Sweet Summer Corn Chowder
Soup is a regular part of our diet during the cooler months, but I always feel like it gets slighted during the hot Southeastern summers. I always feel bad that my abundant summer produce never makes it into a soup. So I decided to remedy this problem. After all there are plenty of cultures that eat soup at every meal (even breakfast) year round. This soup is light, sweet, and accented with fresh herbs, so it shouldn’t weigh you down or make you sweat. It is the perfect accompaniment to a sandwich (we had grilled cheese), or makes the perfect light meal on its own.
Sweet Summer Corn Chowder
Author/Source:
Kim @ Onceamonthmom.com
Ingredients:
Summer squash, corn, green onions, celery, and garlic
- 4 slices bacon
- .5 cup green onions, sliced (#1)
- 2 teaspoons garlic, minced
- .25 cup celery, chopped
- 1 cup yellow squash, diced
- 1 cup zucchini squash, diced
- 2 cups fresh corn kernels, removed from the cob
- 1 cup chicken broth
- .25 cup butter
- .25 cup flour
- 2 cups whole milk
- 1 tablespoon fresh thyme
- .5 teaspoons salt
- .25 teaspoon pepper
- 1 cup cheddar cheese, shredded
- .25 cup green onions, sliced (#2)
Directions:
In a large skillet, cook bacon over medium low heat until crisp. Remove to a paper towel, drain, and set aside. Reserve 2 tablespoons bacon drippings in the pan. Increase heat to medium-high and add green onions (#1), garlic, celery, squashes, and corn kernels. Cook until vegetables are are softened (6-8 minutes). Remove from heat. In a blender, combine chicken broth and an equal amount of vegetable mixture (in original recipe 1 cup of each). Blend until smooth. In a large pot melt butter over medium heat. Whisk in flour cooking for about one minute until bubbling. Slowly pour in milk. Cook, whisking frequently until mixture begins to thicken. Add in sauteed vegetables, bacon and chicken broth mixture. Season with thyme, salt, and pepper. Divide cheddar cheese and green onions (#2) and sprinkle over each serving.
Freezing Directions:
Before adding the cheese and green onions (#2), cool soup. Divide among freezer bags and store until ready to serve. Thaw and reheat to serve topped with cheese and green onions as directed above.
Servings: 4
**conversion chart image provided by Erik Spiekermann
My family and I love corn chowder! We cut the corn off the cob and roast it in the oven then freeze for the winter to make chowder. Unfortunately my hubby will not eat “cold weather” food in the summer, Central Fl is to hot.
Great idea!
Oh…this actually makes me really yearn for the breakfast soups I’ve had in China. Mmm.
I’m really looking forward to this recipe, because I can blend all of the squash mixture (not the corn or bacon) and get my picky family to eat it. I’m nervous about the celery — does it blend well once cooked? I always assumed it was too fibrous.
It should blend well once cooked as it becomes very soft. Plus they will already be diced.
After you set aside the bacon, do you add it back in later in the receipe?
Oops, forgot to right that in. It gets added with the vegetables and the broth near the end. Thank you for helping us out with that one.
I just saw the answer. Thanks!
I made this tonight (just one helping) and it was maybe the best soup I’ve ever had! Unfortunately, it took a LOT of time to prepare, and I dirtied 4 pans, a blender and a food processor (shredding cheese) and had corn kernels and green onion pieces stuck all over the kitchen. :) Still, it was so good that I’m considering making it again, especially if I can make multiple meals at a time next time. Thanks for the recipe!
I love this soup as well, but yes, making it in a large batch and freezing portions is a lot more time effective then making on helping.
Is it possible to substitute corn starch for the flour to make this soup gluten free? Or any ideas on how one might do that? It sounds delicious!
Yes, you could do that. You would just skip the butter and flour steps and add the liquid to sauteed vegetables. Add a tablespoon of corn starch to cold chicken broth or water, and add to prepared soup. Simmer until thickened. Hope that helps.
Made a vegan version (liquid smoke, no bacon, almond milk for milk) of this – doubled the batch & I managed to hide away a large bowl for lunch tomorrow. My family (not vegan) devoured it! I’ll set it for serving 16 next time. It was so yummy & easy!
That is GREAT! I love that you shared your vegan adaption too!
Awesome chowder. I added a little leftover roasted chicken which made it yummy, too. Delicious recipe!
Just made this. It is wonderful! I quadrupled it and made it dairy free for my family. YUM-O!
Oh My!! This was good! Makes me want to thaw my frozen servings instead of saving them for a meal next week.
I have extras of this in single servings just for myself. DELICIOUS!
Made this the other day to use up some of my CSA produce and just wanted to say that it is delicious! I used pattypan squash in place of the yellow squash because that’s what I had. I froze the leftovers for later this fall. Thanks for another great recipe!
This is a favorite of mine too!
[...] {Corn Chowder} This is a labor of love people. But quadruple the batch, spend half a day and it will pay great dividends all fall when you have fresh corn chowder for dinner. We love every. single. bite. of this. Oh man. Sorry, back to the recipe. Sub coconut oil for butter, almond milk (not vanilla!) for milk and omit cheese. Splendid. [...]
[...] duplicate one single meal. Just save your meal to be eaten last because by the time you make eight Corn Chowders, you’ll be sick of [...]
Anyone successfully make this with a decreased amount of butter? I really want to try it, but I am on Weight Watchers, and it is breaking my points plus budget. I am calculating 12 PPV for 1 serving (based on the 4 serving yield listed in the recipe). Are the servings large?
Never mind. I made it as- is and it is so good that I could not bear to change anything. Except for adding a little cayenne.