Summer Squash and Corn Chowder
 
 
Makes 4 servings
Ingredients
  • 2 strips bacon
  • ¾ cup thinly sliced green onions, divided
  • ¼ cup diced celery
  • 1 pound yellow summer squash, diced
  • 2⅓ cups frozen sweet yellow corn, thawed
  • 2¼ cups milk
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ear red or yellow corn (see notes)
  • ¼ cup shredded sharp cheddar cheese
Instructions
  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon from pot and set aside on paper towels to drain. Crumble and reserve for garnish.
  2. Remove all but 2 teaspoons of fat from pot. Add ½ cup green onions, celery and summer squash and cook, stirring occasionally, until tender, about 8 minutes.
  3. In a blender, purée thawed corn and 1 cup milk until smooth. Add remaining 1¼ cups milk, thyme, salt and pepper and pulse a few times until well combined. Add mixture to pot.
  4. Use a sharp knife to shave off kernels from corn cob. Add corn kernels to pot and cook, stirring occasionally, for 5 minutes or until heated through.
  5. Remove soup from heat and season with additional salt and pepper to taste.
  6. Serve immediately with remaining green onions, cheddar cheese and crumbled bacon.
Notes
You can substitute 1 cup frozen sweet yellow corn if it's more convenient.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/summer-squash-and-corn-chowder/