Think of your favorite chowder but full of end of summer veggies fresh from the garden. This soup gives both the lightness of summer and the heartiness of fall.
3 slices of bacon - chopped
1 tablespoon butter
1 onion - diced
4 garlic cloves - minced
2 chipotle peppers in adobo sauce - minced
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
Kosher salt and freshly cracked pepper
1 pound yellow squash - cubed
2 ears corn - kernels shaved off the cob
1/3 cup all-purpose flour
4 cups chicken or vegetable stock
1 cup of milk or half and half
1 1/2 cups freshly grated parmesan, plus more for serving
Heat a soup pot over medium heat. Fry the bacon until crisp then set aside to drain on a paper towel lined plate. Add butter to the pot with the bacon grease and cook the onion, garlic, peppers, and thyme with a heavy dash of salt and pepper until translucent - about 4 minutes. Add the squash and corn with another heavy dash of salt and cook until squash starts to soften - about 10 minutes. Add the flour and cook for a few more minutes - this gets the raw taste out of the flour and thickens the soup. Add the stock and milk. Bring to a boil and simmer. When ready to serve, stir in the parmesan. Taste for seasoning and add more salt and pepper if needed. Ladle into soup bowls and serve with more parmesan and bacon bits.