Isn’t it true that anytime of year is a great time for a comforting, hearty bowl of soup? It’s not just made for cold winter days. I know I thoroughly enjoy it year round, especially when I’ve got summer veggies like these to add to a soup. This soup is a great way to take advantage of the abundance of fresh summer vegetables that surround us. Wether they be from your garden, the local farmers market or your local grocery store, find the ingredients to make this soup!
It’s not often I think to add squash to soup, but after trying this one it will be plenty more often that I do. I love how creamy this soup is thanks to a the way the corn is pureed to make a rich soup base, and the addition of a fair amount of cream ensures that things stay true to the creamy labeling. The fresh flavors of this soup will keep you coming back for more. I absolutely love fresh corn on the cob, I was raised on it. All throughout the summer my mom would stop and pick up local corn and for about 1 month out of the year we would pick it from our own backyard garden. And it was always boiled then rolled in butter while it was still hot. I remember we constantly had those concave, corn molded cubes of butter sitting on a small plate in the fridge. We never did the slice with a butter knife and spread over corn method, we were much more efficient :).
You wouldn’t believe how well the corn in this recipe pairs with yellow squash! I guess it makes sense, they just want to color coordinate, right? I don’t know how you could not just love this soup. Its summer in a bowl and you simply have to try it! If you’re skeptical, just answer this: what isn’t good with a little bacon and cheddar cheese sprinkled over the top? It only makes this soup that much better!
- 6 slices bacon, cooked and crumbled and 4 tsp rendered bacon fat reserved
- 1 cup sliced green onions, divided
- 1/2 cup sliced celery (slice fairly thin)
- 1 1/2 lbs yellow squash, chopped
- 2 cloves garlic, minced
- 2 3/4 cup milk (I used 1%)
- 1 1/2 lbs fresh cut corn (4 1/2 cups, from about 5 - 6 ears corn), divided
- 1/2 cup heavy cream
- 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
- 3/4 tsp salt, then more to taste if desired
- 1/4 tsp freshly ground black pepper, then more to taste if desired
- 3/4 cup shredded cheddar cheese, for serving
- Heat 4 tsp reserved bacon fat in a dutch oven over medium-high heat. Add 3/4 cup of the green onions, the celery and squash. Saute until tender, about 8 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat slightly.
- Add 1 1/2 cups milk, 1 1/2 cups of the corn, thyme, salt and pepper to the sauteed veggies. To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream. Process in blender until nearly smooth (about 30 seconds). Add pureed mixture to dutch oven and stir to blend. Cook until heated through. Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.
- Recipe Source: adapted slightly from Cooking Light