Squash and Corn Chowder

Squash, corn, potatoes, and whole milk star in the base of this creamy soup, which gets topped with cheddar cheese and scallions. To remove the kernels from the cobs without scattering corn everywhere, break the cobs in half before slicing down. Doing so creates flat, sturdy bases you can place on a cutting board. But don't get rid of the cobs just yet! The cobs give the chowder its intense flavor, so instead of discarding them immediately, you’ll simmer them in the soup for about 10 minutes. Doing so extracts the milky juice inside, which thickens the soup and punches up its sweetness.

squash-corn-chowder
Photo by Gentl & Hyers
Squash and Corn Chowder 2.7 57 5 1
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  • Makes 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 550 calories
    • Fat 28 g
    • Sat Fat 13 g
    • Cholesterol 62 mg
    • Sodium 1095 mg
    • Carbohydrate 23 g
    • Sugar 20 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 487 mg
Squash, corn, potatoes, and whole milk star in the base of this creamy soup, which gets topped with cheddar cheese and scallions. To remove the kernels from the cobs without scattering corn everywhere, break the cobs in half before slicing down. Doing so creates flat, sturdy bases you can place on a cutting board. But don't get rid of the cobs just yet! The cobs give the chowder its intense flavor, so instead of discarding them immediately, you’ll simmer them in the soup for about 10 minutes. Doing so extracts the milky juice inside, which thickens the soup and punches up its sweetness.

Ingredients

  1. Check 1 ounce (2 Tbsp.) unsalted butter
  2. Check 3 cups chopped 
yellow squash
  3. Check 3 cups fresh corn 
kernels (from 4 ears), cobs reserved
  4. Check 1 bunch scallions, sliced, white 
and green parts 
separated
  5. Check ½ cup chopped celery
  6. Check 2 teaspoons kosher salt
  7. Check 3 cups whole milk
  8. Check 1 cup vegetable broth
  9. Check 1 cup chopped small Yukon Gold potatoes
  10. Check 4 ounces cheddar cheese, shredded (about 
1 cup)

Directions

  1. Melt the butter in a pot over medium. Add the squash, corn, scallion whites, celery, and salt. Cook, stirring occasionally, until the corn is tender but not browned, about 15 minutes.
  2. Stir in the milk, broth, and potatoes. Increase heat to high; add the corn cobs and bring to a boil. Reduce heat and simmer until the potatoes are tender, 8 to 10 minutes. Discard the cobs.
  3. Puree 2 cups of the corn mixture in a blender. Return to pot; stir to combine. Top the soup with the Cheddar and scallion greens.