Soups & Stewscookingclassy4.9
Summer Squash and Corn Chowder
The perfect summer soup! It's rich and creamy and brimming with fresh sweet corn and yellow squash. And when finished shredded cheddar and salty bacon you know it's got to be good!
👥 5 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
📝 Preparation Steps
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.
bacon, (cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved)6 slicessliced green onions, (divided)1 cup
2
Saute until tender, about ⏱️ 6 minutes, adding in garlic and flour during last ⏱️ 2 minutes of sauteing. Reduce heat slightly.
garlic, (minced)2 clovesflour1 Tbsp
3
Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies.
4
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).
5
Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil.
6
Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.
bacon, (cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved)6 slicessliced green onions, (divided)1 cup
7
Recipe Source: inspired by Cooking Light
Nutrition Facts
calories
511 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
5 g
sugar Content
17 g
sodium Content
717 mg
protein Content
14 g
cholesterol Content
78 mg
carbohydrate Content
47 g
saturated Fat Content
14 g
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