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Receta Corn and Summer Squash Chowder
by Nancy Miyasaki

Corn and Summer Squash Chowder

I 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.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

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

  1. 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.
  2. 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.
  3. 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.