Jason and I were planning to pick a place to eat out on Sunday to celebrate our 3rd wedding anniversary but reconsidered after I received a new mystery basket from my local Whole Foods. It had all the makings of a mouthwatering meal: sangria, shish kebabs, strawberry rhubarb pie and three types of fish (halibut, smoked Chilean sea bass and smoked salmon belly).
Needless to say, we decided to stay in. More often than not, Jason and I are as happy to enjoy dinner at home in our comfy clothes as we are to head to a restaurant, special occasions included. The food is always cheaper and usually just as good.
Since it’s been gloomy here in the Bay Area, I also whipped up this summer squash and corn chowder to utilize some of the produce. It’s creamy yet light and refreshing as it requires minimal cooking. And, because crooknecks stand in for starchy potatoes, it’s relatively healthy, too.
You can use frozen or fresh corn in the soup – or a combination of both, which is my preference. Frozen works well in the purée as you can save yourself the hassle of shucking. But it’s best to finish the dish with fresh for an unexpected crunch, in my opinion.
Recipe adapted from Cooking Light.
- 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
- 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.
- 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.
- 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.
- 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.
- Remove soup from heat and season with additional salt and pepper to taste.
- Serve immediately with remaining green onions, cheddar cheese and crumbled bacon.
[…] found this delicious and easy recipe for Two of a Kind’s Summer Squash and Corn Chowder and after some minor prep now have this simmering on the back of the stove for some lunch today and […]