A couple of weekends ago I went to a farmers market and bought 8 ears of sweet corn for $2, and without any idea of what to make with it. Then it seems like Kira was in a similar situation, and this recipe appeared on her blog. I knew John and I would both really like it, and it turned out well. Like she says, it tastes sort of like baked potato soup. I used turkey bacon to cut down on the fat, and I added extra green onions, since they're a favorite of mine.
It was a great way to use up most of the corn, AND we got to use our immersion blender for the first time! Bonus!
Summer Squash and Corn Chowder
from Cook Pray Love.
2 slices applewood-smoked bacon
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 lb yellow summer squash, chopped (we used a yellow zucchini)
1 lb frozen white and yellow baby corn kernels, thawed and divided (We used 2 1/2 cups of fresh corn kernels.)
2 1/4 cups 1% low-fat milk
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp salt
1/4 cup (1 oz) 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; sauté 8 minutes or until vegetables are tender.
2. Reserve 1 cup corn; set aside. Place the remaining corn, all the milk, thyme, 1/2 teaspoon salt, and pepper in the dutch oven and blend with an immersion blender; process just until combined.* Add 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.
*If you don't have an immersion blender, you can follow the directions that call for a regular blender. Just follow the link to Kira's blog, as she posted the original directions.