It started off simply enough. I’d been craving corn chowder for weeks. Weeks. Except, I didn’t have any milk, and I kept refusing to buy it until it was on sale, which took forever and a day. So I had to wait. Not-so-patiently.
Then I finally had all the ingredients, and I was feeling extra lazy, so it still didn’t happen. Until one day, Jimmie told me I’d never make my soup. So of course, I had to prove him wrong.
I’d originally planned to put potatoes in this instead of squash, but then I came across a recipe on Pinterest that used squash and looked delicious. She also used cheese, and heavy cream, and real bacon. I have no doubt her soup tastes amazing. I was going for something slightly healthier (not to mention that I think I’ve bought heavy cream exactly once, and it spoiled in my fridge).
Since I had a bunch of frozen squash in my freezer, I hauled out a bag and went to town. I also found some green onions in there, so they went in at the last minute. As did the bacon bits, just for a little extra something-something. Yes, I’m that person who actually enjoys imitation bacon bits. Sue me.
If I were really adventurous, I’d have taken some of the corn out and thrown it in the blender to make the soup a little thicker. I didn’t, because (as you all know by now) I’m lazy. So my soup is a little runny, but the flavor is delicious, and I’m happy with it. It’s even decently healthy.
And it’s easy. You literally dump everything in the pot, stir it a time or two, and let it simmer for 30 minutes or so. Deliciousness is served. It’s comfort food with a taste of summer and it’s filling and warm and oh-so-yummy.
- 2 cups chicken stock or broth (I used bouillon because I didn’t have any stock on hand)
- 2 cups water
- 2 cups milk (I used 2%)
- 2 packages frozen corn
- 1 cup summer squash diced
- ½ cup onion diced
- ½ cup green onion diced
- 3 tbsp butter
- 3 tbsp bacon bits
- Salt and pepper to taste