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 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

Description

🌞 Enjoy a fresh and creamy Summer Squash Corn Chowder bursting with garden-fresh vegetables and savory bacon.
🍲 This delicious chowder is perfect for warm weather, offering a comforting yet light meal packed with natural flavors.

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

Instructions

1-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.

2-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.

3-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.

4-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.

5-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.

6-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.

Notes

🌽 Pureeing part of the corn creates a richer, creamier chowder base.
🥒 Using fresh yellow squash and sweet corn highlights the natural freshness and flavor.
🥓 Cooking vegetables in bacon fat enhances the depth of savory flavors in the soup.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 511
Sugar: 17g
Sodium: 717mg
Fat: 30g
Saturated Fat: 14g
Carbohydrates: 47g
Fiber: 5g
Protein: 14g
Cholesterol: 78mg

Keywords: summer squash soup, corn chowder, fresh vegetable soup, creamy chowder