Summer Corn Chowder

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

*



*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

*
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.

*
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.

*
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.

*
In a blender add the cream, remaining milk and corn. Blend until nearly smooth. Add this puréed mixture to the above cast iron pot.

*
Add more salt and pepper to taste, if desired.

*
Top with cheese and green onions. Enjoy!


Have a great day!

Jessica

Please follow and like us: