3 slices applewood-smoked bacon
1/2 cup onions, divided 1/2 cup chopped celery 1 pound yellow summer squash, chopped ½ pound potatoes, cut into bite-sized pieces 3 TBSP flour 1 pound frozen corn kernels, thawed and divided 1 cup whole milk, divided 2 cups chicken or vegetable stock 1 tsp. chopped fresh thyme 1/2 tsp. salt 1/4 tsp. freshly ground black pepper Shredded extra-sharp cheddar cheese (for serving) Green onions, chopped (for serving) Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon and set aside. Add 1/2 cup onions, celery, potatoes and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. Sprinkle with 3 TBSP flour and stir to coat all the veggies. Add salt, pepper, thyme, and stock and bring to a boil. Reduce heat and simmer while continuing to next step. Set aside 1 cup of corn. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add pureed mixture and reserved 1 cup corn to pan. Bring back to a simmer, and cook 5 minutes or until thoroughly heated, stirring constantly. Ladle into bowls; top each serving with crumbled bacon, shredded cheese, and green onions. Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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