Summer Squash-Corn Chowder

Looking for a way to use up those yellow summer squash in your garden? I really like this summer squash version of corn chowder. This is my vegetarian version. Bacon lovers may want to add crumbled bacon to the chowder.

Summer Squash Corn Chowder

3 medium yellow summer squash, chopped into small pieces
1/4 cup chopped celery
1 cup of corn kernels (fresh or frozen)
1 medium chopped onion
3 medium red skinned potatoes, diced
1/4 cup chopped green onion tops or chives
2 T olive oil (or butter)
1 T Chicken Better than Bouillon Paste
1 cup water
2 cups low fat milk
1 teaspoon thyme
salt and pepper to taste

1. Boil potatoes until soft and set aside.
2. Saute squash, celery, and onion until soft. Set half the veggie mixture aside.
3. Combine half the veggie mixture with potatoes. Add a cup of water and bouillon and a cup of the milk and bring to a simmer.
4. With immersion blender or potato masher, lightly blend/mash the ingredients.
5. Add remaining veggies, milk, thyme, and salt and pepper. Bring to a boil and gently simmer for 5 minutes. If too thick, add more milk.