Thursday, August 18, 2011

Summer Squash and Corn Chowder

Chowder (or soup in general) is not a traditional choice for a summer meal. But this chowder is actually perfect for summer, since it’s loaded with the season’s bounty: summer squash and corn. It’s hearty and satisfying, but still so fresh and light.

What I love most about this chowder is that it relies on the corn itself to thicken it, rather than a roux or heavy cream. The corn is pureed with milk, then added to the soup to heat through. It’s a great way to save on calories, and really serves to imbue every single bite with the flavor of corn. We had impromptu dinner guests the night I put this on the menu, and they loved it just as much as we did. I topped each bowl with a square of baked puffed pastry, and we really liked the crunchy texture it added to the soup. I will definitely make this again. I’ll probably even double it next time, since Joe couldn’t get enough.

Summer Squash and Corn Chowder
slightly adapted from Cooking Light

4 slices bacon, chopped
1 tablespoon butter
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 2% milk
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup shredded extra-sharp cheddar cheese

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Set bacon aside on paper towels to drain. Reserve 2 teaspoons of drippings in pan.

2. Add butter to pan, then add 1/2 cup onions, celery, and squash to pan; sauté 8 minutes or until vegetables are tender.

3. 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.

4. 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.

One year ago: Summer vegetable and pesto tart


Sharon said...

Oh wow!! Boy am I hungry now.. What a great recipe, looks so good! Love the addition of the puff pastry. Thanks for sharing.

Allison said...

Did you get this from me or did we just happen to make the same recipe? :) Either way, it was delicious!

Aarthi said...

love it