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.
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.
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 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.
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 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! ❤️
Summer Chowder
Useful Equipment:
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 freshly 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!
Wilted Mama says
I made this for supper tonight and it was a huge hit! Thanks for the great recipe!
Debbie Spivey says
Awesome! Thanks so much for stopping by and trying one of my recipes. I love when I receive feedback. 🙂