Ah, July...that means one thing..inundation of squash and zucchini!!!!!!! And, this season, it also means the first corn is here. What to do with all of this squash and corn?
Make chowder, of course!
Here's a quick recipe for a delicious chowder made with applewood smoked bacon, delicious farm fresh squash and corn and low fat milk.
First off, cook off your bacon to crisp it up and render the fat.
Pour off all but a couple tablespoons of the bacon fat, then saute about a cup of scallions, a couple ribs of celery and the squash until softened.
While the veggies soften up, take the corn from 4 cobs and leave 1 cup behind, but puree the rest along with 1 cup 1% milk and some fresh thyme.
When the corn is pureed, add in another cup to cup and a half of milk and puree until smooth.
Add the pureed corn along with whole corn kernels to the sauteed veggies and simmer for another 5 minutes.
To serve, top off with the greens of scallions, some crispy bacon and some shredded cheddar cheese (or other cheese of your choice)....
Note: this chowder will freeze well, so consider making it and storing it for the fall :)