Corn Chowder with Summer Squash – Sweet, Creamy, & Full of Summer Flavor
When corn is fresh and squash is plentiful, this Corn Chowder with Summer Squash becomes one of the best ways to enjoy those garden‑fresh flavors in a warm, comforting bowl. It’s creamy, chunky, slightly sweet, with just enough savoriness to make each spoonful satisfying. Perfect for summer nights, cool evenings, or when you want something hearty without feeling heavy.
You get tender summer squash, sweet corn, soft potatoes, aromatic herbs, creamy broth, and optional extras like bacon or cheese for even more comfort. Whether you want something vegetarian or with extra protein, there are ways to adapt it. Plus it’s great for make‑ahead and leftovers.
Why You’ll Love This Soup
- Highlights fresh summer produce in a comforting, creamy format
- Balanced sweetness (corn & squash) + savory build (onions, garlic, herbs)
- Flexible: you can go vegetarian, add bacon, cheese, etc.
- Relatively easy to make; one pot, mostly hands‑on early, then simmer
- Good leftovers; flavor deepens after sitting
Ingredients You’ll Need (Approx 4‑6 Servings)
Here’s what you’ll need. Quantities are approximate; feel free to adjust based on your taste or what you have.
| Ingredient | Purpose / Notes |
|---|---|
| 4 slices bacon, cooked and crumbled (optional) | Adds smoky, salty flavor; can omit for vegetarian version |
| 1 medium onion, diced | Flavor base |
| 2‑3 stalks celery, diced | Adds aroma and depth |
| 2‑3 cloves garlic, minced | Flavor kick |
| 2 medium yellow summer squash, chopped | Tender veggie, mild flavor |
| 1 medium zucchini (optional) | Adds bulk and texture |
| 2‑3 medium potatoes (yellow or red), diced | Adds creaminess and body |
| ~4‑5 ears fresh corn (kernels cut) or equivalent frozen / canned | Sweetness; one portion can be pureed if desired |
| Herbs: e.g. fresh thyme or dried thyme (about 1‑2 tsp fresh, or ½ tsp dried) | Aroma |
| Salt & black pepper, to taste | Seasoning |
| 4 cups (≈ 1‑1¼ liters) chicken broth (or vegetable broth) | Soup base |
| 1‑1½ cups milk or half‑and‑half (for richer soup) | Creaminess |
| Optional cream (½ cup) for extra richness | If you like it very lush |
| Sharp cheddar cheese, shredded (for serving; optional) | Texture & flavor contrast |
| Green onions or scallions, sliced (for garnish) | Fresh brightness |
How to Make Corn Chowder with Summer Squash – Step by Step
Here’s a detailed walkthrough to make sure the texture and flavor come out just right. Total time around 40‑50 minutes.
Step 1: Prep
- Dice onion and celery. Mince garlic.
- Chop squash (yellow squash and/or zucchini) into bite‑sized pieces.
- Dice potatoes into cubes (about ½‑inch to ¾‑inch is good so they cook through without falling apart).
- Cut corn off the cob (if using fresh), or have frozen/canned corn ready.
- If using bacon, cook until crisp; reserve some drippings/fat for flavor if desired.
Step 2: Sauté Aromatics & Veggies
- In a large pot or Dutch oven, heat a tablespoon of butter or oil (or bacon fat if using).
- Add onion and celery; cook over medium heat until softened, about 5 minutes.
- Add garlic; cook about 30 seconds until fragrant.
Step 3: Add Potatoes, Broth & Seasonings
- Add the diced potatoes. Stir to coat with aromatics.
- Pour in the chicken (or vegetable) broth. Bring to a simmer.
- Add herbs (thyme), salt and black pepper. Let simmer until potatoes are about halfway tender (≈ 8‑10 minutes).
Step 4: Add Corn + Squash
- Once potatoes are moving toward tender, add the summer squash (and zucchini if using) and a portion of the corn kernels. Continue simmering until the squash is tender and potatoes fully cooked, about another 8‑10 minutes.
Step 5: Creamy Element / Pureed Corn (Optional but adds smooth texture)
- For extra creaminess and texture, take a portion of the corn + part of the milk (or broth) and puree them in a blender or with an immersion blender, then stir back into the pot. This helps thicken and gives body without needing too much cream.
- Stir in milk or half‑and‑half (and cream, if using). Heat gently, avoid boiling vigorously to prevent dairy from curdling.
