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Squash and Corn Chowder

9/19/2018, noon
Servings 5 / Cook Time: 20 minutes Ingredients • 6 slices bacon , cooked and crumbled and 1 1/2 Tbsp ...

Servings 5 / Cook Time: 20 minutes

Ingredients

• 6 slices bacon , cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved

• 1 1/2 lbs yellow squash , chopped (about 3 medium)

• 2/3 cup thinly sliced celery

• 1 cup sliced green onions , divided

• 1 Tbsp flour

• 2 cloves garlic , minced

• 2 3/4 cup milk (I used 1%)

• 5 cups fresh cut corn (from about 6 ears corn), divided

• 1/2 cup heavy cream

• 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)

• 3/4 tsp salt , then more to taste

• 1/4 tsp freshly ground black pepper , then more to taste if desired

• Shredded cheddar cheese , for serving

DIRECTIONS:

  1. 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.

  2. 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.