Thursday, September 20, 2018


Sum­mer Squash and Corn Chow­der

  • con-summersquashcornchowder-2

6 slices bacon, cooked and crumbled, 1½ Tbsp rendered bacon fat reserved

1½ lbs yellow squash, chopped (about 3 medium)

⅔ C thinly sliced celery

1 C sliced green onions, divided

1 Tbsp flour

2 cloves garlic, minced

2¾ C milk (I used 1%)

5 C fresh cut corn (from about 6 ears corn), divided

½ C heavy cream

1½ tsp chopped fresh thyme (or ½ tsp dried)

¾ tsp salt, then more to taste

¼ tsp freshly ground black pepper, then more to taste if desired

Shredded Cheddar cheese, for serving

Heat 4 teaspoons reserved bacon fat in a large pot over medium-high heat. Add celery and saute 2 minutes then add the squash and ¾ cup of the green onions. Sauté until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sautéing. Reduce heat slightly. Add 1½ cups milk, 2 cups of the corn, thyme, salt and pepper to the sautéed veggies.

To a blender add remaining 3 cups of corn, remaining 1¼ 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 remaining sliced green onions. 

Recipe and photo courtesy of


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