Summer Squash and Corn Chowder

This was a pretty easy soup to make, and is high in vegetables and low in sodium and fat. If you like sweet vegetables (like corn and squash), you'll like this soup... if you don't, you won't. Simple as that.

(I know it looks exactly like the potato soup I posted before.)

3/4 cups sliced green onions
1/4 cup chopped celery
1 pound yellow summer squash, cubed
1 pound frozen white and yellow corn kernels, thawed
2 1/4 cups milk (I used 2%)
1 tsp. fresh thyme, chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

for topping:
shredded cheddar
3-4 slices of bacon
chopped green onions
sour cream

1. Cook the bacon on medium high heat in a large pot until crisp. Set it aside and save about 2 Tbsp. of the drippings in the pot. Add the green onions, celery, squash to the bacon fat and saute for 8 minutes, or until tender.

2. Set aside 1 cup of corn, and place the remaining corn in a blender with 1 cup of the milk. Puree it until smooth, then add the remaining milk, thyme, salt, and pepper. Process it just until combined.

3. Add the pureed mixture to the pot of vegetables, along with the remaining cup of corn. Reduce the heat to medium and heat it through, stirring constantly. Add some more salt, pepper, and maybe some granulated garlic to taste. Top each bowl with some crumbled bacon, chopped green onions, cheese, and sour cream.

Makes about 6 cups.