The perfect summer soup! It's rich and creamy and brimming with fresh sweet corn and yellow squash. And when finished shredded cheddar and salty bacon you know it's got to be good!
Servings: 5
Prep20 minutesminutes
Cook20 minutesminutes
Ingredients
6slicesbacon,cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved
Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and saute 2 minutes then add the squash and 3/4 cup of the green onions.
Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.
Add 1 1/2 cups milk, 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 pot and stir to blend. Cook until mixture reaches a light boil.
Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.