We’re busy in the garden this time of year freezing corn, green beans and harvesting onions. The black bean plants have been pulled-up and are drying so we can dry them to store.
This is a yummy recipe we found over at Cooking Classy and thought it would be a great way to use up our garden crookneck squash, corn, garlic, onions and thyme. I love it when we can make a recipe from the things we grow in our garden. See our Freezing corn, green beans and Gardening tips and storing garden harvest.
Summer Corn Chowder
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*6-8 slices Bacon, chopped, cooked and crumbled (Save 4 teaspoons bacon fat for flavor and sautéing onions and garlic or use extra light olive oil and omit bacon fat)
*1/2 cup sliced Green Onions or Onions from your garden
*2 cloves Garlic, minced or pressed
*3 small Crockneck Squash, sliced or Yellow Squash, seeds removed, chopped
*2 3/4 cups Milk, your choice
*6 Fresh Ears/Cobs Corn, blanched and cut from cobs or 4 1/2 cups fresh frozen corn
*1/2 cup Whipping Cream or Heavy Cream
*1 1/2 teaspoon fresh Thyme or 1/2 teaspoon Dried Thyme
*3/4 teaspoon Sea Salt
*1/4 teaspoon freshly ground Black Pepper
*1 cup Cheddar Cheese, freshly grated, topping
*1/2 cup Green Onions, chopped, topping
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Saute Onions, garlic (add garlic the last-minute of sautéing) in bacon fat on medium heat about 4-8 minutes in a cast iron skillet.
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Reduce heat to low and add 1 1/2 cups of the milk and 1 1/2 cups corn. Sprinkle in the thyme, salt and black pepper to sautéed mixture.
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Pour mixture into a crockpot or cast iron pot and add the below ingredients and heat through completely and keep warm until ready to serve.
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In a blender add the cream, remaining milk and corn. Blend until nearly smooth. Add this puréed mixture to the above cast iron pot.
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Add more salt and pepper to taste, if desired.
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Top with cheese and green onions. Enjoy!
Have a great day!
Jessica
