Summer Squash-and-Corn Chowder

Name: Summer Squash-and-Corn Chowder
Ingredients: 4 slices bacon, chopped; 4 tablespoons butter; 1 red bell pepper, chopped; ½ onion, chopped; 2 celery stalks, chopped; Pinch of red chile flakes; ¼ cup all-purpose flour; 4 cups chicken or vegetable broth; 4 cups chicken or vegetable broth; 1 cup half-and-half; 3 medium-size zucchini or yellow squash, diced; 3 medium-size zucchini or yellow squash, diced; 1 cup fresh or frozen corn; 1 cup fresh or frozen corn; 2 teaspoons chopped fresh thyme; Salt and pepper, to taste; Salt and pepper, to taste; thyme sprigs

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

Crispy bacon adds a rich flavor to this light soup. If you prefer a vegetarian version, skip the bacon and add smoked paprika to taste.

Ingredients

4 slices bacon, chopped
4 tablespoons butter
1 red bel

Soup
Summer

Method

Cook bacon in a Dutch oven or large saucepan over medium heat until crispy. Remove and drain on paper towels.

Melt butter in same pan over medium heat. Add bell pepper, onion, celery, and chile flakes. Cook 5 to 7 minutes or until tender. Add flour; cook, stirring constantly, 1 minute.

Stir in broth, half-and-half, and salt. Bring to a simmer and stir in squash, corn, and thyme.