Cream of Squash/Corn Soup

Name: Cream of Squash/Corn Soup
Yield: Makes 9 cups
Ingredients: 2 c. grated white or yellow squash; 2 c. fresh corn, cut from cob; 6 tblsp. flour; 5 c. milk; 1 tblsp. salt; ¼ tsp. pepper; 2 c. boiling water; 1 c. chopped onion; ½ c. chopped green pepper; 6 tblsp. butter or regular margarine; 8 slices bacon, diced, cooked and drained (optional)

Preparation info

Makes
9 cups

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Perfect go-with for supper sandwiches—you can easily double recipe

Ingredients

2 c. grated white or yellow squash
2 c. fresh corn, cut from cob

Supper
Soup

Method

Combine squash, corn and water. Cover and simmer until tender.
Meanwhile, cook onion and green pepper in melted butter until soft. Stir in flour. Add milk, and cook, stirring constantly, until thickened. Add to squash-com mixture along with salt and pepper. Heat thoroughly.
Serve in bowls. Garnish with bacon, if you like.