*please pin from original recipe, thanks!*
A little over a week ago I had my lone wisdom tooth out. Yup, on Labor Day weekend. While luckily it wasn’t a big deal since there was just one, but those first few days nothing soft other than my beloved Sonic chocolate malts and instant cheddar cheese mashed potatoes and gravy sounded good at all. Until I remembered this yellow squash and corn chowder recipe from Cooking Classy I had found on Pinterest. She has a ton of yummy creamy soup recipes I want to try!
The yellow squash in our garden has long been burnt to a crisp but maybe next season’s crop will make more and I can make this out of my own squash before it dies in July again. September is still very much summer in south Texas, it’s still mid-90s everyday, so I am so jealous of all you start-of-fall-talkin people :(
It called for fresh corn but I didn’t feel like messing with that so I just used frozen. But I bet the flavor would be even more amazing if you used fresh corn, or even fresh grilled corn!
The squash, celery, green onions, and herbs get sauteed all together till they’re pretty soft. Then some of the corn gets blended with milk and cream and is added to the pot to make the creamy “broth”.
Since I take any excuse I can to use my immersion blender (it’s so fun!), I blended this further so it didn’t have too many large squash chunks for me to chew. I usually like my chowders slightly blended anyway since it makes them even more creamy.
I used my LC dutch oven as usual but this can be done in a large saucepan too. (If you use a nonstick saucepan, just be careful while you’re immersion blending not to damage your surface.)
I love anything that has the word “creamy” in it, and I especially love chowders. Plus, it has bacon in it so… cream and bacon…yes please! The recipe calls for just sprinkling the crumbled bacon on top when serving but I mixed mine in, and added extra to boot (duh).