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.

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📖 Recipe

Yield: 4 servings

Summer Squash Chowder

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Ingredients

• 10 slices of bacon
• ¾ cup green onions, sliced
• 1 ½ cups squash, chopped
• 2 cloves garlic
• 6 tablespoon flour
• 5 cups milk
• 1 cup corn
• ½ teaspoon dried thyme

Instructions

1. 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.
2. Add onions and squash and saute in bacon grease until tender. Add minced garlic and saute for 30 seconds. 
3. Add flour and stir until vegetables are coated. Add milk and stir to combine like you would when making gravy or a white sauce. 
4. Add corn and thyme. Cook until thoroughly heated and soup has thickened. Add more milk to get the consistency you desire. Add ¾ of the bacon to the soup. 
5. Use remaining bacon to garnish each bowl. Enjoy!

Notes

I cut the bacon up with kitchen shears prior to cooking.

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