Summer Squash and Corn Chowder
Enjoy a low-calorie soup in the summertime by making this satisfying chowder with the season's best produce. Top with cheese and bacon for kid appeal.
Enjoy a low-calorie soup in the summertime by making this satisfying chowder with the season's best produce. Top with cheese and bacon for kid appeal.
Have been making this one every summer and it is a hit with family and friends. Try this if using fresh corn on the cob.. I learned from another recipe to cook the corn cobs scraped from the corn in the soup while simmering and it adds a wonderful earthy richness.
Had to cook the squash for longer, but it was very very delicious!
I am not crazy about soup in the summer. In the south it gets pretty hot, but I had a lot of squash to use up in something. I came across this recipe and thought I would try it out. Based on the reviews, however, it seemed to need some work. I did make this to my personal preference.....Skipped the bacon!! I added garlic, shredded carrot, zucchini, and stewed one potato separately. I also used vegetable broth and a good splash of cream. I put everything together at the end and used my immersion blender. I think it turned out very good!!
How can you leave a review of a recipe if you didn't really make the recipe?!?
I used whole milk instead of 1%..not so light but really good :). I used three ears of fresh corn and fresh summer squash from the farmers' market. With a side of sliced fresh heirloom tomato..the acid was a nice counterpoint to the creamy sweetness of the soup.
I followed the recipe exactly, except that I had to add some zucchini instead of yellow squash. I added a whole bunch more salt because it was very bland. I also tried to add some soup base, because I think the soup needs some richness to it besides milk. It wasn't terrible, but it definitely needed something that I cannot put my finger on. Next time I will use a chicken broth or stock along with the puree as the soup base. And a lot more bacon, but I guess that doesn't make it as healthy :-) I may also try adding more vegetables.
How much fresh corn did you use?
I have made this both with summer squash and zuchini and my family loved it both ways. Just wondering....making it for a cookout. Does the squash get really mushy when reheated the next day? I'm just wondering if I should make it the morning of and let simmer vs reheating. Thoughts? Thanks!!
WOOOHOOO! Was this good or what? Used fresh veggies from my garden and substituted evaporated milk for the half and half and milk. Husband LOVED it and wants it again. Served with grilled eggplant paninis for a delish summer meal. OUTSTANDING! Will definitely make again!
Really good recipe. I added more vegetables for convenience, as one stalk of celery makes about 1/3 cup. Two medium to large squash made more than 2 cups, etc. I had more than enough leftover grilled corn. But I kept the other amounts the same and it was just fine. Highly recommend a dash of tabasco to give it a little lift!
Tasty, but a bit milky and I didn't care as much for the texture of the squash as in corn chowders with potatoes. Definitely a good summer option, though. I used 1/2 t. dried thyme in place of fresh and fresh corn in place of frozen. It took 4 ears.
I would definitely make this dish again- yum-o! I used fresh corn & squash and used it as a main dish. Excellent soup!
I used fresh corn, and this turned out really well!
Excellent soup--fairly quick and easy to make. A staple for your recipe file.
This soup was excellent. Instead of using milk, I used 1 cup of half and half and 1 cup almond milk (this change made for a much more richer, creamier soup, but only added about 87 extra calories per serving). I used 1/2 cup of yellow onion and only used 1/4 cup green onion for garnish. I also used fresh in season corn that I cut off the cob- which was much more flavorful than frozen. It was very flavorful and creamy
Wow! It's like summer in a bowl! Very nice and so sweet naturally from the in-season corn and squash. I used just a bit more fresh thyme - almost double since I like it and crumbled about half of the bacon into the soup and will leave it there - the rest will be a topping with the green onions. The chowder texture comes on perfectly without hassling to thicken it - amazing! This was easy to make - about 30 minutes- but I did have to watch the heat the last five minutes of stirring and cooking so as not to boil or even simmer. I followed the recipe - it took 3 good-sized ears of corn to net exactly one pound of kernels cut off the cob. I used a bit more celery like 1/4 cup plus a tablespoon, and it took two good-sized summer squashes to make up the pound. This soup is mild but the flavors are SO well-balanced with the onion, thyme, bacon and the corn. You don't have one overriding flavor other than you notice your mouth smiling because this is such a pleasing fresh soup.
Easy. Nice flavor. Will definitely make this again.
