Summer Squash and Corn Chowder (Cooking Light)

The first time I tasted summer squash and corn chowder, I was at a small farmers market in upstate New York. The air was thick with the scent of ripening tomatoes and freshly cut herbs, and a local vendor was offering steaming cups of this vibrant soup. The sweetness of the corn, the delicate squash, and that subtle hint of smoky bacon created a symphony of flavors that perfectly captured the essence of summer. I remember thinking, “This is what sunshine tastes like.” Ever since, I’ve been chasing that perfect bowl, tweaking and adapting recipes until I arrived at this absolute gem.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Variable (Can be Vegetarian/Dairy-Free)

Ingredients

• 2 slices applewood-smoked bacon
• ¾ cup green onion, sliced and divided
• ¼ cup celery, chopped
• 1 lb summer squash, chopped
• 1 lb frozen white and yellow baby corn kernels, thawed and divided
• 2 ¼ cups 1% low-fat milk, divided (Note: For dairy-free, use unsweetened almond or soy milk)
• 1 teaspoon fresh thyme, chopped
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• ⅛ teaspoon salt
• ¼ cup extra-sharp cheddar cheese, shredded (Note: For dairy-free, use a plant-based cheddar alternative)

Equipment Needed

• Large Dutch oven
• Blender
• Measuring cups and spoons
• Cutting board
• Knife

Instructions

1. Begin by cooking the bacon in a large Dutch oven over medium-high heat until it is crisp. This will take about 5-7 minutes. The rendered fat will form the flavor base for the chowder.
2. Remove the bacon from the pan and set aside on a paper towel-lined plate to drain. Reserve 2 teaspoons of the bacon drippings in the pan. Don’t discard the rest of the bacon fat; it’s liquid gold for roasting vegetables or adding depth to other dishes!
3. Once the bacon has cooled slightly, crumble it. Set the crumbled bacon aside; this will be used as a topping for the finished chowder.
4. Add ½ cup of the sliced green onions, the chopped celery, and the chopped summer squash to the reserved bacon drippings in the Dutch oven.
5. Sauté the vegetables for approximately 8 minutes, or until the squash is tender. Stir frequently to prevent sticking and ensure even cooking. The celery will become translucent, and the onions will soften and release their aroma.
6. Reserve 1 cup of the thawed corn kernels and set it aside. This will add a burst of fresh corn flavor and texture to the final chowder.
7. Place the remaining corn (that’s the bulk of the thawed corn) and 1 cup of the milk into a blender.
8. Process the mixture in the blender until it is completely smooth. This corn puree will form the creamy base of the chowder. Be careful when blending hot liquids; start on low speed and gradually increase to prevent splattering.
9. Add the remaining 1 ¼ cups of milk, the chopped fresh thyme, ½ teaspoon of salt, and the black pepper to the blender.
10. Process the mixture just until it is combined. You don’t want to over-blend it at this stage.
11. Pour the pureed mixture from the blender into the Dutch oven with the sautéed vegetables. Add the reserved 1 cup of corn kernels to the pan as well.
12. Reduce the heat to medium and cook the chowder for approximately 5 minutes, or until it is thoroughly heated. Stir constantly to prevent scorching on the bottom of the pan.
13. Stir in the remaining ⅛ teaspoon of salt. Taste and adjust seasonings as needed.
14. Ladle about 1 ½ cups of the soup into each of 4 bowls.
15. Top each serving with about 1 tablespoon of the crumbled bacon, 1 tablespoon of the remaining sliced green onions, and 1 tablespoon of the shredded cheddar cheese. Serve immediately and enjoy the taste of summer!

Expert Tips & Tricks

• Bacon alternatives: If you want to reduce the fat content or make the chowder vegetarian, you can omit the bacon entirely. In this case, use 2 teaspoons of olive oil in place of the bacon drippings for sautéing the vegetables. Smoked paprika will lend a smoky flavor.
• Creamier texture: For an even smoother chowder, you can use an immersion blender to partially blend the soup in the pot before adding the reserved corn. Be careful not to over-blend, as you still want some texture.
• Make-ahead: This chowder can be made a day ahead. Store it in the refrigerator in an airtight container. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. Add the toppings just before serving.
• Thickening: If you prefer a thicker chowder, you can whisk a tablespoon of cornstarch with two tablespoons of cold milk and stir it into the soup during the last few minutes of cooking. Simmer until thickened, about 1-2 minutes.

Serving & Storage Suggestions

Serve the chowder hot, garnished with the crumbled bacon, green onions, and shredded cheese. A side of crusty bread or grilled cheese sandwiches would make a perfect accompaniment.

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a splash of milk or broth to thin it out, as the texture can change slightly after freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	335.9 kcal	N/A
Calories from Fat	N/A	21%
Total Fat	7.9 g	12%
Saturated Fat	3.5 g	17%
Cholesterol	18.2 mg	6%
Sodium	525.5 mg	21%
Total Carbohydrate	60 g	20%
Dietary Fiber	7.4 g	29%
Sugars	10.2 g	40%
Protein	15.8 g	31%

Variations & Substitutions

• Vegetarian/Vegan: As mentioned above, omit the bacon and use olive oil for sautéing. Replace the cow’s milk with unsweetened almond, soy, or oat milk. Substitute the cheddar cheese with a plant-based cheddar alternative.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the chowder for a little kick.
• Smoked flavor: Add a teaspoon of smoked paprika to enhance the smoky flavor, especially if omitting the bacon.
• Potato addition: For a heartier chowder, add one diced Yukon gold potato along with the squash.
• Herbs: Experiment with different fresh herbs like chives, parsley, or basil.

FAQs (Frequently Asked Questions)

Q: Can I use canned corn instead of frozen?

A: Yes, you can substitute canned corn, but frozen corn often has a slightly sweeter and fresher flavor. Be sure to drain the canned corn well before using.

Q: Can I use other types of squash?

A: While summer squash (like zucchini, yellow squash, and pattypan) is ideal, you could also use butternut squash or acorn squash for a slightly different flavor profile. Be sure to peel and dice the winter squash before adding it to the recipe.

Q: Can I make this chowder without a blender?

A: Yes, but the texture will be different. You can mash some of the corn with a potato masher to create a thicker consistency, but it won’t be as smooth as using a blender.

Q: How do I prevent the milk from curdling?

A: Avoid boiling the chowder after adding the milk. Keep the heat at medium and stir constantly to prevent curdling. Using whole milk can also help prevent curdling.

Q: Can I add other vegetables?

A: Absolutely! Diced carrots, bell peppers, or potatoes would be great additions to this chowder. Add them along with the celery and onions.

Final Thoughts

I encourage you to try this delightful Summer Squash and Corn Chowder. It’s a celebration of fresh, seasonal ingredients and a comforting, flavorful meal that’s perfect for any time of year. Feel free to experiment with the variations and substitutions to make it your own. And please, share your feedback and any delicious twists you discover along the way! Perhaps serve it with a simple grilled cheese for dipping and you have a meal guaranteed to bring joy to the dinner table!