Summer produces the best vegetables. I can’t get enough of them. I go to the farmer’s market and buy everything, EVERYTHING! And then I get home and start scheming on how I can use the most produce in one dish.
I know most people don’t think of soup being something you would eat in the summer, but you guys, this soup is delicious.
It is perfect for lunch, inside with the AC on! 🙂
It is sweet from the delicious corn, savory from the thyme, and so creamy. Make this soup while all of summer’s delicious vegetables are in season!
- 6 slices of Bacon, cooked & crumbled
- 1½ tablespoons of Bacon Grease, reserved from bacon
- 3 Squash, medium, sliced thinly
- 1 cup of Yellow Onion, diced
- 1 tablespoon of Flour
- 2 cloves of garlic, minced
- 2¾ cup of Milk
- 5 cups of Corn, ~8 ears
- ½ cup of Heavy Cream
- ½ teaspoon of Thyme, dried
- ¾ teaspoon of Salt
- ¼ teaspoon of Black Pepper
- Garnish: Shredded Cheddar Cheese, Green Onions or Chives
- Heat the bacon grease in a large pot over medium-high heat. When hot, add the squash and yellow onion, saute for 10-15 minutes, stirring often, until the squash are falling apart. Add the flour and garlic and stir for 2 minutes.
- Add 1½ cups of milk, 2 cups of corn, thyme, salt and pepper to the squash mixture. In a blender, add the remaining 1¼ cups of milk, 3 cups of corn, and ½ cup of heavy cream, blend until smooth and add to the pot. Cook until the mixture reaches a light boil.
- Garnish with cheese, onions, and bacon, if desired.
Happy Cooking, The Barbee Housewife