I love chowder.
New England Clam Chowder, corn chowder, however it comes, I want it! However, a lot of chowders have heavy cream and some not-so healthy ingredients that make them unmanageable in my attempt to stick to my meal plan. But with the coming of Fall, this seasonal soup recipe from Kathryn Conrad of Cooking Light has saved my love for chowder by creating a healthy, delicious concoction from some star ingredients on the Autumn produce lineup.
- 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. Add 1/2 cup onions, celery, and squash to oil in pan; sauté 8 minutes or until vegetables are tender.
2. Reserve 1 cup corn; set asidePlace 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.
And there you have it! A delicious chowder to overcome the winds of seasonal change, using the freshest ingredients around.