Summer Squash And Corn Chowder Recipe Recipes Net

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

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.