Good Ol' Bacony Comfort

Mmmm, bacon.

Coming home to my beautiful roommates preparing a summer squash and corn chowder with bacon was the perfect remedy to a long week of classes. The chowder was fully compliant in being delicious and satisfying, and it was quite quick and simple to make. This one is going on all of our favorites lists. I'm probably going to start making this weekly when it gets cold outside and classes are making me want to cry.

Summer Squash Corn Chowder

2 slices applewood smoked bacon (We used more though!) ($3.34)

3/4 cup sliced green onion, divided ($.59)

1/4 cup chopped celery ($.99)

1 pound yellow summer squash, chopped ($1.47)

1 pound frozen white and yellow baby corn kernels, thawed and divided ($3.29)

2 1/4 cups 1% low-fat milk, divided ($2.50)

1 teaspoon salt (bulk item)

1/4 teaspoon freshly ground black pepper (bulk item)

1/8 teaspoon salt (bulk item)

1/4 cup shredded extra-sharp cheddar cheese ($2.89)

Fry the bacon over medium heat until crisp. Remove the bacon from the pan, preserving 2 teaspoons drippings in the pan. Crumble the bacon, and set aside. Add 1/2 cup green onions, celery, and squash to drippings in pan; saute for 8 minutes or until vegetables are tender.

Reserve one cup corn and set aside. Place remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process until combined. Add pureed mixture and 1 cup corn to pan. Cook for five minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Over each 1 1/2 cup individual serving, top with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese. Yields 6 servings ($15.07/$2.52 per serving)