Summer Squash Chowder Recipe - Los Angeles Times

Name: Summer Squash Chowder Recipe - Los Angeles Times
Ingredients: 8 strips bacon, roughly chopped; 4 tablespoons unsalted butter; 1 tablespoon finely chopped thyme; 4 garlic cloves, finely chopped; 2 celery ribs, finely chopped; 1 medium yellow onion, finely chopped; 1 bay leaf, preferably fresh; 8 yellow summer squash (4 ¼ pounds), quartered lengthwise and cut crosswise into ½-inch-thick pieces; 6 cups whole milk; 3 tablespoons apple cider vinegar; Kosher salt and freshly ground black pepper; 2 patty pan squash (or ¼ summer squash); ¼ cup finely chopped flat-leaf parsley

www.latimes.com

When summer squash isn’t in season, use zucchini or even butternut squash, which will become tender in the same time if cut into ¼-inch-thick pieces. If you want to make this soup vegan, simply...

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Ingredients

8 strips bacon, roughly chopped
4 tablespoons unsalted butter
1 tablespoon finely chopped thyme
4 garlic cloves, finely chopped
2 celery ribs, finely chopped
1 medium yellow onion, finely chopped
1 bay leaf, preferably fresh
8 yellow summer squash (4 ¼ pounds), quartered lengthwise and cut crosswise into ½-inch-thick pieces
6 cups whole milk
3 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
2 patty pan squash (or ¼ summer squash)
¼ cup finely chopped flat-leaf parsley