Sunday, September 19, 2010

Summer/Fall Smash-up: Summer Squash and Corn Chowder

Using end of summer produce to create a tummy-warming chowder is a great way to quell those "I'm ready for Fall but it's still ninety-plus degrees outside" cravings. So crank down the AC, pull out a scarf and celebrate soup! Cooking Light does it right with a veggie based creation with notes of smoky bacon and melty cheddar.
I recommend buying high quality, applewood-smoked bacon. It's intense flavor will shine in the background of this chowder.

Event: I WANT FALL! (But it's so darn hot...)
Summer Squash and Corn Chowder
Tomato Bruschetta

For the Soup:


  • 2  slices applewood-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 ounce) shredded extra-sharp cheddar cheese


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; 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.

For the tomato bruschetta:

PH oven to 425 degrees. Arrange 12 thin baguette slices on a baking sheet; bake at 425 for 6 mins or until toasted. Rub toasts with cut sides of halved garlic clove. Combine 1/2 c halved cherry or grape tomatoes, 2 tsp chopped fresh basil, 1 1/2 tsp olive oil, 1 tsp balsamic vinegar and 1/8 tsp kosher salt; top toasts with tomato mixture. 


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