I’m a soup fan – even in Summer. As a matter of fact I’m almost making a large pot of soup every week. It’s a convenient, delicious and healthy way to have a meal quickly ready when you’re pressed for time. For the last few weeks since the temps have gotten warmer this Corn Chowder with yellow summer squash has been our go-to soup.

It’s perfectly light, gluten-free and delicious – all in all – perfect for Summer!


…and honestly, doesn’t it just look like S.U.M.M.E.R ?



This corn chowder is made made with yellow summer squash, carrots and bay leaves. It only takes about 30 minutes to prepare and it’s a great soup that can be stored for several days inside your fridge. This recipe is gluten-free with vegan options. Most chowders contain bacon but it’s something I personally never add. The soup itself has so much flavor and doesn’t miss bacon in any way.

A great soup helps you to keep full longer, is low in low in calories, high in nutrients and super comforting.

Let this  easy and simple Corn Chowder with Summer Squash become a Summer favorite in your house, as well!



1 tbsp Butter ( or coconut oil)

1 medium Onion, chopped

2 small Yukon Potatoes, diced

1 small Carrot

1 Garlic Clove

4 ears of fresh Corn

3 medium yellow Squash

2 Bay Leaves

4 cups Chicken Broth (or vegetable broth)

1 cup of Milk (unsweetened coconut milk works great as a vegan option)

Sea Salt


Fresh Parsley, chopped,  optional


Husk the corn.

Cut the kernels of the cob and set aside.

In a large pot heat butter.

Add onion and sautee for about 4-5 minutes on low temperature.

Add potatoes, carrots, garlic, corn and yellow squash and bay leaves.

Sautee for about 8 minutes.

Add broth and let let soup simmer for about 20-25 minutes.

Puree 1/2 of the soup through a blender or food processor.

Add pureed part back into pot.

Add milk and season with sea salt and pepper.

Serve with fresh parsley.