- 3 thick cut slices of applewood-smoked bacon
- 1/2 cup diced yellow onion
- 2 stalks celery (diced)
- 2 small yellow crookneck squash (seeds removed and diced)
- 2 small zucchini squash (diced)
- 2 small potatoes (diced)
- 1 small package frozen corn
- 1 chicken bouillon cube
- 1/2 cup water
- 2 1/4 cups milk
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground pepper
- 1/4 cup parmesan cheese
- 1/2 cup shredded cheddar cheese
1. Cook bacon in large soup pot until crisp. Remove from pan and put on paper towels to dry. Add potatoes to drippings in pan and saute for 5 minutes. Add remaining vegetables except corn and saute 8 more minutes or until vegetables are tender. Season vegetables with garlic salt and pepper.
2. Add water, bouillon cube, and corn and bring to boil. Cook 5 minutes until corn is warmed. Add Parmesan cheese and milk and cook until heated through.
3. Ladle soup into bowls. Top with cheddar cheese and bacon crumbles and serve. Makes about 6 servings.
