Warm soup belly strikes again!!

I originally wanted to title this entry "Yummy yummy yummy I've got soup in my tummy and I feel like eating more."  But I wasn't sure if the title would fit, so rather than actually trying I just fixed the title.  That's a lesson for all you kids out there, never try.

Like the last entry, this was actually a meal from a while back but since it is so soup appropriate weather today I figured I would enter this one.

One of the down sides of the fall months is the massive amounts of cloudy and rainy days you get here in the Chicago area so you've got to do some cooking to fix the gloom that inevitably comes from day after day of nastiness.

Summer Squash and Corn Chowder with Tomato Bruschetta
(Compliments of Cooking Light)

Based on this picture you might be wondering.....'chowder with cheese and bacon? How can that be light?'  That is a good question and in all likelihood the fact that you use 1% low fat milk instead of whole milk or cream probably doesn't actually make it so much 'light' as 'less heavy'.

2 slices applewood smoked bacon (our bacon doesn't look that great because it is the cheap stuff from Target)
3/4 sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen corn, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup shredded cheddar

1.  Cook the bacon in a large dutch oven. Remove from pan and reserve 2 tsp of drippings (I suppose the fact that you actually remove some of the drippings can also qualify as 'light'). Crumble the bacon and set aside.  Add 1/2 cup onions, celery and squash to the drippings in the pan; saute for 8 minutes or until your veggies are tender.

2. Reserve 1 cup of the corn; set aside.  Put the remaining corn and 1 cup of milk in a blender or processor and blend until smooth.  Add the remaining 1 1/2 cups milk, thyme, 1/2tsp salt and pepper to mixture.  Process just until combined.  Add the puree and reserved cup of corn to the pan.  Reduce the heat to medium and cook 5 minutes or until thoroughly heated, stirring constantly.

3.  Top with remaining bacon and green onions...that is if you didn't already eat the rest of the bacon



I hope you all enjoy your next opportunity to have warm soup belly.  I know I always do!

Bruschetta topping
1/2 cup chopped tomato
2tsps of fresh basil or tarragon if you don't have basil
1 1/2 tsps. extra virgin olive oil
1 tsp balsamic vinegar
1/8 tsp salt.

Combine and place on toasted bread.