Summer Squash and Corn Chowder

July 9, 2016

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Squash and Corn Chowder is an absolutely perfect summer soup! It’s rich and creamy and brimming with fresh sweet corn and yellow squash. And when finished flavorful shredded cheddar and crisp, salty bacon you know it’s got to be good!

Summer Squash and Corn Chowder in a blue serving bowl set over a blue plate. It's garnished with shredded cheddar, bacon and green onions.

A Delicious Yellow Squash Recipe!

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.

Summer Squash and Corn Chowder in a blue pot with a wooden ladle.

Pureeing the Corn Makes the Soup Even Creamier!

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.

Summer Squash and Corn Chowder | Cooking Classy

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 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!

More Corn Chowder Recipes to Try!

4.88 from 8 votes

Summer Squash and Corn Chowder

The perfect summer soup! It's rich and creamy and brimming with fresh sweet corn and yellow squash. And when finished shredded cheddar and salty bacon you know it's got to be good!
Servings: 5
Prep20 minutes
Cook20 minutes

Ingredients

  • 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
  • 3/4 cup Shredded cheddar cheese, for serving

Instructions

  • 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.
  • 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.
  • Recipe Source: inspired by Cooking Light
Nutrition Facts
Summer Squash and Corn Chowder
Amount Per Serving
Calories 511 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g88%
Cholesterol 78mg26%
Sodium 717mg31%
Potassium 1050mg30%
Carbohydrates 47g16%
Fiber 5g21%
Sugar 17g19%
Protein 14g28%
Vitamin A 1600IU32%
Vitamin C 36.8mg45%
Calcium 340mg34%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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56 Comments

  • Benji

    Huge hit! We don’t eat much meat, so swapped the bacon for avocado oil. Didn’t have green onions on hand, but we had a leek! Worked great and was so yummy. Thank you for this recipe!

  • Laura Parks

    Loved this soup! Added a bit more thyme and garlic, otherwise followed closely. Great way to use up abundant summer squash and seasonal fresh corn!

  • Heidi

    I just got done making a batch of this.. I did end up adding about a cup of finely shredded cheddar during the end of the cooking process to give it a little more “something” but it ended up tasting so delicious.

  • Alma

    I’m making this soup for the first time the aroma from the sautéed vegetables and chives it’s incredible, so far it’s smells really good. I can’t wait to taste it.

  • Jeanne O’Neill

    I made this with coconut milk so my Vegan daughter could have it.

    Delicious. I added a little cheese after serving.

  • Choya

    I would add all the corn to the pot and cook. Then you can can use an immersion blender and blend it all. The uncooked corn just makes it seem gritty. I added parsnips because I had them and not much celery. They added a very nice sweet flavor. We also tried it with a bit of mint on top. That was good also. A very good soup I will make it again!!