Summer Squash and Corn Chowder

Each week as I make my grocery store list, I flip through my recipe book and pull out 2-3 meal ideas. I never plan what days we will have the meals, I just purchase the ingredients to have on hand for the week. Then I put the recipes on the fridge for when I need them. This is my new routine, since moving in with B. It's working out really well and keeps me from wandering the grocery store aisles thinking "what the heck should I make for dinner?" Plus, I have the chance to keep trying new recipes. 

Here's what we ate this week:
Sunday: Gnocchi with Roasted Cauliflower
Monday: Summer Squash and Corn Chowder 
Tuesday: Pumpkin Pancakes (mix from TJ's) with fruit smoothies
Wednesday: Chicken Taco Salad
Thursday: Beef Stir Fry

The Summer Squash and Corn Chowder was my new recipe for this week (#10 of my 10x2010 personal challenge). I knew B would love the corn, he is an Iowan after all. The summer squash was a delicious addition to an otherwise average corn chowder! And how can you resist a healthy recipe that includes cheddar and bacon on top? Although I try to steer clear of dairy, I went ahead and used regular milk over soy milk. Next time I will definitely make it with Lactaid milk, as suggested by Kaci. 

Summer Squash and Corn Chowder

Ingredients
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

Preparation

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.

Serves 4

Enjoy!