Published July 9, 2016. Updated May 21, 2024
This post may contain affiliate links. Read our disclosure policy.
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!
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 yellow 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. Whether they be from your garden, the local farmers market or your local grocery store, find the ingredients to make this soup! Summer veggies don’t need much to be delicious—just some olive oil in a pan, a tablespoon of cream, or salty bacon!
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. In just a few months I’ll be back with some butternut squash!
Pureeing the Corn Makes the Squash Corn Chowder 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 to the broth 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 and fork tender.
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 when they both simmer together in my dutch oven. 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!
- Corn Chowder
- Creamy Ham Potato Corn Chowder
- Creamy Chicken and Corn Chowder
- Mexican Corn Chowder
- Thai Coconut Chicken Corn Chowder
- Sweet Potato Corn Chowder
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
4.89 from 9 votes
Print Recipe
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 minutes
Cook20 minutes 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 511Calories 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.
Course: Soup
Cuisine: American
Keyword: corn chowder, Squash Recipe
Author: Jaclyn
