Summer Squash and Corn Chowder

Photo Credit: Cooking Classy

When you have an abundance of yellow summer squash and aren’t sure what dishes to put it in anymore, try this summer squash and corn chowder recipe. This soup is filled with bacon, fresh-off-the-cob corn kernels and diced yellow zucchini, and would be a substantial dinner alongside some fresh, crusty bread and a tossed salad. If you are lucky to have fresh corn where you live, this corn chowder recipe will be a welcome dish for the dinner table, but if you don’t, frozen corn could be used instead. Simply, pre-thaw the corn on paper towels before use, or else the moisture from the frozen corn may make your soup recipe stodgy.

There are many chowder recipes from seafood chowder to vegetable chowders. The defining features of any chowder are that it contains milk or cream, and is thickened with crackers or a roux. In the case of this easy corn chowder, a roux is prepared with the rendered bacon fat, flour, and milk. The result is a silky, bacon-flavoured broth that turns this chowder from a simple chowder to the best chowder you will ever eat. Although it is unknown where the term ‘chowder’ came from, it is likely that it is derived from the French word ‘chaudiere’ that translates to 'cauldron'. Although the stick-to-your-ribs essence of cream chowder recipes makes it the ideal fall and winter dish, the fresh corn and zucchini in this corn chowder with bacon makes it a good choice for summer as well.

Fresh, seasonal corn will lend the best results to this soup recipe because it will be sweeter and fuller in flavor than frozen or canned varieties. The one challenge you will face, however, is removing the corn from the cobs without losing the corn kernels. The best way to remove the corn kernels from the cob is to place a small bowl upside down in a larger bowl. Place the corn cob upright on top of the small bowl and run a sharp knife down the length of the cob to remove the kernels. The kernels will fall into the bowl without making a mess of the kitchen counter. Since corn and summer squash arrive around the same time of the summer, this chowder recipe will be perfect for that part of the summer. Of course, you could prepare this soup during other seasons using frozen corn and imported zucchini, but the results may be different than using the in-season vegetables. Zucchini is a very nutritious vegetable with very few calories per serving. One cup of zucchini contains only 20 calories and an abundance of nutrition. The zucchini nutritional value involves very high levels of vitamin A, vitamin C, vitamin B6, and potassium, among many others. Additionally, zucchini is high in niacin and thiamine. Zucchini’s wealth of nutrition makes it not only an ideal addition to this corn chowder recipe but also to any stir-fry, fritter or dessert recipe. Thank you to Jaclyn, the author of ‘Cooking Classy’ recipe blog, for sharing her summer squash and corn chowder recipe with us.

Nutrition Facts for: Summer Squash and Corn Chowder from Cooking Classy
Ingredients: Bacon, yellow squash, celery, green onions,flour, garlic cloves, milk, corn, heavy cream, resh thyme, salt, black pepper.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 5 servings. * Per Serving:Calories 456, Calories from Fat 205, Total Fat 22.8g 35%, Saturated Fat 9.4g 47%, Cholesterol 65mg 22%, Sodium 1233mg 51%, Potassium 1094mg 31%, Carbohydrates 45.5g 15%, Dietary Fiber 6.1g 24%, Sugars 13.9g, Protein 23.6g, Vitamin A 15%, Vitamin C 60%, Calcium 22%, Iron 32%

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