Summer Squash and Corn Chowder
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!
cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved
chopped (about 3 medium)
thinly sliced celery
sliced green onions,
(I used 1%)
fresh cut corn
(from about 6 ears corn), divided
chopped fresh thyme
(or 1/2 tsp dried)
then more to taste
freshly ground black pepper,
then more to taste if desired
Shredded cheddar cheese,
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.
Recipe Source: inspired by
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