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Cucuzzi and Corn Chowder


Makes 4 servings


2 slices applewood smoked bacon (optional)

3/4 cup sliced green onion, divided

1/4 cup chopped celery

1 pound sliced cucuzzi

3 or 4 cobs sweet corn (or can use 1 pound frozen corn kernels)

2 1/4 cups 1% low fat milk, divided

1 tsp chopped fresh thyme

1/2 tsp salt

1/4 tsp fresh ground black pepper

1/4 cup shredded extra sharp cheddar cheese


1.  Cook bacon in large Dutch oven until crisp; remove, drain, crumble, and set aside, leaving drippings in pan.  If not using bacon, heat 2 tbsp olive oil in Dutch oven.  

2.  Add sliced cucuzzi, 1/2 cup green onions, and celery to drippings (or olive oil) in pan, sautee about 8 minutes, until vegetables are tender.

3.  Cut kernels from corn cobs.  You should have about 3 cups of corn kernels.  Set one cup aside.  Place remainder of corn and one cup milk in blender; blend until smooth.  Add remaining milk, thyme, salt and pepper to blender; process until just combined.

4.  Add pureed mixture and reserved 1 cup corn to pan.  Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly.  

5.  Adjust seasonings to taste.  Ladle about 1 1/2 cups soup into each of 4 bowls and top with about 1 tablespoon bacon, 1 tablespoon green onions, and 1 tablespoon cheese.  


source:  Adapted from Cooking Light August 2010 thanks to Diane Judge


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