Summer Squash and Corn Chowder

My daughter loves corn chowder. I usually make it with potatoes, but I saw this recipe in a Cooking Light cookbook and thought that it would be a bit different and a little more nutritious. I made a few changes to the recipe such as, adding center cut bacon and subbing the water with low sodium chicken broth to make it more flavorful. I also added a little bit of fat free half-and-half to make it creamier. I really liked it, but I think it tastes better with potatoes instead of squash.

Adapted from Cooking Light Annual Recipes 2009

1 tbsp butter
1 onion, diced
3 c corn, fresh or frozen
1 yellow squash, finely chopped
4 c chicken broth
salt and pepper
1/4 tsp cayenne pepper
5 slices of center cut bacon, chopped
1/4 c fat free half-and- half

Directions:

Melt butter in a lrge pot or Dutch oven. Add the onions and cook until soft, about 5 minutes. Add the corn, squash and chicken broth. Bring to a boil, then simmer on low for 15 minutes.

Meanwhile, fry the bacon in a small skillet until crispy. Drain off the fat with paper towels.

In a blender, blend 2-3 c of the soup until smooth and return to the pot. Add half-and-half, salt. pepper, cayenne and bacon.

Serves 6