Fresh Light Chowder Food
SUMMER SQUASH AND CORN CHOWDER (COOKING LIGHT)
Originally published in Cooking Light, Aug 2010: Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal. Vegetarian Swap: Omit bacon and add 2 teaspoons olive oil in place of drippings. Serve with Tomato Brochette.
Provided by GirlyJu
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
- Reserve 1 cup corn; set aside. Place 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.
Nutrition Facts : Calories 335.9, Fat 7.9, SaturatedFat 3.5, Cholesterol 18.2, Sodium 525.5, Carbohydrate 60, Fiber 7.4, Sugar 10.2, Protein 15.8
LIGHT CORN CHOWDER
This is kind of a chowder, but light and nutritious. It's also dairy-free. Also, it could be turned toward Mexican flavors easily! I sometimes add lentils.
Provided by osbornsc
Categories Corn
Time 50m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 16
Steps:
- Cook bacon in a stock pot until crisp. Take bacon out and drain. Reserve 1 tablespoon of the drippings in the stock pot.
- Add the onions to the drippings. Cook until translucent - about 5 minutes. Add frozen corn, carrots, parsnips, cauliflower, and broccoli. Cook while stirring for 2 minutes, then add the bay leaf, thyme, salt, pepper, and stock. Bring to boil and reduce to a simmer for 15 minutes.
- In a separate pan, sauté the red pepper in water over medium heat for about 4 minutes. Add garlic. When garlic is fragrant, add creamed corn. Cook while stirring for another minute.
- Add the creamed corn mixture and bacon to the stock pot. Cook for 5 minutes. Serve.
Nutrition Facts : Calories 120, Fat 2.1, SaturatedFat 0.6, Cholesterol 2, Sodium 510.8, Carbohydrate 24.6, Fiber 4.4, Sugar 5.6, Protein 4.5
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