Summer Squash and Corn Chowder


Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: About 5 servings


  • 6 slices bacon, cooked and crumbled and 4 tsp rendered bacon fat reserved
  • 1 cup sliced green onions, divided
  • 1/2 cup sliced celery (slice fairly thin)
  • 1 1/2 lbs yellow squash, chopped
  • 2 cloves garlic, minced
  • 2 3/4 cup milk (I used 1%)
  • 1 1/2 lbs fresh cut corn (4 1/2 cups, from about 5 – 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 if desired
  • 1/4 tsp freshly ground black pepper, then more to taste if desired
  • 3/4 cup shredded cheddar cheese, for serving


Heat 4 tsp reserved bacon fat in a dutch oven over medium-high heat. Add 3/4 cup of the green onions, the celery and squash. Saute until tender, about 8 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat slightly.

Add 1 1/2 cups milk, 1 1/2 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 dutch oven and stir to blend. Cook until heated through. Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.

Source: Summer Squash and Corn Chowder – Cooking Classy 

Image Credit: Summer Squash and Corn Chowder

Adapted slightly from Cooking Light


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