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Summer Squash and Corn Chowder

As October is finally here and thanksgiving is just around the corner, the weather in the States has taken a turn for the colder. When it gets chilly the soup starts pouring, so here is an awesome and healthy corn chowder recipe for you to try. Maybe you can serve it with our healthy BBQ sandwich from yesterday.


    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


    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. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
    2. Reserve 1 cup corn; set aside. Place the 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 just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. 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.

Kathryn Conrad, Cooking Light

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