Delicious recipe- I used fresh corn on the corn that I roasted in the husks on the grill- super flavor
We add cooked chicken breast to this. Delicious and gluten free, which is hard to find in a chowder!
Very easy and good chowder. I used turkey bacon and added a little olive oil to the cumbles to get a " bacon flavor". I will definitely make this again. The consistency of squash was still crisp. Very summer-y flavor.
Super yummy. Husband said I need to make this again. I added a little extra garlic and salt. I plan to make this again.
I used more cheese than called for as well. Delicious, the whole family loved it.
Very good chowder. I used more cheese, sweet onion and thickened it with a roux.
This is a delicious easy soup to make. I used zucchini instead of summer squash (because I had it on hand) but otherwise I followed the recipe to the letter. I will definitely make this again.
I don't like bacon flavor so I omitted that part of the recipe and hope to redeem it with crushed red pepper and extra thyme and onions, but it wasn't a good fix. Still needs something and had to add a lot of cheese. Used delicada squash and replaced celery with red potatoes, also added frozen peas. Lots of good veg in there, but not enough flavor in the base (even used fresh corn cut off the cob).
What I did differently: I used half a vidalia onion instead of scallions, used parsnips instead of squash (Wegmans didn't have any!), deglazed the pot with 1/4 c white wine, added a can of fat free evaporated milk (since it was too thick for me as written) added some roasted acorn squash. I also added chopped homegrown tomatoes and a sprinkle of white pepper powder for garnish. This chowder turned out very well, although I used fresh corn and it really was very sweet. Amazing how filling one (big) bowl was! Husband loved it.
My husband loved this, could not get enough of it. I made it exactly as the recipe stated, except I substituted chopped yellow onion for the sliced green onions, since I had none on hand. I liked it a lot but was surprised by the sweetness-- this is a very sweet chowder.
Everyone loved it but I almost ruined it by adding okra. I had it cooking in the crock pot on high for quite a few hours until the okra quit being "stringy and slimy". No one was the wiser and it was very well received. I only confess to YOU.
I really LOVE this. Tons of flavor and so good for you! You really can't beat that! If you love corn and squash, then you will love this.
We liked this but I used 1C buttermilk and 1 1/4C skim milk instead because that is what I had. I threw in a little fresh corn, but definetly will try some cayenne next time. I actually measured our servings, and this recipe makes more than 4 servings; there will be at least a serving for lunch the next day.
Really tasty and flavorful. I was curious why they did not suggest using fresh corn (maybe to keep the prep time down?) but I would do that in the future if I had the time. To the person who asked about using fresh crab in it - I think it would be tasty but I am not sure you would want crab and bacon?
This recipe is very similar to how I make the Barefoot Contessa's corn chowder. The applewood bacon really makes the dish. The only thing I didn't do was dump everything back into the bacon grease at the end. I think having the bacon, cooking the onions and squash in the bacon was enough bacon flavor.
Fantastic! I substituted butternut squash for summer squash, which required a longer sautee (about 20 minutes), but the flavors were great. I skipped the cheese, and also made twice as much bacon as the recipe called for. We made bruschetta with this, and it was a great winter meal!
Delicious! I made this ahead of time, refrigerated and reheated, and served with a loaf of fresh bread. I love that virtually all the ingredients are staples in my house - I'll try diced carrots when zucchini is out of season.
So easy and tasty! We also added chicken (cubed and sauteed with the squash) which worked really nicely.
I just made and have finished eating this excellent recipe. My husband and I loved it. It was so easy. I feared it wouldn't be rich and thick enough. It was perfect. I will make this many more times.
This recipe was good. I took the advice of another reviewer and added potatoes to the saute. I also added cayenne pepper as well. Would definitely make again.
So delicious! The fresh flavors are great--the corn and squash are great together. My husband adored this chowder and insists it goes into our regularly used recipes.
My husband and I didn't really care for this. I was disappointed considering that the reviews were so good. The squash had a very prominent flavor and in our opinion, didn't go well with the other flavors. Probably won't make this again.
Given all the high reviews, this fell short of my expectations. It was a good use of left over grilled corn. It was a little bland-needs more than salt and pepper for seasoning. I'll keep the recipe on hand but would not serve this to guests.
