August means summer and it is a good time to take advantage of all the great produce at the market. Tomatoes are tasting good now, lots of corn around, as well as eggplant, peaches and blueberries. Take advantage of the grill. Pair pasta with lots of vegetables. Make colorful salads. Seafood is in season, so pair it with tomatoes or seasonal vegetables. Lots of delicious meals ahead for the month.
Steak Burgers
4 servings
There are several cuts of beef that work well in making steak burgers including: Brisket, Hanger, Short rib, Steak tail and/or Sirloin and when combined with chuck or each other, they can create some of the best-tasting Burgers around. Get creative with your toppings. While bacon and cheese are ever popular, I like to create healthier toppings from what is seasonally available. So my toppings incorporate tomatoes, peppers and onions.
You can actually roast the peppers on the grill. After the grill is heated, oil the grates and place the peppers directly on the hot grill. Rotate them as they blacken. As soon as all the sides are blackened, place the peppers in a paper bag to cool. when they are cool enough to touch, remove the stem and seeds and pull off the skin. The peppers are then ready to place on top of the burgers.
Serve these burgers with a Greek Salad.
Ingredients
- 1 1/3 lbs grass-fed organic ground beef steak for burgers
- Steak seasoning (I like Penzey’s Chicago seasoning)
- 4 sturdy burger rolls (recipe link for my homemade rolls)
- 1/2 cup tomato jam (recipe link)
- 2 whole roasted red peppers
- 1 medium onion sliced and sautéed in butter
Directions
Shape the meat into four equal patties. If you want to make just two servings, freeze two of the burgers for another time.
Sprinkle the steak seasoning on both sides of the patties and spray each with olive oil cooking spray.
Heat an outdoor grill on high. Oil the grill grates. Place burgers on the grill, cover, cook turning once, for 8 minutes total.
Toast the rolls at the same time. Place the burgers on the bottom half of the rolls.
Assemble the burgers by placing 2 tablespoons of tomato jam on each patty, then one-quarter of the onions and top each with half of a roasted red pepper. Place the roll tops on the burgers and serve.
Greek Vegetable Salad
For 2 servings
Ingredients
- Half of a red onion, thinly sliced
- 8 pitted Kalamata olives
- 1 small green bell pepper, chopped
- 2 large tomatoes, chopped
- 4 Tuscan pickled peppers
- Half of a cucumber, peeled, seeded and diced
- 1 cup crumbled feta cheese
Dressing
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 clove minced garlic
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 teaspoon agave syrup
- 1/4 teaspoon ground black pepper
Directions
In a large salad bowl, combine the onion, olives, bell peppers, Tuscan peppers, tomatoes, cucumber and feta cheese.
Whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, agave and black pepper. Pour the dressing over the vegetables, toss and serve.
Creamy Zucchini Pasta
Serve with Stuffed Tomatoes, recipe below.
Serves 2-3
- Salt to taste
- 8 ounces penne or other short pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 small sweet onion
- 1/2 teaspoon chile flakes
- 1 large zucchini, about one pound
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil or a combination of herbs you like
Directions
Bring a large pot of salted water to a boil. Cook the pasta al dente. Drain.
Slice the zucchini into ½ inch circles and then cut each circle into little logs.
Cut the onion in the same manner, so that the pieces are about the same size as the zucchini.
Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 3-4 minutes.
Add the garlic, stir and, then, add the zucchini.
Cook over low heat, stirring occasionally, until cooked through and tender. Do not let it brown.
Add the chile flakes and stir. Add the cream. Season with salt and pepper. Let cook on low heat until thickened a bit.
Stir the basil into the sauce, add the cooked pasta and let the pasta cook in the sauce for a minute or two.
Turn off the heat. Toss with the Parmesan cheese and serve.
Stuffed Tomatoes
For 2
Ingredients
- 2 vine-ripened medium-sized tomatoes
- Salt
- 1/2 cup plain panko breadcrumbs
- 1 clove garlic, minced
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons chopped chives
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
Directions
Preheat oven to 400 degrees F.
Cut the tops off the tomatoes and scoop out the pulp and seeds.
Salt the insides of the tomato shells and set upside down on a paper towel to drain, about 15 minutes.
In a medium bowl, mix together the panko breadcrumbs, garlic, herbs, 1/4 cup of the grated Parmesan cheese and the oil.
Stuff the tomatoes with the filling, sprinkle the top with the remaining Parmesan cheese.
