Kernels cut from 4 large ears of fresh sweet cornabout 4 cups
1 ½cupswater
1 ½cupsmilkI used 1% because that's what we keep in the house
2cupschopped yellow squash
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
Chopped fresh chivesoptional
Instructions
Place oil and pancetta in a small skillet and cook over medium to medium-low heat until crispy, about 10 – 15 minutes. Set aside on a paper towel to drain.
Meanwhile, melt butter over medium low heat in a dutch oven. Add onion to the pan and cook until onion is translucent, about 8-10 minutes, stirring occasionally. Add corn, water, milk, squash, salt and pepper to the pan and stir to combine. Bring soup to a boil, reduce heat and simmer for 15 minutes. Allow soup to cool for 20 minutes before next step.
When soup has cooled slightly, place soup, 2 cups at a time, in a blender. Hot soup can blow the lid off your blender, so don’t overfill your blender and make sure you secure the lid firmly. Place a kitchen towel over the lid and blend until smooth. Place a fine mesh sieve over a bowl and pour the soup through the sieve into the bowl. Rinse solids from sieve and repeat blending and straining process with the remaining soup.
Ladle soup into bowls and garnish with cooked pancetta and fresh chives.
Notes
If you have a top-shelf blender like a Blendtec or Vitamix, there will be no need to strain the soup after blending it smooth.