Summer Squash Corn Soup Recipe With Fresh Vegetables

Name: Summer Squash Corn Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: – 6 slices cooked and crumbled bacon plus 1 1/2 tablespoons rendered bacon fat reserved Adds smoky depth and richness to the soup base, enhancing the overall flavor with a savory touch; – 1 1/2 pounds yellow squash, chopped (about 3 medium) Provides the fresh, tender base for this summer squash corn soup, offering vitamins and a mild sweetness that shines in seasonal recipes; – 2/3 cup thinly sliced celery Brings a crisp, refreshing crunch and subtle earthiness that balances the creaminess of the corn chowder; – 1 cup green onions, divided Infuses a sharp, oniony bite that brightens the soup, with some used for cooking and the rest for a fresh garnish; – 1 tablespoon flour Acts as a thickener to give the soup a smooth, hearty consistency without overpowering other flavors; – 2 cloves garlic, minced Delivers a fragrant aroma and robust taste that elevates the vegetables in this summer squash recipe; – 2 3/4 cups milk (1% used) Creates a creamy texture while keeping things light, making it a great choice for a healthier corn soup option; – 5 cups fresh cut corn (from about 6 ears), divided Supplies sweet, juicy kernels that form the heart of the soup, with part blended for creaminess and part left whole for texture; – 1/2 cup cream Adds just the right amount of richness to make the soup velvety, without making it too heavy for summer meals; – 1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried) Brings an herby freshness that complements the vegetables in this corn chowder recipe; – 3/4 teaspoon salt, plus more to taste Seasons the dish perfectly, enhancing the natural flavors of summer squash and corn; – 1/4 teaspoon black pepper, plus more to taste Adds a gentle kick that rounds out the soup’s taste; – 3/4 cup shredded cheddar cheese for serving Tops the soup with a melty, cheesy finish that makes each bowl irresistible

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Why You’ll Love This Summer Squash Corn Soup

Imagine wrapping your hands around a warm bowl of summer squash corn soup on a breezy evening it’s like capturing the essence of summer in every spoonful. This recipe brings together fresh veggies and simple flavors that make cooking feel easy and fun, perfect for anyone from busy parents to food lovers. Let’s dive into what makes this soup a go-to choice for your kitchen adventures.

Ease of preparation: This summer squash corn soup comes together in just 40 minutes, making it ideal for quick weeknight dinners. With straightforward steps that involve chopping a few veggies and a simple blend, even beginners can whip it up without stress, saving you time while letting you enjoy the fresh taste of summer squash.
Health benefits: Packed with nutrients from fresh summer squash and sweet corn, this soup offers vitamins like C and A, which support your immune system and skin health. It’s a light option that fits diets for those watching calories, providing fiber for better digestion and a hearty dose of potassium to keep your energy steady all while highlighting the wholesome goodness of corn soup recipes.
Versatility: Whether you’re adapting for dietary needs or experimenting with seasons, this summer squash corn chowder recipe with fresh vegetables easily swaps ingredients to suit vegetarians or gluten-free eaters. You can tweak it for a family meal or make it your own by adding proteins, showing how adaptable a simple corn soup can be.
Distinctive flavor: The blend of yellow squash and corn creates a creamy, savory base that’s boosted by bacon and thyme for that extra depth. This summer squash corn soup stands out with its fresh, natural sweetness paired with cheesy toppings, turning everyday ingredients into a comforting dish that feels special every time.

This recipe not only satisfies your taste buds but also brings people together around the table, making it a favorite for home cooks and more. For more ideas on using squash in creative ways, check out our squash dressing recipe for another fresh twist.

Jump To

1. Why You’ll Love This Summer Squash Corn Soup
2. Essential Ingredients for Summer Squash Corn Soup
3. How to Prepare the Perfect Summer Squash Corn Soup: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Summer Squash Corn Soup
5. Mastering Summer Squash Corn Soup: Advanced Tips and Variations
6. How to Store Summer Squash Corn Soup: Best Practices
7. FAQs: Frequently Asked Questions About Summer Squash Corn Soup
8. Summer Squash Corn Soup

Essential Ingredients for Summer Squash Corn Soup

Gathering the right ingredients is key to making a delicious summer squash corn soup that bursts with flavor. Below, you’ll find a complete list of everything needed, pulled straight from the recipe. Each item includes its exact measurement and a quick note on why it matters, helping you understand how they build the dish’s taste and texture.

