This is my favorite summer soup. I know it seems weird to eat a hot soup in summer but this is delicious and a great way to use up squash from your garden. Plus it is light. The recipe came from Cooking Light and if you follow the directions exactly it only has 285 calories per serving. I usually double this recipe so I can have some leftovers the next day.
Summer Squash and Corn Chowder
2 slices applewood-smoked bacon
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow corn kernels, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp fresh ground pepper
1/8 tsp salt
1/4 cup shredded extra-sharp cheddar cheese
1. 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; saute 8 minutes or until vegetables are tender.
2. 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 tsp salt, and pepper to blender; process until just 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 tsp salt.
Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 Tbsp bacon, 1 Tbsp remaining onions, and 1 Tbsp cheese.