Monday, August 02, 2010

Can I Just Say

I'm in love with my new issue of Cooking Light. I made another recipe the other night from the magazine and it was a huge hit.

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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.

Nutritional Information
Calories:285
Fat:9.4g (sat 3.9g,mono 3.4g,poly 1.2g)
Protein:13.3g
Carbohydrate:37.8g
Fiber:5.4g
Cholesterol:20mg
Iron:1.3mg
Sodium:605mg
Calcium:260mg

My version was a bit different than the Cooking Light version. Mainly because I started cooking things before I actually read the recipe again. I wanted more of a creamier soup so I pretty much threw everything into the pot and hit it with an immersion blender. CL says to only do this with some of the corn and the milk, leaving chunks of squash and corn in the soup. Doing it my way won't get you a creamy smooth soup either. Squash just doesn't turn creamy easily. It'll be more the consistency of apple sauce which is how my version came out. John is always a little surprised when soup is the actual DINNER and not an appitizer and he did go back for seconds. Plus it's a creat way to go meatless (I don't count the bacon) and a great way to use up some of the squash I still have hanging around.

2 comments:

  1. OMG! I had squash soup on our honeymoon and loved it so I might just have to try this. Thanks for sharing Faith!

    ReplyDelete
  2. This looks absolutely delicious and I have been looking for a way to use up all our extra summer squash, I'm definitely going to have to try this one out!

    ReplyDelete

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