recipes / Lunch / Sweet Summer Corn Chowder

Sweet Summer Corn Chowder

Sweet summery soup full of produce and accented with fresh herbs.
4 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Kim Print
Sweet Summer Corn Chowder

Ingredients

  • 4 individual Bacon
  • ½ cups slice Green Onion, #1
  • 2 teaspoons mince Garlic, Cloves
  • ¼ cups dice Celery
  • 1 cup dice Squash, Yellow
  • 1 cup dice Zucchini
  • 2 cups peel and chop Corn, On the Cob
  • 1 cup Chicken Broth/Stock
  • ¼ cups Butter
  • ¼ cups Flour, White Whole Wheat
  • 2 cups Milk
  • 1 tablespoon chop Thyme, Fresh
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 cup Cheddar Cheese, Shredded
  • ¼ cups slice Green Onion #2

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. In a large skillet, cook bacon over medium low heat until crisp.
  2. Remove to a paper towel, drain, and set aside.
  3. Reserve a few tablespoons bacon drippings in the pan and increase heat to medium-high.
  4. Add green onions #1, garlic, celery, squash, zucchini and corn kernels. Cook until vegetables are softened (6-8 minutes).
  5. Remove from heat.
  6. In a blender, combine chicken broth and an equal amount of vegetable mixture. Blend until smooth.
  7. In a large pot melt butter over medium heat.
  8. Whisk in flour cooking for about one minute until bubbling.
  9. Slowly pour in milk. Cook, whisking frequently until mixture begins to thicken.
  10. Add in sauteed vegetables, bacon and chicken broth mixture.
  11. Season with thyme, salt, and pepper.
  12. Divide cheddar cheese and green onions #2 and sprinkle over each serving.

Freezing Directions

Why would I want to freeze this?

  1. In a large skillet, cook bacon over medium low heat until crisp.
  2. Remove to a paper towel, drain, and set aside.
  3. Reserve a few tablespoons bacon drippings in the pan and increase heat to medium-high.
  4. Add green onions #1, garlic, celery, squash, zucchini and corn kernels. Cook until vegetables are are softened (6-8 minutes).
  5. Remove from heat.
  6. In a blender, combine chicken broth and an equal amount of vegetable mixture. Blend until smooth.
  7. In a large pot melt butter over medium heat.
  8. Whisk in flour cooking for about one minute until bubbling.
  9. Slowly pour in milk. Cook, whisking frequently until mixture begins to thicken.
  10. Add in sauteed vegetables, bacon and chicken broth mixture.
  11. Season with thyme, salt, and pepper.
  12. Let cool.
  13. Divide cheese and green onions #2 among indicated number of pint freezer bags.
  14. Divide cooled soup among indicated number of quart freezer bags, label & seal.

Serving Day Directions

  1. Reheat in microwave until heated through.
  2. Top with green onions and cheddar cheese.

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