Step 6: Finish & Serve
- Taste and adjust seasoning: add more salt, pepper, or herbs as needed.
- Ladle into bowls. Top with shredded cheddar cheese, crumbled bacon (if using), sliced green onions for freshness.
Tips for Best Results
- Use fresh corn if possible—it gives sweeter flavor and better texture. Frozen works fine in a pinch.
- Don’t overcook summer squash—once it’s tender, it’s enough, or it may become mushy.
- Partial pureeing (corn or some of potatoes) helps create a creamy base without losing all texture.
- Low heat after adding dairy helps avoid curdling.
- Let soup rest a few minutes after simmering, flavors meld, and thickness settles.
Variations & Flavor Twists
Here are ways to customize or adapt the recipe:
- Make it vegetarian: omit bacon; use vegetable broth. Add smoked paprika if you miss that smoky note.
- Extra rich: use heavy cream or add cream cheese.
- Spicy kick: add a pinch of cayenne pepper, diced jalapeño, or smoked paprika.
- More protein: add cooked shredded chicken, or diced ham.
- Herb variations: swap thyme for rosemary or add basil. A squeeze of lemon when serving can brighten it.
- Less dairy: use more broth; use milk rather than cream; skip cheese.
Serving Suggestions
- Serve with crusty bread, garlic bread, or warm rolls to soak up the chowder.
- A side salad with vinaigrette helps balance richness.
- Garnish with fresh green onions or chives for freshness.
- For a hearty meal, serve with grilled cheese or pan‑seared bread.
Storage & Make‑Ahead Info
Refrigerator
- Store leftover chowder in an airtight container for up to 3‑4 days.
- Soup tends to thicken on cooling—when reheating, add a splash of broth or milk to loosen.
Freezing
- You can freeze, though dairy will sometimes separate a bit. Best to freeze before adding dairy (i.e. the milk/cream step), then add dairy when reheating.
- Freeze in portioned containers; thaw overnight in fridge before reheating.
Reheating
- Warm slowly on stovetop over low to medium heat, stirring often.
- Avoid boiling once milk or cream is in.
- If little separation occurs, whisk vigorously or stir vigorously; sometimes a splash more dairy helps bring it back.
Frequently Asked Questions (FAQs)
Q: Can I use canned or frozen summer squash or corn?
Yes. Frozen corn is excellent if fresh isn’t available; just drain any extra water (especially with frozen squash) to avoid watering down the soup.
Q: Can I skip the pureed corn step if I want all chunkier texture?
Absolutely. The pureed corn adds creaminess, but the soup is still delicious without it. Just expect a more brothy/chunky texture.
Q: What kind of potatoes work best?
Yellow potatoes cook well and hold shape; red potatoes also fine. Avoid waxy potatoes that may disintegrate too much, unless you want them very soft.
Q: Dairy substitutes?
Yes. Use plant‑based milk or soymilk, oat milk, etc. for lighter versions, though flavor and richness differ. Some plant‑based cream also works. If using dairy alternatives, heat gently.
Q: Is this soup gluten‑free?
Yes, as long as you use corn, squash, potatoes, and broth that are gluten‑free. If you use flour (for thickening or roux), switch to gluten‑free flour or omit the flour and rely on pureeing or potato starch.
Approximate Recipe Card
Corn Chowder with Summer Squash
- Servings: ~4‑6
- Prep Time: ~15‑20 minutes
- Cook Time: ~25‑30 minutes
- Total Time: ~40‑50 minutes
Ingredients Summary
- Onion, celery, garlic
- Summer squash (yellow, zucchini optional)
- Potato cubes
- Fresh (or frozen) corn
- Broth (chicken or vegetable)
- Milk or half‑and‑half (cream optional)
- Herbs (thyme or your choice), salt & pepper
- Optional: bacon, cheese, green onions
Instructions Summary
- Cook bacon (if using); render fat. Sauté aromatics (onion, celery, garlic).
- Add potatoes + broth; simmer until halfway tender.
- Add corn + squash; cook until vegetables are soft.
- Pureé some of it (optional) + stir in milk/cream.
- Season; serve with toppings like bacon, cheese, green onions.
Final Thoughts
Corn Chowder with Summer Squash is a gorgeous way to enjoy summer’s bounty in a bowl. It delivers creaminess without heaviness, sweetness from corn and squash, earthy comfort from potatoes and broth, and pure satisfaction. Great when you want something cozy, nourishing, and flavorful — especially when produce is fresh.
