Summer Squash and Corn Chowder

Summer Squash and Corn Chowder
Photo by John Autry

Ingredients

  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon freshly ground black pepper
  • 1 pound frozen white and yellow baby corn kernels, thawed and divided
  • 1 pound yellow summer squash, chopped
  • ½ teaspoon salt
  • ¼ cup (1 ounce) shredded extra-sharp cheddar cheese
  • 1 pound yellow summer squash, chopped
  • + 15 more ingredients
    • 1 teaspoon chopped fresh thyme
    • ¼ cup (1 ounce) shredded extra-sharp cheddar cheese
    • ¾ cup sliced green onions, divided
    • ½ teaspoon salt
    • 1/8 teaspoon salt
    • ¼ cup chopped celery
    • 2 slices applewood-smoked bacon
    • 1 pound frozen white and yellow baby corn kernels, thawed and divided
    • 2 ¼ cups 1% low-fat milk, divided
    • 2 slices applewood-smoked bacon
    • ¾ cup sliced green onions, divided
    • ¼ cup chopped celery
    • 2 ¼ cups 1% low-fat milk, divided
    • 1/8 teaspoon salt
    • ¼ teaspoon freshly ground black pepper

1. 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. 2. Reserve 1 cup corn; se...

View full recipe at My Recipes

Comments

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network