Summer Chowder With Corn and Squash {A Meatless Monday Recipe

Summer Chowder With Corn and Squash {A Meatless Monday Recipe

Enjoy the season’s best produce by making this satisfying summer chowder. This chowder is made of fresh summer squash, succulent sweet corn fresh from the cob, blended into a creamy chowder with cheese and chives.

Going meatless on Meatless Monday is so simple this time of year. We are enjoying all the summer veggies we have been getting from our local farmers’ market.

summer chowder ingredients

Today I am resharing this recipe for delicious Summer Chowder from a Meatless Monday blog post I wrote in 2014. I had a hard time remembering how good it was. So I made this chowder again.

I don’t know what the hell took me so long to make this recipe again. With all the fresh summer produce it practically tastes like summer in a bowl!

How To Make Summer Chowder

First, melt the butter and add olive oil to a large Dutch oven over medium-high heat.

Next, add the onions, celery, jalapeno, and thyme to the oil and butter. Sprinkle with a pinch of salt and cook the vegetables until soft; about 10 minutes.

celery, onions, jalapenos, and thyme cooking in dutch oven

When the onions celery and jalapenos start to become tender, add the squash to the pot. Cook until all of the vegetables are tender; about 10 to 15 more minutes.

immersion blender blending milk and corn

Meanwhile, cut the corn off the cobs and reserve 1 cup of the corn and set aside. Place the remaining corn and the milk into a blender. Process until smooth.

I used my hand-held immersion blender like this one. You can toss the components into the dishwasher for easy cleanup.

adding corn puree to vegetables in pot

Add the pureed corn mixture and reserved cup corn to the pot with the cooked vegetables. Reduce the heat to medium. Cook 5 minutes or until thoroughly heated, stirring constantly.  

Season with salt, and pepper, to taste.

summer chowder in bowl with mountain view

To serve, ladle the soup into serving bowls. Top each with shredded cheddar cheese and fresh chives, if desired.

a spoon full of corn chowder with mountain view

Enjoy the delicious taste of sweet summertime, tonight for Meatless Monday or any day of the week!

This recipe was a His Royal Highness Approved Dish from July 21, 2014! Gracious we miss him every single day! ❤️

This satisfying summer chowder is made with fresh summer squash, succulent sweet corn fresh from the cob, blended into a creamy chowder with cheese. | TheMountainKitchen.com

Summer Chowder

This satisfying summer chowder is made with fresh summer squash, succulent sweet corn fresh from the cob, blended into a creamy chowder with cheese.
Course Main Course, Soup
Cuisine American
Keyword Chowder, soup, squash, stew, summer, Sweet Corn
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 214kcal

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • ½ medium white onion diced
  • 1 jalapeno diced
  • ¼ cup celery diced
  • 1 pound yellow summer squash chopped
  • 4 ears fresh corn corn kernels cut off the cob
  • 1 ¼ cups whole milk divided
  • 1 teaspoon fresh thyme chopped
  • Kosher salt and fresh cracked black pepper to taste
  • ¼ cup extra-sharp cheddar cheese shredded
  • 2 tablespoons fresh chives diced

Instructions

  • Melt the butter and add olive oil to a large Dutch oven over medium-high heat. Next, add the onions, celery, jalapeno, and thyme to the oil and butter. Sprinkle with a pinch of salt and cook until soft; about 10 minutes.
  • When the onions celery and jalapenos start to become tender, add the squash to the pot. Cook until all of the vegetables are tender; about 10 to 15 more minutes.
  • Meanwhile, cut the corn off the cobs and reserve 1 cup of the corn and set aside. Place the remaining corn and 1 cup milk into a blender. Process until smooth.
  • Add the pureed corn mixture and reserved cup corn to the pot with the cooked vegetables. Reduce the heat to medium. Cook 5 minutes or until thoroughly heated, stirring constantly.  
    Season with salt, and pepper, to taste.
  • To serve, ladle the soup into serving bowls. Top each with shredded cheddar cheese and fresh chives, if desired.
    Enjoy the taste of sweet summertime!

Notes

I used my hand-held immersion blender like this one. You can toss the components into the dishwasher for easy cleanup.

Nutrition

Calories: 214kcal | Carbohydrates: 9g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 134mg | Potassium: 434mg | Fiber: 1g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 26.2mg | Calcium: 160mg | Iron: 0.5mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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