Summer Squash and Corn Chowder


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! It’s a match meant to be. 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!

Recipe originally shared 7/2/14. Flour was not listed prior, I just added 1 Tbsp to thicken it up just lightly then made minor revisions like adding an additional 1/2 cup corn.

Summer Squash and Corn Chowder | Cooking Classy Summer Squash and Corn Chowder | Cooking Classy Summer Squash and Corn Chowder | Cooking Classy Summer Squash and Corn Chowder | Cooking Classy


Summer Squash and Corn Chowder

Yield: About 5 servings

Prep Time: 20 minutes
Cook Time: 20 minutes


  • 6 slices bacon , cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved
  • 1 1/2 lbs yellow squash , chopped (about 3 medium)
  • 2/3 cup thinly sliced celery
  • 1 cup sliced green onions , divided
  • 1 Tbsp flour
  • 2 cloves garlic , minced
  • 2 3/4 cup milk (I used 1%)
  • 5 cups fresh cut corn (from about 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
  • 1/4 tsp freshly ground black pepper , then more to taste if desired
  • Shredded cheddar cheese , for serving


  1. Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and saute 2 minutes then add the squash and 3/4 cup of the green onions. Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.
  2. Add 1 1/2 cups milk, 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 pot and stir to blend. Cook until mixture reaches a light boil. Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.
  3. Recipe Source: inspired by Cooking Light


  • 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 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

    • Stacey: You probably can, but I have found that freezing milk base soups thickened with flour doesn’t really turn out too well. They tend to have a lumpy, seperated texture. You can try wishing, but I haven’t had any luck getting the same creamy texture back. And it can have a slightly off flavor. July 12, 2016 at 11:00am 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

  • Ashley: I got some summer squash in from our CSA subscription and didn’t know what to do with it this week. This definitely hit the spot! I didn’t have time to use the blender and it still worked out great! Thanks for a delicious recipe. June 17, 2015 at 4:36pm Reply

  • Hope McLeod: WOW, this look absolutely delicious! I will definitely be giving this a try and adding it to my Pinterest board June 28, 2015 at 5:54am Reply

  • lindsey: Made this for dinner last night with an arugula salad and french bread- it was so good! I didn’t change anything to the recipe, it was perfect! the corn and squash make it a little sweet and the bacon balances it out perfectly. Thanks! July 1, 2015 at 4:49am Reply

    • Jaclyn: I’m so happy to hear you liked it Lindsey! Thanks for leaving a comment! July 2, 2015 at 11:31pm Reply

  • Michele: i just finished making this. It’s excellent! I made it exactly to the recipe. Thanks so much for sharing it! July 7, 2015 at 3:00pm Reply

  • Kathleen: Have you tried freezing this recipe and reheating it later? I have so much squash….. July 13, 2015 at 11:51am Reply

  • Tiffany: Just made this beautiful chowder as my crisper was overflowing with squash and I was looking for a way to get rid of last night’s corn on the cob. This is a keeper! Love the bacon as a garnish! Mine was screaming for a squeeze of lemon and if I had wild rice (love the chewiness of it in soups, chowders, etc.) it would have gone in too. Next time! August 4, 2015 at 1:10pm Reply

  • Suzie Dunson: Going to try tomorrow… I have a question.. I am a cheese lover…I can put cheese in every thing I cook…however…my husband…is not..:( ..I have learned cream cheese is a great cover up…do you think it would taste as good if I omit cheese…I plan to divide how potion out to a different pot when its time to add cheese…for me…I want to think it is as good for his tastes. Thank you for the posts… June 20, 2016 at 11:08pm Reply

  • Dori: I just made this!! A few tweeks, I added sweet onion with the celery, I had two green and one yellow squash used that. Added some chilli powder, not much and some cumin, some chicken stock to thin out a tad…the bomb…really good July 13, 2016 at 10:58pm Reply

  • Lamika: Your recipes have been a life savior. I love good tasting flavorful meals and I have prepared most of the dishes that you have shared this summer. It’s like eating in a fine restaurant but so much better because there is no bill waiting just dishes. Thank you so much for putting these meals on the internet for people like me who loves cooking but needs inspiration. July 17, 2016 at 9:35am Reply

    • Jaclyn: Thanks Lamika! This made my day! July 18, 2016 at 11:06am Reply

  • Erika: Could I use frozen corn in this recipe? December 13, 2016 at 11:20am Reply

    • Ashley: Ive used frozen corn with no problems! January 3, 2017 at 12:19pm Reply

    • Lamika: I’m sure that you can. I would defrost it and let it dry so not to add more liquid January 3, 2017 at 12:25pm Reply

  • Bunny: Amazing!!! I am drowning in creamy goat milk and yellow squash. I didn’t have fresh corn, so I just used canned corn, and since my little goat’s milk is so rich, I didn’t need the cream. I cannot WAIT to serve this to company. June 20, 2017 at 1:41pm Reply

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