Squash and Corn Chowder

Squash and Corn Chowder
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Nutritional Info
  • 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

View full nutritional breakdown of Squash and Corn Chowder calories by ingredient
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Number of Servings: 4


    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


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 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JSKASICK.

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