Since I am sure there are other people out there with the same problem I have (over abundance of squash), I am sharing another summer squash recipe. The other recipe was more of bisque soup. This one is a summer squash chowder. I like chowders because they seem like a hearty soup and often I can get away with only making that for dinner. However, this recipe cannot be canned like the other.
And of course, like my sister, I took a recipe and made it my own. I used what I had in the house which didn’t include heavy cream. So I made this more like my potato soup recipe. Which I now see I haven’t shared with you as of yet. So I will have to do that this winter.
- 10 slices of bacon
- 3/4 cup green onions, sliced
- 1 1/2 cups squash, chopped
- 2 cloves garlic
- 6 Tbsp flour
- 5 cups milk
- 1 cup corn
- 1/2 tsp dried thyme
- In a dutch oven or in a large pot, add bacon that's been cut up in small pieces. Once cooked removed from pot and set aside.
- Add onions and squash and saute in bacon grease until tender. Add minced garlic and saute for 30 seconds.
- Add flour and stir until vegetables are coated. Add milk and stir to combine like you would when making gravy or a white sauce.
- Add corn and thyme. Cook until thoroughly heated and soup has thickened. Add more milk to get the consistency you desire. Add 3/4 of the bacon to the soup.
- Use remaining bacon to garnish each bowl. Enjoy!
I cut the bacon up with kitchen shears prior to cooking.
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