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Lacey’s Pantry: Summer Squash and Corn Chowder
By Lacey Vilhauer
Ingredients
• 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 diced onion
• 1 Tbsp flour
• 2 cloves garlic, minced
• 2 3/4 cup milk (I used 1%)
• 5 cups canned or 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
• Chopped green onion for garnish (optional)
Instructions:
- Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and onion and sauté 2 minutes then add the squash.
To read more, pick up a copy of the December issue of NTFR Magazine. To subscribe call 940-872-5922.
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To read more, pick up a copy of the November edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
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To read more, pick up a copy of the November edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
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To read more, pick up a copy of the November edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
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