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
Prep20minutes
Cook20minutes
Ingredients
6slicesbacon,cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved
1 1/2lbsyellow squash,chopped (about 3 medium)
2/3cupthinly sliced celery
1cupsliced green onions,divided
1Tbspflour
2clovesgarlic,minced
2 3/4cupmilk(I used 1%)
5cupsfresh cut corn(from about 6 ears corn), divided
1/2cupheavy cream
1 1/2tspchopped fresh thyme(or 1/2 tsp dried)
3/4tspsalt,then more to taste
1/4tspfreshly ground black pepper,then more to taste if desired
3/4cupShredded cheddar cheese,for serving
Instructions
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.