Name: Summer Squash and Corn Chowder Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Cuisine: American
Ingredients: 6 slices Bacon; 1½ lbs yellow squash; ⅔ cup thinly sliced celery; 1 cup sliced green onions; 1 tbsp flour; 2 cloves garlic; 2¾ cup milk; 5 cups fresh cut corn (from about 6 ears corn),; ½ cup heavy cream; 1½ tsp chopped fresh thyme; ¾ tsp salt,; tsp freshly ground black pepper; ¾ cup Cheddar Cheese

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
1½lbsyellow squashchopped
⅔cupthinly sliced celery
1cupsliced green onionsdivided
1tbspflour
2clovesgarlicminced
2¾cupmilkused 1%
5 cupsfresh cut corn (from about 6 ears corn),divided
½cupheavy cream
1½tspchopped fresh thymeor ½ tsp dried
¾tspsalt,to taste
tspfreshly ground black pepperto taste
¾cupcheddar cheeseshredded, to serve

Instructions

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.