Saturday, July 5, 2014

Squash And Corn Chowder With Bacon

This amazing soup is the perfect summer soup, the summer squash is out and delicious, this soup is filled with flavor starting with the bacon, squash, scallions, celery, fresh corn, and a few spices. The perfect summer soup..So glad I found this recipe, this is now my new favorite summertime soup..

  • 10 slices bacon, cooked and crumbled  (5 Tablespoons bacon fat reserved)
  • 1 cup scallions, sliced, and divided 
  • 1/2 cup sliced celery (slice thin)
  • 1 1/2 lbs yellow squash, chopped about ( 4-5 depending on the size) 
  • 2 cloves garlic, minced
  • 2 3/4 cup milk 
  • 1/2 cup heavy cream
  • 4 1/2 cups fresh cut corn (from about 6 ears corn), divided 
  • 1 teaspoon chopped fresh thyme (or 1/4 tsp dried)
  • 1/2 tsp salt, then more to taste if desired, but the bacon fat has salt so you can omit if desired 
  • 1/4 tsp freshly ground black pepper, or more if desired at the end 
  • 8 ounces shredded white or yellow cheddar cheese, for topping
  • Note: If you do not like bacon, you can omit just fry the veggies in olive oil 
1. In a large skillet fry bacon until crispy then set aside, reserving 5 Tablespoons bacon fat
  • 2. Heat 5 Tablespoons reserved bacon fat in a dutch oven or large pot over medium-high heat. Add 3/4 cup of the scallions, the celery, and squash. Saute until tender, about 8 minutes, adding in garlic during last 30 seconds of sautéing.  Reduce heat slightly.
  • 3. Add 1 1/2 cups milk, 1 1/2 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 dutch oven and stir to blend. Cook until heated through. Serve warm with shredded cheese, crumbled bacon. 
  • Recipe Source: adapted from Cooking Light

recipe and photo source slightly adapted from:

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