Squash and Corn Chowder

by Elizabeth

On Sunday while making our weekly meal plan (yes, I’m a type A planner and take it out on the grocery store), I faced yet another workweek lunch conundrum. After a mysterious 30 degree temperature drop, Texas is no longer being blessed with utterly perfect spring weather but rather has slipped back into the grasp of winter. Which means I am once again craving warm comfort food for lunch – plus I am sicktodeath of my favorite salad and if I have to eat another for lunch in the next month I might die. However…bathing suit season is also a mere 33 days away for me so reverting to grilled cheese and pasta is OUT. Thankfully, this Corn and Squash Soup came calling to me from my (type A list maker) google doc of “Recipes to Try” and saved me from my weekday lunch boredom. Warm and filling yet only around 300 calories? WINNING.

Squash and Corn Chowder

adapted from Cooking Light, serves 4

3  slices applewood-smoked bacon
1/2  cup  sliced green onions
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 skim milk, divided
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh basil
1/2  teaspoon  salt
1/4  teaspoon  freshly ground black pepper 1/2 teaspoon paprika
1/4 – 1/2 teaspoon cayenne pepper
3 tablespoons cream
1 parmesan rind

Garnish with
1/4  cup  (1 ounce) shredded extra-sharp cheddar cheese
1/4 cup chopped green onions

In a dutch oven or soup pot, cook the bacon until browned and crisp. Remove with slotted spoon and set aside. Add the celery, onions, and squash to the bacon grease, and cook until tender – about 12-15 minutes. Set aside 1 cup of corn, and add the remaining corn to the blender. Add milk, half of squash mixture, salt and pepper, and herbs to the blender. Mix well until nearly smooth. Pour mixture back into the soup pot. Add the remaining corn, cream, and parmesan rind, season to taste, and let the soup simmer for 15-20 more minutes. Serve with crumbled bacon, extra green onions, and cheddar cheese for garnish.