The garden is full in all its summer glory! I am blessed to pick daily vegetables like green beans, summer squash, zucchini, tomatoes, eggplant, peppers and cucumbers! I’ve got vegetables galore – and the squash is coming out of my ears! Which begs the question…
What to do with all this summer squash?
Have I got the recipe for you! How about a hearty and delicious spin on corn chowder? Freshen up the classic corn chowder recipe with a few ingredients from the summer garden and you’ve got a delicious summer soup! Yellow summer squash corn chowder! You can also double the batch to make extra and freeze the leftovers for winter!
I love making extra soup and pulling it out on those cold winter nights when I don’t feel like cooking!
This recipe is “one for the books” (as my husband put it). We both loved the hearty nature of the soup and the excellent way to use summer squash from the garden! This yellow squash soup recipe is creamy, rich and satisfying.
Summer Squash Corn Chowder Soup
Ingredients
- 6 slices bacon, cooked and crumbled and the rendered bacon fat reserved
- 1 cup green onions, sliced
- 1 celery stalk, sliced thin
- 2-3 medium yellow squash, sliced and chopped
- 2 cloves garlic, minced
- 5 ears of fresh cut corn
- 1 can of coconut milk
- 2 cups dairy-free milk (I used coconut milk)
- parsley, thyme, salt and pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Bacon bits
- Green onion
Preparations
- Cook corn on the cob. Fill a large pot 3/4 full of water. Bring to a boil. Carefully add the corn on the cob and cover the pot. Turn down the heat to a simmer. Cook for 10 minutes until tender. Take the corn out and cool. Once cool, remove the corn from the cob by using a knife and cutting down the edges.
- Cook bacon. Take your thick-cut, high quality bacon and cook the bacon to your desired crisp level. I prefer crispy bacon, you might not! Crumble the bacon. Save the fat from the bacon.
- Slice and cut all the ingredients.
Directions
- Dump the water from the large pot and add the rendered bacon fat. Heat on low-medium (the pot should still be warm from the cooked corn).
- Saute the green onion, celery, squash for about 10 minutes. Add garlic for 30 seconds.
- Add corn, 1/2 the bacon crumbles, seasonings, dairy-free milk and coconut milk. Mix ingredients together and continue to cook.
- With a ladle, remove about 1/2 the soup ingredients and add to a blender. Blend the ingredients until roughly smooth. Add pureed mixture back to the soup pot and blend with ingredients. Blend more if soup is too thick. Cook until soup is hot.
- Serve soup warm. Top with plenty of seasoning, shredded cheese, crumbled bacon and sliced green onions.
I was thrilled with the way this soup turned out! It is incredibly easy to make – and full of great fresh ingredients. This recipe for summer squash corn chowder is a great one for utilizing all that extra summer squash growing in the garden!
About Hamilton Beach Wave-Action Blender:
I used the new Wave Action Blender from Hamilton Beach to whip up this soup. This blender is the BOMB! It utilizes a unique process that is designed to continually force the mixture down into the blades for consistently smooth results. This blender is inexpensive, durable and powerful! You can win one HERE.
Disclosure: This post is sponsored by Hamilton Beach. I was provided a Wave Action Blender for this recipe post.