Summer Squash and Corn Chowder

On cooler (or rainy) summer days, a lovely chowder can be just what is needed to warm us up. This recipe is a favourite of mine, combining two of my favourite ingredients; Sweet Corn and Summer Squash. This recipe serves 6 and keeps well in the fridge or can be frozen. For a vegetarian version, simply remove the bacon!


6 slices bacon, cooked and crumbled and 1 1/2 tbsp rendered bacon fat reserved
650g mixed summer squash, chopped
250g thinly sliced celery
300g sliced spring onions
1 tbsp flour
2 cloves garlic
1 ltr milk
6 ears fresh cut corn
150g double cream
1 1/2 tsp chopped fresh thyme
3/4 tsp salt, then more to taste
1/4 tsp freshly ground black pepper, then more to taste if desired
Grated cheddar cheese, for serving


  1. Dice the bacon and cook in a pan until crispy, then set aside.
  2. Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and saute 2 minutes then add the squash and 250g of the green onions. Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.
  3. Add 500ml milk, 3 ears of the corn (taken off the cob) thyme, salt and pepper to the sauteed veggies. To a blender add remaining 3 ears of corn, remaining milk and the cream.
  4. Process in blender until nearly smooth (about 30 seconds). Add pureed mixture to a pan and stir to blend. Cook until mixture reaches a light boil. Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.