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+ servings

Sunshine Chowder

Course Soup
Cuisine American
Keyword Sunshine Chowder
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 460kcal


  • 6 slice turkey bacon
  • 2 stalk green onion
  • 1 stalk celery
  • 4 medium squash, summer
  • 1 clove garlic
  • 2 3/4 cup milk
  • 4 1/2 cup corn, canned
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 cup heavy whipping cream

Serve With

  • 4 slice, medium bread, Italian
  • 2 cup pineapple


  • Cook bacon as indicated on package, allowing to crisp. Pour excess fat into a large stock pot or Dutch oven. Crumble bacon and place aside.
  • Heat stock pot with fat drippings over medium-high. Slice green onions, celery, and squash; toss into pot. Stir to coat and cook for 8 minutes, continuing to stir occasionally. (Reduce heat if veggies start to burn.)
  • Mince garlic and add to pot; stir for 1 minute. Reduce heat to medium and add 1 1/2 cups milk, 1 1/2 cups corn, thyme, salt, and pepper. Continue to cook, stirring occasionally.
  • Meanwhile, add remaining corn and milk, and the cream to a blender; mix well. Add purée to stock pot. Stir and allow to heat through.
  • Top soup with crumbled bacon. Serve with a slice of Italian bread and pineapple chunks on the side.


Calories: 460kcal | Carbohydrates: 55g | Protein: 17g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 955mg | Fiber: 8g | Sugar: 27g