Very delicious. I used a mix of skim and half & half since I didn't have 1%, and it still came out rich and creamy. I loved the base of the corn, and a pinch of cayenne pepper was the perfect addition.
I absolutely loved this low fat, low cal chowder. It was so delicious. Hot, warm and even cool it was so good. Loved it and I am making it again this weekend with all the yellow squash from my garden.
Neither of us like squash, so I really went out on a limb with this soup. It was delicious. I made a few changes, I added 1 cup of water, used whole milk (1% doesn't fly in our house!) and 1 cup of roasted, diced chicken breast. We got an extra serving of soup out of it, so I'm hoping that makes up for some of the calorie splurge of adding the whole milk.
Very tasty and easy to make! Loved it!
I added 2 chicken bouillon cubes to this recipe and I had to use 1/2 tsp. of dried thyme since I don't keep fresh thyme. Squash and corn are some of the few vegetables my husband WILL eat (even though he's not a big soup eater). He tried this and he and I both liked it.
A little different preparation for a soup, but great fresh taste Will make again.
This was honestly the worst soup I've ever eaten. The base was really thin and the taste was definitely not to my liking. I had to add 2 TBS of shredded sharp Cheddar and crumbled bacon just to get my husband to it. Sorry...
A delicious summer treat! I used half frozen corn and half fresh (about large three ears) and added a very small chopped potato to the saute to give the soup a little more body. I also added one chicken bouillion cube to the simmering soup for a little extra added flavor. I've already shared the recipe with my brother and will certainly be making it again before squash season ends.
Very delicious and an easy weeknight recipe. I added 1 lb. of shrimp as another reviewer suggested. Excellent!
Excellent. I used fresh corn from 4 ears, and pureed about 1/2 of it with 1 c. skim milk (didn't have 1%). I was surprised how nice and thick it was. I used onions instead of scallions, as I prefer onions in soup. I also didn't have bacon, but save bacon fat in a little jar, so sauteed the veggies in a little of that first, then added some leftover diced ham to add more smoky flavor. Didn't even need the cheese.
Awesome!Certainly a keeper and I will make it again. I used 3 fresh ears of corn. I added new potatoes and shrimp just to make it a meal. YUM!
This is a good creamy soup that can be made year round. I used 2% milk and regular bacon. I will make again in the fall and winter to break up the monotony of the same old soup standbys. This is a good everyday soup.
LOVE! LOVE! LOVE! This is the perfect summer chowder, especially if you can use fresh veggies! It tastes thick and creamy, without all the fat of traditional chowders. I will definitely make again!
Excellent Recipe . . . will use it again and again!!! I made it without the bacon and with fresh squash from our garden and freshly frozen corn from our garden. It was great. Someone mentioned it is too thin, but it is not if you emulsify the corn and milk together with thyme and salt. The corn is a natural starch. This is delicious and we will use it again and again. We didn't have any cheddar tonight and can't wait to add it next time
Great! I used Fat Free Milk as it's all I had on hand, but it was still very creamy and delicious. I will make again and I've already recommended it to a friend.
I haven't made this yet, though I intend to. Just wondering if anyone has tried adding fresh blue crab meat just before serving. It just sounds like a welcome addition.
Excellent recipe. I did not add the cheese and bacon and it was still very flavorful and low-fat! Great use for all the excess squash from the garden.
This was delicious! Even my "picky" won't eat most vegetables son liked it and said it tasted like a summer party in his mouth! Must've been the corn that did that. Easy and healthy. I did not use a standard blender, but an immersion wand. This will become a regular hit at our house.
Such a delicious recipe and easy, too. The bacon garnish is a must! I used ground thyme instead of fresh and it still tasted great.
I followed the recipe and wondered when I was going to add corn starch or flour- how can milk really be thick enough? My husband asked me the same question when he sat down to eat it. I did enjoy the flavor and the idea of it, but it still needs more work because the broth is much too thin.
Surprisingly rich and creamy for such a low fat chowder. Slightly sweet and very tasty. I cooked the squash a little longer to make it even more tender, then pureed about 1/3 of it along with the corn. I also crumbled the bacon into the chowder rather than on top, and might next time add another strip. Needed a smidge more salt than the recipe called for.
I used fresh corn, turkey bacon and 1/2 tsp dried thyme. The thyme came through very strong and I would start with less and add to taste. This was good and liked by everyone. I suspect it would have a slightly richer taste if real bacon was used.
