Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: About 5 servings
Heat 4 tsp reserved bacon fat in a dutch oven over medium-high heat. Add 3/4 cup of the green onions, the celery and squash. Saute until tender, about 8 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat slightly.
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 and remaining sliced green onions.
Image Credit: Summer Squash and Corn Chowder
Adapted slightly from Cooking Light
from NUTRITIONCLUB http://nutritionclub.ca/summer-squash-and-corn-chowder/
from Nutrition Club Canada https://nutritionclubca.wordpress.com/2015/12/02/summer-squash-and-corn-chowder/
via WordPress https://jonathanwilhoite.wordpress.com/2015/12/02/summer-squash-and-corn-chowder/
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