Place the tomatoes in a small oiled baking dish and bake the tomatoes until cooked through and the tops are golden brown, about 20 minutes.
Corn Chowder
For the corn stock ingredients
- 12 corn cobs (corn kernels removed and set aside for the chowder)
- 2 chive stalks
- 2 stems fresh parsley
- 2 stems fresh thyme
- 1 bay leaf
Directions
Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat.
Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids and measure the broth.
If you do not have 6 cups add water to make the 6 cups. Set aside the broth.
For the chowder ingredients
- 2 tablespoons butter
- 2 leeks, white and light green sections, chopped
- 3 celery stalks, cut into 1/2-inch dice
- 3 carrots, diced
- 1 bell pepper, stemmed, seeded and cut into 1/2-inch dice
- 1 jalapeno pepper, finely diced
- 1 lb potatoes, peeled and diced
- 6 cups fresh corn kernels, divided
- 1 sprig fresh thyme
- 1 teaspoon chili powder
- 1 cup half-and-half or evaporated milk
- 6 cups corn stock or vegetable broth if you don’t make the corn stock
- Kosher salt and black pepper to taste
- Grated cheddar cheese, chopped chives or crumbled bacon, for garnish
Directions
Heat the butter in a Dutch oven or large soup pot.
Add the leeks, celery, carrots, bell pepper, jalapeno and potatoes to the pot and saute for ten minutes until soft.
Add 3 cups of the corn, the 6 cups corn stock, chili powder and the thyme.
Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.
Take the pot off the heat and puree the contents with an immersion blender.
Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.
Return the pot to the heat and simmer the soup for about 30 minutes.
Gulf of Maine Redfish Poached in Puttanesca Sauce
Acadian Redfish, also known as ocean perch, are caught in the Gulf of Maine (deep waters off the coasts of Maine, Massachusetts and New Hampshire). The fish I purchased is certified, wild caught and sustainable. Fish cooked this way is so tasty and tender.
2 servings
Ingredients
- 1 ¼ pounds Maine redfish of other boneless white fish fillets, cut into 4 equal pieces
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon coarse kosher salt
- 1 small onion or 1 large shallot, diced
- 1 tablespoon finely chopped garlic
- 3 tablespoons dry red wine
- 1/4 cup coarsely chopped, pitted Kalamata olives
- 1 tablespoons capers
- 1/2 teaspoon anchovy paste
- 2 cups seeded and finely diced fresh plum tomatoes, about 8-9
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon red pepper chile flakes
- 1/2 cup chopped parsley
- 3 oz thin spaghetti or linguine
Directions
For the puttanesca sauce
Heat the oil in a medium saute pan with a cover over medium-high heat until hot.
Saute the onions and garlic until translucent, about 2 minutes, and then stir in the wine, olives, capers and anchovy paste, tossing to combine.
Stir in the tomatoes and bring to a boil. Once at a boil, stir in the tomato paste, followed by the oregano and red pepper flakes.
Taste and adjust the seasoning.
Cook the pasta al dente. Drain
For the fillets
Dry the fillets well with paper towels. Score the skin of each fillet three times with a sharp knife.
Sprinkle with salt.
Bring the sauce to a boil, again. Reduce heat to a simmer and add the fish fillets, skin side down.
Cover the pan and cook over low heat for 6 minutes or until the fish is cooked. Sprinkle with the parsley.
Divide the pasta between two plates and place the fish and sauce over the pasta to serve.
Summer is here along with just about every vegetable you could possibly want to cook. It is also the best time to make a delicious chowder. Chowder usually indicates a soup that is rich and creamy with chunks of seafood and vegetables. The term may also describe a hearty soup made with corn or chicken.
The most famous, of course, is New England Clam Chowder. It is believed that the word “chowder” evolved from the French word “chaudiere,” the name of the pot in which French fisherman would boil their catch of the day with potatoes and other vegetables. French settlers in the New England colonies introduced the culinary tradition to America. “Chowder” first appeared in a written recipe in 1751 and, by the 1800s, American cooks were using mostly clams instead of fish because of the abundance of shellfish in the northeast.
Italian chowders and stews are usually made with seafood. The true story of cioppino begins with ancient Mediterranean fishermen who created the first fish soups and stews. These recipes were adopted by seamen and the recipes used local ingredients. Cioppino belongs to the same tradition as a chowder and a bouillabaisse. American cioppino is a story of immigration patterns, ethnic heritage and local adaptation. Food historians, generally agree, cioppino originated in California (in the San Francisco Bay area) and the group of Italian fisherman credited for the recipe immigrated from Northern Italy, specifically Genoa.
