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Add a photoI enjoyed the fresh taste of this summer vegetable chowder. You can leave out the bacon to keep it truly vegetarian, or add the bacon in as I did for a little extra flavor.
Ingredientes
- 2 slices bacon
- 3/4 cup sliced green onions
- 1/4 cup chopped celery
- 1 pound yellow summer squash, chopped
- 1 pound fresh corn kernels stripped from cob, or frozen baby corn kernels, thawed
- 2 1/4 cups low-fat milk
- 1 tsp fresh thyme, chopped
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp salt
- 1/4 cup shredded sharp chedder cheese (optional)
Direcciones
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan reserving 2 tsp drippings. Crumble bacon and set aside. Add 1/2 cup onions, celery, and squash to drippings and saute for 8 minutes till vegetables are tender.
- Reserve 1 cup corn, set aside. Place remaining corn and 1 cup milk in a blender and puree until smooth. Add remining 1 1/4 cups milk, thyme, 1/2 tsp salt, and pepper to blender. Blend until combined. Add contents of blender and reserved 1 cup corn to the pan. Reduce heat to medium and cook 5 minutes, stirring constantly. Stir in 1/8 tsp salt.
- Ladle about 1 1/2 cups soup into each of 4 bowls and top with 1 Tbsp crumbled bacon, 1 Tbsp green onions, and 1 Tbsp cheddar cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 101 | 58% |
| Total Fat 11.24g | 14% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 549mg | 23% |
| Potassium 576mg | 16% |
| Total Carbs 11.52g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 10.11g | 7% |
| Protein 7.8g | 12% |
