Summer Squash and Corn Chowder

07.09.2016

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!

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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!

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Summer Squash and Corn Chowder

4.67 from 3 votes

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!

Course: Soup
Cuisine: American
Keyword: corn chowder, Squash Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 5
Calories: 511 kcal
Author: Jaclyn

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

  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. 
  2. Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.
  3. Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies. 
  4. 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). 
  5. Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil. 
  6. Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.
  7. Recipe Source: inspired by Cooking Light
Nutrition Facts
Summer Squash and Corn Chowder
Amount Per Serving
Calories 511 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 78mg 26%
Sodium 717mg 30%
Potassium 1050mg 30%
Total Carbohydrates 47g 16%
Dietary Fiber 5g 20%
Sugars 17g
Protein 14g 28%
Vitamin A 32%
Vitamin C 44.6%
Calcium 34%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

45 comments

  • Ashlee Nelson: Can you freeze this recipe? July 24, 2018 at 1:34pm Reply

    • Jaclyn: Sorry I haven’t tried so I can’t say for sure how well it would freeze. August 2, 2018 at 5:38pm Reply

  • Rosanne: After getting summer squash two weeks in a row in my CSA share, I found this recipe to make a soup as I was tired of fried/baked options. I made it tonight and the flavor and mouth feel was excellent – very tasty with the crisp tender veggies! However, it looked a bit curdled at the end of cooking. I think it was that the corn and milk mixture became almost granular in my Vitamix. It was eaten anyway. I followed the recipe as written and seasonings were spot on for me. It definitely benefited from the bacon and cheese at the end.

    Solid recipe however, the directions leave a bit to be desired – a little cramped/overly brief for so many steps in my opinion. June 20, 2018 at 6:27pm Reply

  • NickyG: Do I need to cook the corn first and then add it to the soup? September 6, 2017 at 3:25pm Reply

    • Jaclyn: No it will cook in the soup. Hope you love it! September 6, 2017 at 5:37pm Reply

    • Lamika: No, veggies will become weird if over cooked. I just followed the recipe as is and came out delicious. Hope this helps September 6, 2017 at 7:14pm Reply

  • rei tibbal: Vegetarian Summer Squash and Corn Chowder

    Yield: About 5 servings
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Ingredients

        Half cup meat substitute
        2-3 yellow squash cut into dice
        2 stalks of sliced celery
        Half a red onion
        1 Tbsp flour
        1 round teaspoon of minced garlic
        3 cups of milk
        5 cups fresh cut corn (from about 6 ears corn), divided
        1/2 cup sour cream
        1/2 tsp dried thyme
        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

    Vegetarian version

        Heat 4 tsp oil in a large pot over medium-high heat. Add red onion and saute 2 minutes. Add celery and saute 2 minutes. Add squash sauté  3 minutes. Add meat substitute and Saute 3 minutes.  Add in garlic and flour cook for 1 minute. Reduce heat to medium-low.
        Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies.

    In a blender add remaining 3 cups of corn, 1 1/2 cups milk. Process until nearly smooth (about 30 seconds). Add pureed mixture to pot and stir to blend. Cook until soup reaches a light boil. Serve warm with shredded cheese  and sour cream September 5, 2017 at 6:55pm Reply

  • Dixie: Has anyone added chicken to this? August 3, 2017 at 10:16am 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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