Summer Squash and Corn Chowder

By Lacey Vilhauer

Total time: 40 minutes

Servings: 6-7

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 diced onion
• 1 Tbsp flour
• 2 cloves garlic, minced
• 2 3/4 cup milk (I used 1%)
• 5 cups canned or 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
• 3/4 cup shredded cheddar cheese, for serving
• Chopped green onion for garnish (optional)
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Instructions

Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and onion and sauté 2 minutes then add the squash. 

Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.

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 sliced green onions if desired.