Summer Squash and Corn Chowder

07.02.2014

Summer Squash and Corn Chowder | Cooking Classy

Isn’t it true that anytime of year is a great time for a comforting, hearty bowl of soup? It’s not just made for cold winter days. I know I thoroughly enjoy it year round, especially when I’ve got summer veggies like these to add to a soup. This soup is a great way to take advantage of the abundance of fresh summer vegetables that surround us. Wether they be from your garden, the local farmers market or your local grocery store, find the ingredients to make this soup!

It’s not often I think to add squash to soup, but after trying this one it will be plenty more often that I do. I love how creamy this soup is thanks to a the way the corn is pureed to make a rich soup base, and the addition of a fair amount of cream ensures that things stay true to the creamy labeling. The fresh flavors of this soup will keep you coming back for more. I absolutely love fresh corn on the cob, I was raised on it. All throughout the summer my mom would stop and pick up local corn and for about 1 month out of the year we would pick it from our own backyard garden. And it was always boiled then rolled in butter while it was still hot. I remember we constantly had those concave, corn molded cubes of butter sitting on a small plate in the fridge. We never did the slice with a butter knife and spread over corn method, we were much more efficient :).

You wouldn’t believe how well the corn in this recipe pairs with yellow squash! I guess it makes sense, they just want to color coordinate, right? I don’t know how you could not just love this soup. Its summer in a bowl and you simply have to try it! If you’re skeptical, just answer this: what isn’t good with a little bacon and cheddar cheese sprinkled over the top? It only makes this soup that much better!

Enjoy!

Summer Squash and Corn Chowder | Cooking Classy

Summer Squash and Corn Chowder | Cooking Classy

Summer Squash and Corn Chowder

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: About 5 servings

Summer Squash and Corn Chowder

Ingredients

  • 6 slices bacon, cooked and crumbled and 4 tsp rendered bacon fat reserved
  • 1 cup sliced green onions, divided
  • 1/2 cup sliced celery (slice fairly thin)
  • 1 1/2 lbs yellow squash, chopped
  • 2 cloves garlic, minced
  • 2 3/4 cup milk (I used 1%)
  • 1 1/2 lbs fresh cut corn (4 1/2 cups, from about 5 - 6 ears corn), divided
  • 1/2 cup heavy cream
  • 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
  • 3/4 tsp salt, then more to taste if desired
  • 1/4 tsp freshly ground black pepper, then more to taste if desired
  • 3/4 cup shredded cheddar cheese, for serving

Directions

  • Heat 4 tsp reserved bacon fat in a dutch oven over medium-high heat. Add 3/4 cup of the green onions, the celery and squash. Saute until tender, about 8 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat slightly.
  • Add 1 1/2 cups milk, 1 1/2 cups of the corn, thyme, salt and pepper to the sauteed veggies. To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream. Process in blender until nearly smooth (about 30 seconds). Add pureed mixture to dutch oven and stir to blend. Cook until heated through. Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.
  • Recipe Source: adapted slightly from Cooking Light
http://www.cookingclassy.com/2014/07/summer-squash-corn-chowder/

Summer Squash and Corn Chowder | Cooking Classy

21 comments

  • Laura (Tutti Dolci): This is such a great summer chowder, love the seasonal veggies! July 2, 2014 at 10:57am Reply

  • Averie @ Averie Cooks: Jaclyn it looks so creamy and rich and just absolutely like the best corn chowder ever! July 2, 2014 at 12:44pm Reply

    • Jaclyn: Thanks Averie :)! July 2, 2014 at 4:29pm Reply

  • Anna @ Crunchy Creamy Sweet: I love summer soups! I make corn chowder often this time of year. Love your version with squash! Pinned! July 2, 2014 at 3:42pm Reply

  • Matt Robinson: What an awesome way to use squash, one of my all time favorite veggies. This looks amazing!! July 2, 2014 at 10:58pm Reply

  • mimi: A fabulous chowder. And then you added bacon!!! Brilliant! July 3, 2014 at 6:08am Reply

  • Natasha of Natashaskitchen.com: You’ve got me so hungry right now! We have zucchini coming out of our ears right now and this looks like a great use for them! Thank you! Thank you! Pinned :) July 3, 2014 at 9:56pm Reply

  • Laura: I made this for lunch today and it is totally delish. The corn gives it a sweetness. I wonder if you could use part broth to lighten up? This is great for my gf friends. Thank you for another wonderful recipe! July 7, 2014 at 10:15am Reply

    • Jaclyn: I’m so glad you enjoyed it Laura! If you want to lighten it up I would just replace some (or all if you must :)) of the cream with more milk. July 7, 2014 at 2:58pm Reply

  • BetsyD: Loved this recipe. I just made it for lunch using squash and corn from the garden. Changed slightly in that I used whole milk (better for you, btw), no cream, added 1/2 cup of chicken broth and grilled the corn slightly to add a different flavor that complimented the bacon really well. Thank you so much for a great recipe that helps diversify the squash useage! :) July 24, 2014 at 10:08am Reply

    • Jaclyn: I’m so glad you liked it Betsy! Thanks for leaving a comment! July 24, 2014 at 1:09pm Reply

  • Mimi: This soup is awesome! I made it last week, because I’m swimming in yellow squash from my garden. I hope you don’t mind that I blogged about it on my site (I didn’t list the recipe- I linked back to your site). This has become my new way to use up squash! August 1, 2014 at 6:17am Reply

    • Jaclyn: I’m so happy to hear you liked the soup Mimi, and thanks so much for sharing :)! I don’t mind if you want to share the recipe on your site either, but thanks for linking back to me! August 25, 2014 at 10:04am Reply

  • Vicky: I have made that chowder from CL any times, and we love it! August 1, 2014 at 12:35pm Reply

  • Crissi: I made this for dinner last night. I did add some chicken and a sliced red bell pepper into the veggies because I had on hand. It turned out delicious. My family all had seconds even our 5year old. Thanks for the good recipe. August 4, 2014 at 9:37pm Reply

    • Jaclyn: So great to hear! August 25, 2014 at 2:49pm Reply

  • Maureen: Do you cook the corn first? August 5, 2014 at 5:23am Reply

    • Jaclyn: No, not before adding to the soup. August 28, 2014 at 8:49pm Reply

  • Lauren: Has anyone tried freezing this recipe for later? Would that work? August 17, 2014 at 3:48am Reply

  • Tanya: I made this tonight! OMG! This is divine! I will make this again this winter. The fresh corn though makes it pop! YUMMO! So simple too. September 16, 2014 at 9:11pm Reply

    • Jaclyn: Thanks for your review Tanya! I’m happy to hear you liked it! September 17, 2014 at 10:53pm Reply

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