I made this chowder at my parents' house, referring to it as corn chowder. My husband even helped with the start of the chowder, until I shooshed him out of the kitchen to relax. Of course, the real reason for my kindness is that he believes (mistakenly) that he does not like summer squash. I know he doesn't like the idea of summer squash and in reality would not mind the dish if he didn't know it contained summer squash.
To prove my point, after he enjoyed his bowl of chowder, he made the comment that he'd even let me make that for him again. I laughed and asked if he realized it contained summer squash. The look on his face was priceless as he exclaimed I had poisoned him! So ... this recipe tastes like a corn chowder but is a great way to incorporate the plentiful summer squash. Also, this recipe works well if you add additional corn, squash or celery.
Summer Squash & Corn Chowder
2 slices bacon
3/4 cup green onions, divided
1/4 cup chopped celery
1 lb. yellow summer squash, chopped (and peeled if skin is tough)
1 lb. frozen (or fresh) corn
2 1/4 cups milk, divided
1 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. ground pepper
1/8 tsp. salt
1/4-1/2 cup shredded sharp Cheddar
Cook bacon in large pan until crisp. Remove bacon from pan, and reserve 2 tsp. of drippings in the pan. Crumble the bacon, and set aside for garnish. Add 1/2 cup onion, celery and squash to the pan drippings. Cook 8 minutes or until vegetables are tender.
If using fresh corn, cook in boiling water and remove from cob. If using thawed frozen corn, proceed without additional cooking. Reserve 1 cup corn, and set it aside. Place remaining corn and 1 cup milk into blender. Process until smooth. Add remaining milk, thyme, 1/2 tsp. salt and pepper. Process until just combined.
Add pureed mixture and reserved corn to the pan. Reduce heat to medium, and cook 5 minutes or until thoroughly heated. Stir in 1/4 cup cheese into soup (optional). Stir in remaining 1/8 tsp. salt.
To serve, ladle 1 1/2 cups soup into four bowls. Top with crumbled bacon, remaining 1/4 cup cheese and remaining 1/4 cup green onions (or chives). Enjoy warm!