6 slices cooked and crumbled bacon plus 1 1/2 tablespoons rendered bacon fat reserved – Adds smoky depth and richness to the soup base, enhancing the overall flavor with a savory touch.
1 1/2 pounds yellow squash, chopped (about 3 medium) – Provides the fresh, tender base for this summer squash corn soup, offering vitamins and a mild sweetness that shines in seasonal recipes.
2/3 cup thinly sliced celery – Brings a crisp, refreshing crunch and subtle earthiness that balances the creaminess of the corn chowder.
1 cup green onions, divided – Infuses a sharp, oniony bite that brightens the soup, with some used for cooking and the rest for a fresh garnish.
1 tablespoon flour – Acts as a thickener to give the soup a smooth, hearty consistency without overpowering other flavors.
2 cloves garlic, minced – Delivers a fragrant aroma and robust taste that elevates the vegetables in this summer squash recipe.
2 3/4 cups milk (1% used) – Creates a creamy texture while keeping things light, making it a great choice for a healthier corn soup option.
5 cups fresh cut corn (from about 6 ears), divided – Supplies sweet, juicy kernels that form the heart of the soup, with part blended for creaminess and part left whole for texture.
1/2 cup cream – Adds just the right amount of richness to make the soup velvety, without making it too heavy for summer meals.
1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried) – Brings an herby freshness that complements the vegetables in this corn chowder recipe.
3/4 teaspoon salt, plus more to taste – Seasons the dish perfectly, enhancing the natural flavors of summer squash and corn.
1/4 teaspoon black pepper, plus more to taste – Adds a gentle kick that rounds out the soup’s taste.
3/4 cup shredded cheddar cheese for serving – Tops the soup with a melty, cheesy finish that makes each bowl irresistible.

For special dietary options:

Vegan: Swap bacon and bacon fat with smoked tofu or mushrooms for a plant-based twist; use almond milk instead of dairy milk and omit cheese or use a vegan alternative to keep the summer squash corn soup creamy.
Gluten-free: Ensure the flour is a gluten-free variety, like rice flour, to maintain the soup’s thickness without issues.
Low-calorie: Opt for low-fat milk and skip the cream, or use vegetable broth to lighten up this fresh vegetable soup while preserving its nutritional benefits.

As you can see, these ingredients work together to create a balanced summer squash corn chowder that’s both nutritious and full of synonyms like “fresh veggies” and “corn-based soup” for variety. Learn more about the nutrition facts about corn to appreciate its role even more.

How to Prepare the Perfect Summer Squash Corn Soup: Step-by-Step Guide

Getting ready to make this summer squash corn soup is as easy as a stroll through a summer market. Start by gathering all your ingredients and tools, like a large pot and a blender, to ensure everything flows smoothly. This step-by-step guide will walk you through the process, incorporating tips for adaptations along the way to fit different preferences.

First Step: Prepare Your Ingredients

Begin by cooking and crumbling 6 slices of bacon, reserving 1 1/2 tablespoons of the fat this sets the flavor foundation for your summer squash corn soup. Chop 1 1/2 pounds of yellow squash (about 3 medium) and thinly slice 2/3 cup of celery, along with dividing 1 cup of green onions. For a vegan twist, you could swap bacon for smoked paprika to keep things plant-based while maintaining that smoky essence.

Second Step: Sauté the Vegetables

Heat 4 teaspoons of the reserved bacon fat in a large pot over medium-high heat. Add the celery and sauté for 2 minutes, then toss in the chopped squash and 3/4 cup of the green onions. Keep sautéing until the veggies are tender, about 6 minutes, and add 2 cloves of minced garlic and 1 tablespoon of flour in the last 2 minutes. If you’re aiming for a gluten-free version, use a gluten-free flour here to thicken this corn chowder without any issues.

Third Step: Add Liquids and Seasonings

Stir in 1 1/2 cups of milk, 2 cups of the fresh corn, 1 1/2 teaspoons of fresh thyme, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper into the pot with your sautéed vegetables. Let it simmer gently to blend the flavors, which takes just a few minutes. For low-calorie diets, consider using low-fat milk or broth to keep this summer squash recipe light yet flavorful.

Fourth Step: Blend for Creaminess

In a blender, combine the remaining 3 cups of corn, the remaining 1 1/4 cups of milk, and 1/2 cup of cream, then blend until nearly smooth, about 30 seconds. This step creates that creamy texture everyone loves in a corn soup. If you want to avoid dairy, blend in coconut milk for a similar creaminess that works for vegan adaptations.

Fifth Step: Combine and Cook

Add the blended mixture back to the pot and stir everything together over medium heat until it reaches a light boil, which should take around 5 minutes. Taste and adjust seasonings as needed, keeping in mind how fresh vegetables like summer squash enhance the overall dish. This is a great spot to modify for spicier preferences by adding a pinch of red pepper flakes.

Final Step: Serve and Enjoy

Once the soup is ready, serve it warm topped with 3/4 cup of shredded cheddar cheese, the crumbled bacon, and the remaining sliced green onions for a colorful finish. The total prep time is 20 minutes, cook time is 20 minutes, making this a quick 40-minute meal. For more pasta-based ideas that pair well, try our creamy beef and bowtie pasta recipe to round out your dinner options.

