/8 tsp salt, and the 1 cup of corn to the pan. Simmer until heated through, stirring frequently.
- Top individual servings with reserved green onions and cheese (and hot sauce!). Makes 4 servings.