Fresh Corn And Summer Squash Chowder

• 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

1. pan; saute 8 -10 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, 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.

olive oil, green onions, clove garlic, celery, summer, fresh corn, milk, oregano, salt, freshly ground black pepper, salt, bacon, cheddar cheese, tomato

Taken from www.epicurious.com/recipes/member/views/fresh-corn-and-summer-squash-chowder-50107301 (may not work)