This turned out to be really good (and it was even better the next day)! Husband said he could do without the squash (he’s not a fan). This had really good flavor. Nothing much I would change here, except, well, no squash next time for hubby.
Squash and Corn Chowder
1 ounce (2 Tbsp.) unsalted butter
3 cups chopped yellow squash
3 cups fresh corn kernels (from 4 ears), cobs reserved
1 bunch scallions, sliced, white and green parts separated
½ cup chopped celery
2 teaspoons kosher salt
3 cups whole milk
1 cup vegetable broth
1 cup chopped small Yukon Gold potatoes
4 ounces cheddar cheese, shredded (about 1 cup)
Melt the butter in a pot over medium. Add the squash, corn, scallion whites, celery, and salt. Cook, stirring occasionally, until the corn is tender but not browned, about 15 minutes.
Stir in the milk, broth, and potatoes. Increase heat to high; add the corn cobs and bring to a boil. Reduce heat and simmer until the potatoes are tender, 8 to 10 minutes. Discard the cobs.
Puree 2 cups of the corn mixture in a blender. Return to pot; stir to combine. Top the soup with the Cheddar and scallion greens.