This recipe is fast, fresh, and fantastic! I really like how the summer squash tastes meaty. I'd make it again. reviewed @ http://ateenagegourmet.wordpress.com
I omitted the bacon (but would have used turkey bacon if I had it) + sauteed using 2tsp olive oil. I had 3 ears of fresh corn from the farmers market and used all (including the liquid you get when you scrape with the blunt end of the knife after cutting off the corn). I followed all directions but used dried thyme + only skim milk. I loved the creaminess of this soup (thanks to the blender). Despite the simplistic veggies it requires, I thought this dish would make a great soup starter to a meal (I don't think it would fill up a 12 year old boy or a 6'3" father) but I would enjoy this as a light lunch with some homemade bread!
Made this for our supper club and received great reviews! Considering its relative simplicity, this chowder is packed with flavor. I tripled the recipe, and used a combo of fresh and frozen corn. I was surprised by the sweetness.... probably the fresh sweet corn and the yellow squash. Definitely garnish with the green onions, cheese and bacon bits!! Delish!!
My husband has been telling me for three days how good he thought this soup was. I made it as directed, and we both enjoyed the taste and texture. It was even better the second day. I would serve this to company, but it's easy enough to put together just for the two of us.
I made this last night. I thought it was a good soup and I ate it for lunch today. Unlike the person who didn't enjoy the corn processed I actually processed all of my corn thinking that I wouldn't like random kernels of corn in my soup. I really enjoyed it this way with all the corn mashed up. I think that would have to be up to your individual taste. I think this was a good way to use up my garden squash and I would make it again. I used more salt and pepper than the recipe called for but that's because I enjoy a lot of pepper and I probably used twice the amount of thyme and that's just because I love thyme and have a ton of it in the garden. It all worked out well for me.
Easy, tasty, and a great way to use all that summer squash! Great for a cool summer night.
I don't really get this dish. It's a bunch of vegetables sautÃ©ed, then served in warm milk? No thanks. It tasted like, a bunch of vegetables served in warm milk.
Tasty: ditto on fresh corn (I roasted 4 ears in oven in husk for half hour after soaking in water for 20 minutes) Also added 1/2 cp heavy cream to the milk (couldn't help myself...) Shocked I didn't overcook squash - a must for terrific slightly crunchy texture - and I'm not so much an 'el dente' veggie kind of girl either... Leftovers even better!
We made this the very day we recieved our magazine and it was incredible! Paired with the recommended Brucshetta was a slam dunk. We served it a little warmer than room temp since it is hot out side. I can't wait for left overs tomorrow.
so happily surprised by this flavor and simplicity! delicious, the absolute best soup I have made - and i am a big soup fan.
The flavors in this soup are great; however, the texture of the blended corn/milk mixture was not. I would make this dish again, but I would keep the corn whole. I used fresh corn and squash from the farmers market.
Awesome sweet, smokey, peppery flavor and easy to make!
Good recipe! I made it using fresh corn from a farmers market and wow what a great taste of summer. Even better with grilled swiss and tomato sandwiches.
Very good, very tasty. The proportions are about right, but we changed some of the preparations, as we were in the mountains and did not have a blender for the corn. We used fresh corn and roasted it in the husk (4 ears). We also added three small new potatoes (diced) to the soup, and it was the consistency of a light chowder. We all agreed we would make it again!
This soup was just okay. I thought the corn tasted too raw, maybe it should have cooked longer. I was excited for a fresh taste of summer veggies, but this just wasn't good enough. My favorite part was the tomato bruschetta they suggested to serve on the side.
I made this tonight for my family and everyone loved it. To give it an extra smoky and delicious kick, I doubled the baon and the drippings -- the extra calories were well worth the extra taste! I also used fresh corn (why not at this time of year?) and a wonderful squash from a friend's garden, both of which livened up the flavor the chowder. I do have to say that I did not get full four servings, more like three and a half. Still, this chowder was hearty and flavorful. A definite repeat recipe!
I loved the texture and ease of the recipe. Hearty enough for a summer meal but quick - easy and made use of plentiful summer produce. The resipe called for frozen corn - but I added grilled fresh corn as well. I did not use the bacon - but increased thyme. I am printing this recipe up for the farm stand from which I got the summer squash...so they may share it with their customers.