Oh my squash. This chowder is truly, simply, really delicious. And fast and easy to make! You can also prepare it vegan or vegetarian by subbing the milk and omitting the bacon, see instructions below. It’s the perfect summer segue into fall and uses the best of the passing season’s bounty. Get your soup bowls ready!
Adapted from Cooking Light
2 slices cooked and crumbled bacon, reserve 2 tsp of fat. Omit if making this vegan or vegetarian and use olive oil in step 1.
3/4 cup sliced green onions or chives (save some for topping)
1/2 cup chopped celery
1/2 cup chopped carrots
1 pound yellow summer squash, sliced into half-moons
1 pound fresh or frozen corn kernels
2 1/2 cups milk. For vegan recipe, use the plain, unsweetened coconut milk in the box (So Delicious makes a good one)
1 Tbsp chopped fresh thyme or tarragon
1 tsp salt
1/2 tsp freshly ground black pepper