Summer Squash and Corn Chowder Recipe

Summer Squash and Corn Chowder Recipe

How To Make Summer Squash and Corn Chowder

When summer squashes are in season, try out this creamy and rich soup recipe we have. Have a go at our summer squash and corn chowder recipe.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • 6 slicesbaconcooked and crumbled and 1½ tbsp rendered bacon fat reserved
  • lbsyellow squashchopped
  • cupthinly sliced celery
  • 1cupsliced green onionsdivided
  • 1tbspflour
  • 2clovesgarlicminced
  • cupmilkused 1%
  • 5 cupsfresh cut corn (from about 6 ears corn),divided
  • ½cupheavy cream
  • tspchopped fresh thymeor ½ tsp dried
  • ¾tspsalt,to taste
  • tspfreshly ground black pepperto taste
  • ¾cupcheddar cheeseshredded, to serve


  1. Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and sauté 2 minutes then add the squash and ¾ 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 1½ 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 1¼ 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.


  • Calories: 564.65kcal
  • Fat: 33.61g
  • Saturated Fat: 16.21g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 11.02g
  • Polyunsaturated Fat: 3.56g
  • Carbohydrates: 53.56g
  • Fiber: 6.18g
  • Sugar: 17.54g
  • Protein: 19.84g
  • Cholesterol: 85.36mg
  • Sodium: 775.44mg
  • Calcium: 380.38mg
  • Potassium: 1250.32mg
  • Iron: 2.46mg
  • Vitamin A: 266.32µg
  • Vitamin C: 29.91mg
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