Kosher salt and freshly cracked black pepperto taste
¼cupextra-sharp cheddar cheeseshredded
Melt the butter and add olive oil to a large Dutch oven over medium-high heat. Next, add the onions, celery, jalapeno, and thyme to the oil and butter. Sprinkle with a pinch of salt and cook until soft; about 10 minutes.
When the onions celery and jalapenos start to become tender, add the squash to the pot. Cook until all of the vegetables are tender; about 10 to 15 more minutes.
Meanwhile, cut the corn off the cobs and reserve 1 cup of the corn and set aside. Place the remaining corn and 1 cup milk into a blender. Process until smooth.
Add the pureed corn mixture and reserved cup corn to the pot with the cooked vegetables. Reduce the heat to medium. Cook 5 minutes or until thoroughly heated, stirring constantly. Season with salt, and pepper, to taste.
To serve, ladle the soup into serving bowls. Top each with shredded cheddar cheese and fresh chives, if desired.Enjoy the taste of sweet summertime!
I used my hand-held immersion blender like this one. You can toss the components into the dishwasher for easy cleanup.
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