Summer Squash and Corn Chowder Recipe

Rita
Rita November 16, 2020
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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.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes
Serves:

Ingredients

  • 6 slicesbaconcooked and crumbled and 1½ tbsp rendered bacon fat reserved
  • lbsyellow squashchopped
  • cupthinly sliced celery
  • 1cupsliced green onionsdivided
  • 1tbspflour
  • 2clovesgarlicminced
  • cupmilkused 1%
  • 5 cupsfresh cut corn (from about 6 ears corn),divided
  • ½cupheavy cream
  • tspchopped fresh thymeor ½ tsp dried
  • ¾tspsalt,to taste
  • tspfreshly ground black pepperto taste
  • ¾cupcheddar cheeseshredded, to serve

Instructions

  1. 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.

  2. Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.

  3. Add 1½ cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies

  4. 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).

  5. Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil.

  6. Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.

Nutrition

  • 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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