Best Summer Squash Corn Chowder Recipes

Summer Squash and Corn Chowder (Cooking Light) image

Provided by GirlyJu

Categories Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 slices applewood-smoked bacon
3/4 cup green onion, sliced and divided
1/4 cup celery, chopped
1 lb summer squash, chopped
1 lb frozen white and yellow baby corn kernel, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 teaspoon fresh thyme, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1/4 cup extra-sharp cheddar cheese, shredded

Steps:

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Nutrition Facts : Calories 335.9, Fat 7.9, SaturatedFat 3.5, Cholesterol 18.2, Sodium 525.5, Carbohydrate 60, Fiber 7.4, Sugar 10.2, Protein 15.8

FRESH CORN AND SUMMER SQUASH CHOWDER image

Yield bowls

Number Of Ingredients 14

2 T. olive oil
3/4 cup sliced green onions, divided
1 clove garlic, minced
1/4 cup chopped celery
1 pound yellow summer squash, chopped
3 1/2 cups fresh corn, divided
2 1/4 cups 2% milk, divided
1/2 t. Mexican oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 slices bacon, cooked crisp and crumbled
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1 medium tomato, chopped

Steps:

pan; sauté 8 -10 minutes or until vegetables are tender. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, oregano, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon cheese,. 1 tablespoon remaining onions, and 1 T. of chopped tomatoes.

SUMMER SQUASH & CORN CHOWDER image

Yield 4 servings

Number Of Ingredients 12

4 slices applewood-smoked bacon, chopped
1/2 cup yellow onion, diced
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow baby corn kernels, thawed and divided
2 1/4 cups 1% low-fat milk, divided $
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese $

Steps:

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. 2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.