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Summer Squash & Corn Chowder

Literally the fastest and easiest corn chowder I've ever made, the simplicity of the recipe belies the rich, sweet corn flavor that develops.

2 slices of bacon

3/4 c sliced spring onions, white & green divided, from Piney Mountain

1/4 cup chopped celergy from Piney Moutain

1 lb yellow summer squash chopped, from Three Springs or Earth Spring

Fresh sweet corn kernels, from 6-8 ears, divided from Rex or Earth Spring

2 1/4 cups fresh milk from Sunset Valley, divided

1 tsp chopped fresh thyme from Lark Rise, Everblossom or Piney Mountain

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/8 tsp salt

1/4 cup shredded sharp cheddar cheese from Sunset Valley

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove from pan and reserve drippings. Add 1/2 cup onions, celery and squash to drippings, saute 8 minutes or until tender.

Reserve 1 cup corn, set aside. Place the remaining corn and 1 cup of the milk in a blender, process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 tsp salt and pepper to blender; process until just combined. Add pureed mixture and reserve 1 cup corn to pan. (If you like it cheesey, add some extra grated cheddar to the soup now). Reduce heat to medium, cook until thoroughly heated, stirring constantly (don't curdle your milk!). Stir in 1/8 tsp salt and then ladle into 4 bowls. Top each with crumbled bacon, 1 tbsp remaining green spring onion, and 1 tbsp cheese. 


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