Summer Squash and Corn Chowder Two Ways

Labor Day Weekend is the "unofficial end of summer." This works in the north since the weather starts to cool off and kids all go back to school either right before or right after Labor Day. It's a weird concept here in the south. Not only have kids been back to school for a full month here, summer weather will be with us for at least four more weeks. Six weeks depending on your definition of summer weather.

So what does one do on a 90-degree Labor Day in Georgia? Make soup!

Last week my work friend, Jessi, brought homemade corn chowder in for lunch and as I ate my frozen "lean" meal I realized I needed to buckle down and start making soup again. I have quite a few soups in my annual repertoire but no corn chowder. This is one I've wanted to make for a long time and it was time!

Ingredients:

4 strips of bacon, cut into small pieces

1/2 large (or one small) yellow onion, diced
2 ribs of celery, diced finely
5 ears of corn, cut off (you can make this with 3 3/4- 4 cups frozen corn but off the cob = summer!)
4 cloves of garlic (minced or pressed)
5 cups chicken broth
2 russet potatoes, peeled and cut into 1/4" cubes
1 1/4 tsp kosher salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp thyme
1/8 tsp cayenne
1 zucchini, cut into quarters lengthwise then sliced
1 yellow squash, cut into quarters lengthwise then sliced
2 cups half and half or whole milk

Directions:

Set a large Dutch oven or stock pot over medium heat. Cook the bacon until crisp.

Add the onion and celery and cook for about 3 minutes, then add the corn and cook for about 4 more minutes. Add the garlic and cook until fragrant - about 1 minute.

Add the chicken broth and turn up to medium high heat to bring to a simmer. Add the potatoes, salt, pepper, paprika, thyme, and cayenne.

Reduce the heat to medium and cook 10 minutes.

Add the zucchini and squash and cook until the potatoes are fork tender - about 10 more minutes.

Transfer four cups of chowder to a food processor, blender, or container to use an immersion blender and puree (about 1-2 minutes) and add back to the soup. Add the half and half and stir. Remove from heat.

Now is the time to season. All soup must go through this process - taste, season, taste. Season again and taste. Add salt and pepper. I added about 2 teaspoons of Worcestershire sauce and about a Tablespoon of Chipotle Cholula...add to your taste. It might feel like you're seasoning too much but trust your palate. If you over season you can add more milk to dilute a little.

My husband isn't the biggest soup fan but he really enjoyed the flavors. So I took about 3 1/2 cups of the soup and pureed it fully and stored it since he's not a fan of the "mushy vegetables." He started to drink it from the container. I also kept a container of the chowder with the vegetables in tact.

Serve with some crispy bacon sprinkled on top or a baguette or crackers.

Fenway, napping like a boss.