Summer Squash and Corn Chowder
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Cooking Classy · by Jaclyn★ 4.9 (9)

Summer Squash and Corn Chowder

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 38%
CARBS 40G38% OF CAL
6G FIBER0G ADDED16G INTRINSIC18G OTHER16G TOTAL SUGAR
FAT 24G51% OF CAL
11G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich and creamy summer chowder loaded with fresh corn and yellow squash. Finished with crispy bacon and sharp cheddar cheese, it's rich and satisfying as a standalone meal.

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Nutrition & ingredients

Ingredients

serves 5
  • 6 slices bacon, (cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved)
  • 1 1/2 lbs yellow squash, (chopped (about 3 medium))
  • 2/3 cup thinly sliced celery
  • 1 cup sliced green onions, (divided)
  • 1 Tbsp flour
  • 2 cloves garlic, (minced)
  • 2 3/4 cup milk ((I used 1%))
  • 5 cups fresh cut corn ((from about 6 ears corn), divided)
  • 1/2 cup heavy cream
  • 1 1/2 tsp chopped fresh thyme ((or 1/2 tsp dried))
  • 3/4 tsp salt, (then more to taste)
  • 1/4 tsp freshly ground black pepper, (then more to taste if desired)
  • 3/4 cup Shredded cheddar cheese, (for serving)
PREP
20M
SODIUM
787MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.