Dietary Substitutions to Customize Your Summer Squash Corn Soup

Protein and Main Component Alternatives

If you’re looking to switch up the protein in this summer squash corn soup, consider replacing bacon with plant-based options like tofu or beans. For instance, using crumbled tempeh adds a similar texture and works well for vegan diets, though it might cut down on cooking time by a couple of minutes. These changes keep the soup’s hearty feel while making it suitable for gluten-free or low-calorie needs, ensuring everyone can enjoy a fresh vegetable soup.

Vegetable, Sauce, and Seasoning Modifications

Swap yellow squash for zucchini or butternut squash to vary the base, which can alter the soup’s sweetness and adapt to seasonal availability. For sauces, try using vegetable broth instead of milk for a lighter corn chowder, and opt for non-dairy creamers in low-sodium versions to control flavors. Adjusting herbs like thyme for basil can brighten the dish, making it easier to tailor for different tastes while keeping the essence of summer squash corn soup intact.

Mastering Summer Squash Corn Soup: Advanced Tips and Variations

Pro Cooking Techniques

Taking your summer squash corn soup to the next level starts with smart techniques like roasting the squash first for deeper flavor. Use an immersion blender for a smoother blend, or sear the veggies in the bacon fat to lock in tastes, making your corn soup even more irresistible.

Flavor Variations

Experiment with smoky spices or a citrus twist to change up this summer squash recipe, perhaps adding chili for heat or herbs for a fresh spin. These tweaks keep the soup versatile and fun for any meal.

Presentation Tips

Garnish with fresh herbs and cheese for eye-catching appeal, creating contrasts in texture that make the dish pop on the table. A simple swirl of olive oil can elevate your corn chowder presentation effortlessly.

Make-Ahead Options

Prep components ahead and chill them for busy days, or freeze the soup in portions for easy reheating, ensuring you always have a tasty summer squash corn soup ready. According to experts, as mentioned in the Benefits of Squash, fresh ingredients like these boost both nutrition and flavor.

How to Store Summer Squash Corn Soup: Best Practices

Keeping your summer squash corn soup fresh is straightforward with the right methods. For short-term storage, cool the soup completely before placing it in airtight containers in the fridge, where it lasts up to three days. Always label containers with dates to track freshness.

When freezing for longer storage, portion the soup into freezer-safe bags or containers, removing as much air as possible to preserve texture. Thaw it overnight in the fridge and reheat gently on the stove to maintain quality.

For reheating, warm the soup over low heat while stirring to avoid separation, adding a bit of milk if it thickens. This approach works well for meal prep, letting you plan ahead for busy weeks with this versatile corn soup.

FAQs: Frequently Asked Questions About Summer Squash Corn Soup

What ingredients do I need to make summer squash corn soup?

To make summer squash corn soup, you will need fresh summer squash (such as zucchini or yellow squash), sweet corn kernels (fresh or frozen), onion, garlic, vegetable or chicken broth, olive oil or butter, salt, and pepper. Optional ingredients include fresh herbs like thyme or basil, a splash of cream or milk for added richness, and a pinch of chili flakes for a mild kick. These simple ingredients come together to create a light and flavorful soup perfect for warm weather.

How do I make summer squash corn soup creamy without using cream?

To achieve a creamy texture without cream, cook the summer squash and corn until soft, then blend the soup using an immersion blender or in batches in a countertop blender. Adding a peeled and chopped potato or a handful of cooked white beans during cooking can also thicken the soup naturally. Another option is to stir in a spoonful of plain yogurt or coconut milk just before serving for creaminess with fewer calories.

Can I prepare summer squash corn soup ahead of time and store it?

Yes, summer squash corn soup stores well. After cooking, allow the soup to cool completely, then transfer it to airtight containers. It can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, warm it gently on the stove over low heat, adding a splash of broth or water if it has thickened. Stirring occasionally ensures even heating without curdling if dairy was added.

What are some healthy toppings or garnishes for summer squash corn soup?

Healthy toppings for summer squash corn soup include fresh chopped herbs like parsley, chives, or cilantro, a drizzle of extra virgin olive oil, toasted pumpkin seeds for crunch, or a sprinkle of nutritional yeast for a cheesy flavor. A dollop of Greek yogurt or a squeeze of lemon juice can add brightness without extra calories. These garnishes enhance flavor and texture while keeping the dish nutritious.

How long does it take to cook summer squash corn soup from start to finish?

Preparing summer squash corn soup typically takes about 30 to 40 minutes. This includes 10 to 15 minutes for chopping vegetables, 15 to 20 minutes for sautéing and simmering the soup until the squash and corn are tender, and 5 minutes for blending and final seasoning. This quick cooking time makes it a convenient option for a fresh, seasonal meal.

Summer Squash Corn Chowder Recipe with Fresh Vegetables