Summer Squash and Corn Chowder

Although it was a tough year for the garden, we actually ended up with a pretty good early butternut squash and pumpkin harvest–both of which I absolutely love!  I have several wonderful squash soup recipes, but I wanted to try something a little different this year, so I went searching my favorite sites.  I quickly found a squash and corn chowder recipe from Cooking Light that had really good reviews so I thought I would give it a try–of course, with many edits!   Serve this dish with a warm crusty french bread and a big green salad.  A glass of pinot noir is a great accompaniment to this really tasty and hearty meal!  Forget the bacon–use veg broth and add some smoked paprika to make this a very tasty and filling vegetarian stew!

Summer Squash and Corn Chowder

Servings 5-6

  • 2 slices of hickory smoked bacon, chopped
  • 3/4 c green onions, chopped
  • 1/2 c chopped celery
  • 2 butternut squash, peeled cut into bite sized cubes
  • 1 # frozen sweet corn (or fresh if you are so lucky)
  • 1 t thyme
  • 1-2 T chopped fresh rosemary (or 1-2 t dried)
  • 1/2 t freshly ground pepper
  • 1 t chipotle pepper flakes
  • 1 jalapeño pepper, chopped
  • 32 oz chicken broth (or more, depending upon desired consistency)
  • 1 c soy milk
  • 1 T butter
  • 1/2 bag shredded sharp cheddar cheese (or whatever cheese sounds good)

In a big stew pot cook the bacon on medium low for a couple of minutes to render some fat.  Add the butter, 1/2 of the green onions, all of the celery and jalapeño and cook for 5-7 minutes.  Add the herbs and the corn and cook for 5 minutes.  Add the squash and stir in until the herbs and veggies are covering the squash.  Add the chicken broth and soy milk and turn the heat up to boil.  Once you achieve a nice boil, reduce the heat to low, cover the pot, and cook for 20-30 minutes.  Remove the lid and continue to cook for 10-15 minutes.  Add the cheese and let it melt in and thicken the broth.  NOW it is ready to serve!  Add the green onions liberally to garnish.  Serve this stew with a nice wit beire or a glass of your favorite wine!

Bon Appetit!

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