Well, the end of my summer arrived abruptly this morning. I know it’s hard to complain about the end of the summer when so many people work all year round but it’s still painful. Trust me, you want the folks hanging out with your children to have a break. I feel rested and excited and ready for whatever unfunded mandates I have to deal with this year.
The really nice part of my day was breakfast from our PTSO. Wow, these folks really put on a spread! Egg casseroles, sweet baked goods, bagels, fruit, juice, coffee …I love these guys!! Remember, if you can’t volunteer in the school you can still help out by sending things in. JOIN YOUR PTSO!
After leaving school at 5 o’clock, getting my son to gymnastics, taking my daughter to Old Navy for a skirt she just HAD to have before school started, I went home to cook dinner. Saturday I had made my menu for the week and shopped at random grocery stores and farmers markets for all I would need. This has to happen so I don’t feed my family too much cereal or pizza. Tonight I decided to make a new recipe on the list for a summer squash and corn chowder. Everyone must decide what has to give when things get crazy; my give is exercise not home cooked dinner. Probably why my school clothes are a little tight….
This chowder – with toppings – has less than 250 calories. Throw in 13 grams of protein and over 5 grams of fiber and I’ve almost convinced myself the exercise hiatus is okay. The chowder is thickened by pureeing some of the corn kernels with the milk and then cooking. The squash and onions are cooked in the grease from two pieces of applewood bacon. Later you will top the chowder with some of the crumbled bacon. The original recipe comes from Cooking Light.
Summer Squash and Corn Chowder
Cook 2 slices of applewood smoked bacon in a large dutch oven or heavy soup pot until crisp. Remove the bacon from the pan, leaving 2 teaspoons of drippings in the pan. Crumble the bacon and set aside. Add 1/2 cup of chopped green onions, 1/4 cup chopped celery, and 1 pound of chopped summer squash (use small, tender yellow squash for this) to the drippings in the pan. Saute this for about 10 minutes or until the veggies are tender.
Shuck 3 ears of corn and scrape the kernels off the cob. Set aside 1 cup of the kernels. If corn is not in season, you can use 1 pound of frozen corn, thawed. Place the remaining corn and 1 cup of skim milk in a blender and process until smooth. Add 1 1/4 cup more of milk, 1 teaspoon chopped fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the blender and process until combined. Add the milk mixture and the remaining 1 cup of corn kernels to the veggies in the pot. Reduce heat and cook for about 5 minutes or until heated thoroughly. Be sure to stir often at this point.
The recipe makes 4 servings. Top each serving with about 1 tablespoon crumbled bacon, 1 tablespoon of grated low fat cheddar cheese, and 1 tablespoon of chopped green onions.
A chowder with no cream! Wow, it was really good – my son ate two bowls after gymnastics. Feeling good about getting the veggies in the children. Maybe tomorrow I can actually excercise!
~ The Mildly Manic Mom