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Summer Squash and Corn Chowder
4.9 from 27 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!

Prep Time
20 mins
Cook Time
20 mins
Servings: 5
Course: Soup
Cuisine: American

Ingredients

  • 6 lices 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 celery thinly sliced
  • 1 cup green onion divided, sliced
  • 1 Tbsp flour
  • 2 cloves garlic minced
  • 2 3/4 cup milk (I used 1%)
  • 5 cups corn from about 6 ears corn), divided, fresh cut
  • 1/2 cup heavy cream
  • 1 1/2 tsp thyme or 1/2 tsp dried, chopped fresh
  • 3/4 tsp salt then more to taste
  • 1/4 tsp black pepper then more to taste if desired, freshly ground
  • 3/4 cup cheddar cheese for serving, shredded

Instructions

    Cup of Yum
  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