How To Make Summer Squash and Corn Chowder
When summer squashes are in season, try out this creamy and rich soup recipe we have. Have a go at our summer squash and corn chowder recipe.
Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and sauté 2 minutes then add the squash and ¾ 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 1½ 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 1¼ 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.
- Calories: 564.65kcal
- Fat: 33.61g
- Saturated Fat: 16.21g
- Trans Fat: 0.28g
- Monounsaturated Fat: 11.02g
- Polyunsaturated Fat: 3.56g
- Carbohydrates: 53.56g
- Fiber: 6.18g
- Sugar: 17.54g
- Protein: 19.84g
- Cholesterol: 85.36mg
- Sodium: 775.44mg
- Calcium: 380.38mg
- Potassium: 1250.32mg
- Iron: 2.46mg
- Vitamin A: 266.32µg
- Vitamin C: 29.91mg
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