Summer Squash & Corn Chowder :)

First off, I hope everyone has had a frightful Halloween! We did! We went to a Halloween Party at my cousins house and watched The Rite! Its about an Exorcism and it was SCARY!!!!!! Well, I didn't get pictures because we didn't know anyone at the party and I thought it would be weird to just go around taking all of their pictures hahahahaha so yah!
Anyways, I have a new recipe I want everyone to try! Its called Summer Squash & Corn Chowder. It is Delicious!! It serves 4 people and took me about 40 min. to make, so it is Easy and Fast!  If you're a soup person you will just Die it's so Yummy!!! Plus cold weather and hot soup, nothings better! And last, It is Healthy for all of those out there who care about themselves! Ok here is the recipe:

Nutritional Information

Amount per serving

• Calories: 285
• Fat: 9.4g
• Saturated fat: 3.9g
• Monounsaturated fat: 3.4g
• Polyunsaturated fat: 1.2g
• Protein: 13.3g
• Carbohydrate: 37.8g
• Fiber: 5.4g
• Cholesterol: 20mg
• Iron: 1.3mg
• Sodium: 605mg
• Calcium: 260mg

Ingredients

• 2 slices applewood-smoked bacon 
• 3/4 cup sliced green onions, divided
• 1/4 cup chopped celery 
• 1 pound yellow summer squash, chopped 
• 1 pound frozen white and yellow baby corn kernels, thawed and divided
• 2 1/4 cups 1% low-fat milk, divided 
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper 
• 1/8 teaspoon salt 
• 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese 

Preparation

• 1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. 
• 2. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
• 3. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; puree until smooth. 
• 4. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. 
• 5. Add pureed mixture and (reserved) 1 cup corn to the pan with the squash. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. 
• 6. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese. Serve Hot and Enjoy!!!!
• The Picture from the Internet 

My Picture!!!! Almost the same ;)

The Hubbies Loved it!!!!!

I hope you do too!