Squash-a-palooza: Summer Squash and Corn Chowder

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

You’ll need:

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

1.  If using, place 2 teaspoons of bacon drippings in a dutch oven or pot.  If not using bacon, add 3 teaspoons of olive oil.2.  Add 1/2 cup onions, celery, carrots, and squash to pan; sauté over medium-high heat until vegetables are tender but not too soft.
3.  Add the corn, milk, thyme, salt and pepper.  This is a good time to run your immersion blender through it if you want a nice, creamy texture; be sure to leave some chunks.  If you don’t have an immersion blender, remove about 1 cup of the mixture and zap it in your blender, then add it back to the pot.
4.  Reduce heat to medium and cook for about 5 minutes or until everything is thoroughly heated, stirring.
5.  Ladle chowder into bowls and top with bacon and reserved green onions/chives.  You can also top with cheese, fried shallots, or toasted breadcrumbs.
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About sunnydiaz

www.polyvoracious.com View all posts by sunnydiaz

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