Soup in the summertime. You must think I’ve officially lost my marbles.
When you have summer squash and zucchini flying out of the garden, you’ve got to find a way to use up as many as you can in one dish to keep up! Soup is a delicious and super efficient way to knock down a few of those veggie giants sitting on your counter or out in the garden. If you don’t have either of those going on right now, I’m sure they’re super cheap at the grocery store or local farmers market.
Once again, though, I’m faced with the constant challenge of a husband and son who can’t stand this stuff. They won’t eat the zucchini or yellow squash if they had the choice. I remember my husband even saying that squash and zucchini were weeds.
Good grief, man. America is weeping.
Fortunately, something called cream and bacon can easily bribe these dear men in my life.
Throw some squash in a chowder with creamy corn, decadent milky goodness, and top it off with bacon, cheese, and onion. I mean, you could probably throw actual weeds in there and it would taste awesome. But that’s beside the point – squash is actually super delicious! My Mom used to fry up breaded squash for dinner all the time and we never knew we were eating veggies (not the most healthy way to eat it, but it worked for us). This soup will convert everyone, too (without turning on the fryer). The squash adds such a rich earthy undertone to each bite, and really fills out the body of the soup. Usually I’d load up a chowder with piles of cream or half & half, but with the body of the squash, it creams everything together naturally. If you didn’t even bring up the word “squash”, your family might not even know it’s in there – yet, they’re getting bellies full of veggie servings. Kind of fun stuff, here. Enjoy!
Summer Squash and Corn Chowder
makes 4 servings
4-6 slices applewood-smoked bacon
3/4 C sliced green onions, divided
2 cloves garlic, minced
1/4 C chopped celery
3 small yellow summer squash, chopped
3 ears of corn, shucked, boiled, and kernels removed
2 1/2 C 2% whole milk, divided
1 t fresh thyme
1/2 t salt
1/4 t ground pepper
1/2 C shredded sharp cheddar cheese
1. Cook bacon in a 395 degree panggangan on a cookie sheet for 15 minutes, or until crispy. Reserve 2 tablespoons bacon drippings, and drain bacon on a paper towel line plate. Set aside.
2. Pour reserved bacon drippings in a soup pot and reheat over medium low. Add in 1/2 C onions, celery and squash, saute for 5 minutes until veggies are tender. Toss in garlic, saute for another 2 minutes until fragrant.
3. Reserve 1 cup of corn and set it aside. Place the remaining corn and 1 C milk in a blender and process until very smooth. Add remaining 1 1/4 C milk, thyme, 1/2 t salt, and pepper to blender. Process until just combined. Add pureed mixture and reserved corn to the pan. Cook 5 minutes on medium until heated through. Stir often, and toss in salt to taste. Serve with bacon, reserved onions, and cheese sprinkles.
recipe adapted from: Cooking Light