Ingredients
2 T. olive oil
3/4 cup sliced green onions, divided
1 clove garlic, minced
1/4 cup chopped celery
1 pound yellow summer squash, chopped
3 1/2 cups fresh corn, divided
2 1/4 cups 2% milk, divided
1/2 t. Mexican oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 slices bacon, cooked crisp and crumbled
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1 medium tomato, chopped
Preparation
pan; sauté 8 -10 minutes or until vegetables are tender.
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, oregano, 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 cheese,. 1 tablespoon remaining onions, and 1 T. of chopped tomatoes.
