Soup

Squash and Corn Chowder is for Soup.

Squash and Corn Chowder takes 10 minutes to prepare.

Squash and Corn Chowder takes 35 minutes to cook.

Squash and Corn Chowder makes 4 servings.

The ingredients for Squash and Corn Chowder are:

2 slices center cut bacon
1/2 cup sliced green onions
1 large celery stalk, chopped
1 lb yellow summer squash, chopped
1 lb frozen white and yellow baby corn kernels, thawed and divided
2 1/4 cups skim milk, divided
1 tsp chopped fresh thyme
Salt & pepper, to taste
1/4 cup fat free cheddar cheese, shredded

Here is how you make Squash and Corn Chowder:

1. Cook bacon in a large pan over medium-high heat until crisp. Remove bacon from pan and set aside. Add onions, celery, and squash to drippings in pan and cook just until vegetable are tender, about 7 - 8 minutes.2. Reserve 1 cup corn and set aside. Place the remaining corn and 1 cup milk in a food processor and pulse until smooth. Add remaining milk, thyme, and salt & pepper to blender and pulse just until combined. 3. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. 4. To serve: Divide evenly into 4 bowls; top each serving with 1 Tbsp bacon and 1 Tbsp cheese.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JSKASICK.

The nutritional information for Squash and Corn Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 147.3

• Total Fat: 1.5 g
• Cholesterol: 6.5 mg
• Sodium: 193.3 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 3.2 g
• Protein: 10.9 g

The dietary needs meet for Squash and Corn Chowder is Low Fat