East Coast Italian Americans were fond of Manhattan Clam Chowder and put their special touches to it.
Italian American Clam Chowder
Serves 8
Ingredients
Medium-sized hard-shell clams provide the flavor for the broth and the tender clam meat for this hearty soup. Instead, the broth is briny and clean tasting with flavors from the sea standing out.
If you do not want to fuss with fresh clams substitute 4 cups of clam broth and 16 oz of canned clams.
Ingredients
- 8 pounds clams, medium-sized hard-shell clams, such as cherrystones, washed and scrubbed clean
- 2 ounces pancetta, finely chopped
- 1 large onion, chopped small
- 1 small red bell pepper, stemmed, seeded and finely chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 6 medium garlic cloves , minced
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 1/2 teaspoon hot red pepper flakes
- 1 (8-ounce) bottle clam juice
- 1 ¼ pounds Yukon Gold potatoes , peeled and cut into 1/4-inch dice
- 1 large bay leaf
- 1 28-32 oz. can Italian diced tomatoes, undrained
- Salt and ground black pepper
- 2 tablespoons fresh parsley leaves , chopped
Directions
Bring 4 cups of water to a boil in large stockpot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams open, 4-5 minutes. Transfer the clams as they open to a large bowl; cool slightly. Reserve the cooking water.
Holding the clams over a bowl to catch any juices, sever the muscle that attaches the clam to the shell and transfer the meat to a cutting board. Discard the shells. Cut the clams into 1/2-inch dice; set aside.
Pour the broth that collected in the bowl into a 2-quart glass measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (you should have 5 cups; if not, add some of the cooking water to make this amount. Rinse and dry the pot, then return it to the burner.
Fry the pancetta in the empty pot over medium-low heat until the fat renders and the pancetta is crisp, 5 to 7 minutes. Add the onion, pepper, carrot and celery, reduce the heat to low, cover, and cook until softened, about 10 minutes. Add the garlic, oregano, fennel seeds and pepper flakes and saute about 1 minute.
Add the reserved clam broth, bottled clam juice, potatoes and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are almost tender, 8 to 10 minutes.
Add the tomatoes, bring back to a simmer, and cook for 5 minutes. Off heat, stir in the reserved clams and season with salt and pepper to taste; discard the bay leaf. (Chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot.) Stir in parsley and ladle the chowder into individual bowls. Serve immediately.
Corn and Potato Chowder
Ingredients:
- 2 slices of bacon
- 1 cup onions, chopped
- 1/4 cup flour
- 2 ½ cups chicken broth
- 2 cups red potatoes,unpeeled and diced
- 2 cups fresh corn kernels
- 8 ounces cream-style corn
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon hot pepper sauce
- 2 cups whole milk
- Salt and freshly ground pepper to taste
Directions
Cook the bacon in a large skillet until crisp and remove to a plate. Crumble when cool enough to handle. Add the onion and cook in the bacon drippings over medium heat until the onion is lightly browned and tender.
Stir in flour until blended into the mixture.
Add chicken broth and stir to blend.
Add diced potatoes, corn and cream-style corn, pepper and hot sauce.
Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
Cover, reduce heat to low and continue to simmer, stirring occasionally, until potatoes are tender.
Add milk and cook, covered, for another 15 minutes. Sprinkle crumbled bacon on top.
Serve warm with crusty bread.
Summer Vegetable Chowder
Servings 8-10
Ingredients
- 2 cups chopped onions
- tablespoon butter
- 1 tablespoon olive oil
- 2 celery ribs, diced
- 1 cup peeled and diced carrot
- 1 1⁄2 cups diced potatoes
- 3 cups water or vegetable stock
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 cup green beans, cut into 1 inch pieces
- 1⁄2 cup red bell pepper, diced
- 1 cup zucchini, diced
- 2 tablespoons fresh parsley, chopped
- 2 cups milk
- 1 cup cheddar cheese, grated
- 2 ounces light cream cheese
Directions
In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
Stir in the celery, cover, and cook until just soft, stirring occasionally.
Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
Stir in the parsley, simmer for 2 more minutes, and then remove from the heat.
Discard the bay leaf.
Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
Stir the sauce into the soup and gently reheat.
Summertime Fish Chowder
4 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 5 medium red potatoes, peeled and cut into 1-inch pieces
- 1 cup chopped carrots
- 1 cup clam juice or fish stock
- 1 cup no-salt-added diced tomatoes
- 1 bay leaf
- 1 teaspoon fresh thyme leaves or 1/4 tsp. dried
- 1/2 teaspoon smoked paprika, plus additional for optional garnish
- 1/4 teaspoon cayenne or to taste
- 1/4 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper
- 1 to 2 cups water, as needed
- 1 lb. firm-fleshed white fish, skin removed, cut into 2-inch chunks
- 1 cup whole milk
- 1 tablespoon chopped parsley
Directions
In a large stockpot, heat oil over medium heat. Add onion and saute until soft, about 6 minutes. Add garlic and saute for 2 minutes.
Add potatoes and carrots, stir, then add fish stock and tomatoes, bay leaf, thyme, paprika, cayenne, salt and pepper. Add just enough water to cover potatoes. Simmer until the potatoes are tender, about 10 to 12 minutes.
Add fish and stir. Cook until fish is opaque and cooked through, about 8 to 10 minutes.
While fish cooks, heat milk in a small saucepan over medium heat until hot. Do not let it boil. Add milk to soup mixture and stir. Keep at low temperature.
To serve, ladle into shallow bowls. Top with chopped parsley and a sprinkling of smoked paprika.
Chicken and Summer Squash Chowder
Ingredients
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound skinned, boned chicken breast, cut into bite-size pieces
- 6 cups low sodium chicken broth
- 1 1/2 pounds summer squash, diced
- 1 piece Parmesan cheese rind
- 1/2 cup all-purpose flour
- 2 cups 2% low-fat milk
- 3/4 cup (3 ounces) shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped basil
Directions
Saute onion, celery and garlic in olive oil in a large soup pot. Add chicken and sauté until lightly brown. Add broth and Parmesan cheese rind. Simmer for 10 minutes. Add squash and simmer until the squash is tender. Remove the cheese rind.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, basil, salt and pepper.
For relatively few calories, soup brings a feeling of fullness and makes it easier to eat less of other foods in a meal. Soup can benefit long-term health by serving as the basis to work more vegetables into meals.
Tomato soup provides a serving of vegetables by itself and then you can add even more vegetables to the soup.
Pureed squash is an excellent base for a soup that is packed with nutrients.
Broth-based soups can be the base for adding several servings of vegetables, also.
Even if you start with commercial soup that’s light on vegetables, you can add frozen, canned or leftover fresh veggies of your own to enhance the nutrition of this bowl of soup.
The key to making soup a healthy food option is to make sure it is concentrated in the plant foods that we need to increase in our diet and not loaded with what we need to reduce: sodium and saturated fat.
Soup can even be a complete meal. A soup full of vegetables that includes a small amount of meat or poultry can provide a satisfying and healthful meal. All you need to complete this meal is some great tasting bread. Easy weeknight dinner.
Sicilian Meatball Soup
4 servings
Ingredients
- 1/2 pound lean ground beef
- 5 tablespoons chopped fresh parsley, divided
- 1/4 cup grated Parmesan, plus more for serving
- 2 tablespoons raisins
- 2 tablespoons dry bread crumbs
- 1 egg, beaten
- 5 cloves garlic, minced, divided
- 2 1/2 teaspoons salt, divided
- 1/2 teaspoon fresh-ground black pepper, divided
- 2 tablespoons olive oil
- 2 carrots, cut into 1/4-inch dice
- 1 onion, chopped
- 2 ribs celery, cut into 1/4-inch dice
- 1 zucchini, cut into 1/4-inch dice
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 1 cup canned crushed tomatoes in thick puree
- 1/2 teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
- 1 cup small pasta shells or other small macaroni
Directions
In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper until thoroughly combined. Shape the mixture into 24 meatballs.
In a large pot, heat the oil over moderate heat. Add the carrots, onion, celery and the remaining garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Stir in the broth, tomatoes, rosemary and the remaining 2 teaspoons salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the remaining tablespoon parsley, 1/4 teaspoon pepper and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer gently until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.
