I have finally been able to spend multiple nights in a row in the kitchen. It's been so nice. Making dinner is my ultimate way of relaxing after a long, busy day at school (especially with a glass of wine in hand). I have been craving soup and corn chowder seemed like the perfect way to make the most of the end of summer while still enjoying a warm and hearty bowl of soup. You could certainly use fresh corn from the farmers market while it's in season but I really loved the frozen roasted corn from Trader Joe's, it had great flavor and meant that I didn't have to shuck corn!
Summer Squash and Corn Chowder
** Adapted from Cooking Light
2 slices turkey bacon
3/4 cup green onions, sliced and divided
1 pound yellow squash, cubed
1 pound frozen corn (I used frozen roasted corn from Trader Joe's)
2 1/2 c. skim milk, divided
1 teaspoon thyme, chopped
1/2 tsp salt
1/4 tsp pepper
1/4 c. extra sharp cheddar cheese
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, crumble and set aside. Add a little olive oil to the pan and then saute 1/2 cup green onions, and the squash for 8 minutes or until vegetables are tender.
Reserve 1 cup corn; set aside. Place remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/2 cups milk, thyme, and 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. Season with salt and pepper as needed. Ladle the soup into bowls; top each serving with a little crumbled bacon, green onions, and cheese.