Sweet Corn and Summer Squash Chowder


  • 2 slices smoked bacon
  • 3/4 cup sliced onions, divided
  • 1/4 cup chopped celery
  • 1 pound yellow summer squash, chopped
  • 1 pound corn kernels
  • 2 1/4 cups milk, divided
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup shredded extra-sharp cheddar cheese


Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan. Sauté eight minutes or until vegetables are tender. Reserve 1 cup corn and set aside. Place the remaining corn and 1 cup milk in a blender. Process until smooth. Add remaining 1 1/4 cup milk, thyme, salt, and pepper to blender, and process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium. Cook five minutes or until thoroughly heated, stirring constantly. Stir in more salt to taste. Ladle into bowls and top each serving with bacon, remaining onions, and cheese.