Tuscan Tomato Bread Soup with Steamed Shellfish
4 servings
Ingredients
- 6 tablespoons olive oil, divided
- 1 onion, chopped fine
- 1 red bell pepper, chopped fine
- 6 cloves garlic, minced
- 1/4 cup chopped fresh basil plus 2 tablespoons thinly-sliced basil leaves
- 1/2 teaspoon dried oregano
- 2 cups canned crushed tomatoes in thick puree (from one 28-ounce can)
- 1 1/4 pounds vine-ripened tomatoes (about 4), cut into small dice
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 teaspoons salt
- Pinch of sugar
- One country loaf of bread, crust removed, cut into 1-inch cubes (about 7 cups)
- 1/4 teaspoon fresh-ground black pepper
- 2 pounds mussels or clams, scrubbed or shrimp, peeled and deveined
- 1/4 cup dry white wine
Directions
In a large saucepan, heat 4 tablespoons of the oil over moderately low heat. Add the onion, bell pepper, garlic, chopped basil and oregano. Cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the canned and fresh tomatoes, the broth, salt and sugar; bring to a simmer. Reduce the heat to low. Simmer, uncovered, until thick, about 30 minutes.
Heat the oven to 350°F. Put the bread on a baking sheet and toast in the oven until crisp, about 25 minutes.
Add the bread and the black pepper to the sauce and bring to a simmer. Cook, stirring gently, until the bread absorbs all the liquid, about 5 minutes.
Put the wine, mussels or clams or shrimp and 1 tablespoon of the oil in a large stainless-steel saucepan. Cover and bring to a boil over high heat. Cook, shaking the pot occasionally, just until the mussels or clams open or the shrimp turn pink, about 3 minutes. Discard any shellfish that do not open.
Mound the bread soup in shallow bowls and surround with the shellfish. Strain any broth from the shellfish pot over the top and drizzle with the remaining 1 tablespoon oil. Sprinkle with the sliced basil.
Vegetable Farro Soup
6 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 celery ribs, thinly sliced
- 1 medium onion, thinly sliced
- 1 medium leek, white and pale green parts only, thinly sliced
- 1 cup farro
- 1 tablespoon tomato paste
- 2 quarts water
- One 15-ounce can borlotti, cannellini or pinto beans, drained and rinsed
- 2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
- 1 1/2 cups frozen peas
- Salt and freshly ground black pepper
- 2 tablespoons thinly sliced basil
Directions
In a Dutch oven, heat the oil. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, about 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, about 30 seconds.
Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes. Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, about 30 minutes. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, top with the basil.
White Bean Soup With Mustard Greens
4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small white or yellow onion, thinly sliced
- 1 small fennel bulb, thinly sliced
- 3 cloves minced garlic
- 1/2 bunch mustard greens or any greens you like, torn into 1-inch pieces
- 2 tablespoons grated Parmesan cheese, plus extra for serving
- One 15-ounce can white beans, such as cannellini
- 4 cups chicken or vegetable stock
- Kosher salt and freshly ground black pepper
- Lemon wedges for serving
Directions
In a large heavy pot, heat olive oil over medium high heat. Add onion and fennel and cook, until softened, 7–8 minutes. Add garlic and mustard greens and season with salt and pepper.
Cook, stirring often, until the greens are wilted, about 5 minutes.
Add the beans and the stock and bring to a boil. Reduce heat to medium and simmer gently, being careful not to break the beans, until flavors blend and the soup is thickened slightly, about 10 minutes.
Add Parmesan and adjust seasoning with salt and pepper. Serve with lemon wedges and additional cheese.
Squash and Corn Chowder
4 servings
Ingredients
- 2 slices bacon
- 3/4 cup sliced green onions, divided
- 1/4 cup chopped celery
- 1 pound yellow or green summer squash, chopped
- 16 oz fresh or frozen corn kernels, thawed if frozen
- 2 1/4 cups low-fat milk, divided
- 1 teaspoon chopped fresh thyme
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
Directions
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove the bacon from pan, reserving 2 teaspoons drippings in the pan. Crumble bacon and set aside.
Add 1/2 cup of the green onions, the celery and squash to the drippings in the pan; sauté about 8 minutes or until the vegetables are tender.
Reserve 1 cup of the corn and set aside. Place the remaining corn and 1 cup milk in a blender and process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon of the salt and the pepper to the blender and process until combined.
Add pureed mixture and reserved 1 cup corn to the vegetables in the Dutch oven. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in remaining 1/4 teaspoon salt.
Ladle soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining green onions and 1 tablespoon cheese.
