It is harder than ever to get posts on this blog regularly! I am trying not to put too much pressure on myself but gee it’s been difficult lately. I have so many delicious recipes I want to bring you! Seriously, the list is looooong! But it gets tricky. As I am sitting here typing this I have one of my kids sitting on my lap coloring (which means I can’t see the keyboard, so I keep having to backspace) and my other kiddo is to my right playing with tape and banging on a calculator! Now he’s playing with the mouse and made my screen go crazy…..do I need to explain why I have a hard time photographing food?
So let’s jump back in to things with a recipe that was a GO TO for me this Summer….Summer Squash and Corn Chowder. Growing up my mom would always make corn chowder and I never ate it. Never even tried a bite. If that was for dinner, then I would happily eat a big bowl of cereal instead. What was wrong with me!? Corn chowder is delicious! Summer Squash and Corn Chowder? Even more amazing!!
I came across this recipe while looking for ideas on how to use the 12,454,656 pieces of yellow squash that came from my garden. Okay, that’s slightly exaggerated but it always seems like so much! I needed a recipe that I hadn’t tried before and wanted to stay away from breading and frying it, which is the usual go to. This chowder saved my squashes life. Just when I didn’t think I could eat anymore, I made this!
This chowder is creamy and rich, but still tastes great on a warm Summer evening. Just because Summer is almost over doesn’t mean I will stop making this soup! Oh no! I will continue to make big batches of it to warm our bellies on chilly evenings as well!
Source: Cooking Classy
- 6 slices bacon , cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved
- 3 medium yellow squash, chopped
- 2/3 cup thinly sliced celery
- 1 cup sliced green onions, divided
- 1 tbsp. flour
- 2 cloves garlic, minced
- 2 3/4 cup milk
- 5 cups fresh cut corn, divided
- 1/2 cup heavy cream
- 1 1/2 tsp chopped fresh thyme
- 3/4 tsp salt, then more to taste
- 1/4 tsp ground black pepper
- Shredded cheddar cheese, for serving
- In a large pot over medium high heat, heat 4 tsp of reserved bacon fat. Add celery and sauté 2 minutes then add the squash and 3/4 cup of the green onions. Sauté until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sautéing. Reduce heat slightly.
- Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sautéed 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. 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.