Summer Squash and Corn Chowder

$- 2 medium summer squashes, diced - 1 cup fresh or frozen corn kernels - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup creamy coconut milk - 1 tablespoon extra-virgin olive oil - 1 teaspoon thyme (fresh or dried) - Salt and pepper to taste - Fresh basil leaves, for garnish When you gather these ingredients, think about the bright colors and fresh flavors. The summer squash adds a lovely texture and sweetness. The corn brings a juicy pop with every bite. Onion and garlic form a strong, tasty base. They will make your kitchen smell amazing. The vegetable broth serves as a rich foundation. It enhances the taste of all the veggies. The creamy coconut milk adds a luscious touch. It gives the chowder depth and balances the flavors. Make sure to season well with thyme, salt, and pepper. These spices elevate the dish. Finally, fresh basil leaves add a burst of flavor and color. They make your chowder look and taste gourmet. For the full recipe, check out the Sunny Summer Squash & Corn Chowder. Enjoy the cooking process as much as the eating! - Step 1: Sauté onion and garlic Start by warming olive oil in a large pot over medium heat. When the oil shimmers, add the chopped onion. Cook it for about five minutes until it gets soft and clear. Then, add the minced garlic. Cook for one more minute, stirring so it does not burn. The smell will fill your kitchen and get you excited for what's next. - Step 2: Add summer squash and corn Next, toss in the diced summer squash and corn. Stir everything together. This helps the flavors mix well. Cook for around four minutes until the squash starts to soften. You want it to be tender but still hold its shape. - Step 3: Season with thyme, salt, and pepper Now, season your mixture with thyme, salt, and pepper. This step is key for creating depth in flavor. Stir to coat the vegetables evenly. Cook for three to four minutes. This will allow the seasonings to bloom and enhance the taste. - Step 4: Pour in vegetable broth and simmer Carefully pour in the vegetable broth. Raise the heat to bring it to a gentle boil. Once it starts to bubble, reduce the heat and let it simmer uncovered for about fifteen minutes. The squash should be soft enough to pierce with a fork. This simmering step is crucial for merging all those lovely flavors. - Step 5: Blend the chowder to desired consistency After simmering, take an immersion blender and blend the chowder right in the pot. Blend until it’s smooth but leave some chunks for texture. If you don’t have an immersion blender, transfer half to a regular blender, blend, and return it to the pot. This will give your chowder a nice creamy but chunky feel. - Step 6: Stir in coconut milk and adjust seasoning Finally, stir in the creamy coconut milk. Let the chowder heat through for about five minutes. Taste it and adjust the seasoning with more salt and pepper if needed. The coconut milk adds a rich and velvety texture, making your chowder even more delicious. Enjoy your savory summer squash and corn chowder! For more details, check the Full Recipe. To make the best chowder, focus on texture. Use fresh summer squash. It gives a nice bite. Cook it until just tender. This keeps the squash from getting mushy. Blend just enough to keep some chunks. This adds character to your chowder. Balancing flavors is key. Start with onion and garlic. They build a strong base. Add thyme for earthiness. Adjust salt and pepper to taste. Taste often during cooking. This helps you find the right balance. Fresh corn is great, but you can use frozen. It saves time and still tastes good. If you can't find corn, try canned corn. Just drain and rinse it well. For a vegan option, swap coconut milk with almond or soy milk. These give a lighter taste. You can also use cashew cream for a richer flavor. Choose vibrant bowls for serving. A splash of coconut milk on top makes it pretty. Fresh basil leaves add a nice touch. You can also sprinkle some chili flakes for heat. Pair your chowder with crusty bread. It soaks up the lovely broth. A fresh salad makes a perfect side. These options add color and crunch, enhancing your meal. For the full recipe, check out the Sunny Summer Squash & Corn Chowder. {{image_4}} You can boost your chowder by adding proteins. Beans or tofu are great choices for a vegetarian option. Simply stir in a cup of cooked beans or diced tofu during the simmering stage. If you prefer meat, add cooked chicken or seafood. Shredded rotisserie chicken works well and saves time. For seafood, shrimp or crab can add a lovely twist. To spice things up, try adding jalapeños. Just a few diced jalapeños can bring heat and flavor. If you want a fresh aroma, consider adding herbs. Fresh cilantro or dill can enhance the taste. You can also mix in a splash of lime juice for a zesty finish. To make this chowder vegan, ensure your vegetable broth is plant-based. Coconut milk is already vegan-friendly, adding creaminess without dairy. For gluten-free chowder, check that your broth and any added ingredients are gluten-free. This way, everyone can enjoy this tasty dish without worry. For more details, check the Full Recipe. After enjoying your chowder, let it cool down. Transfer it to an airtight container. Store it in the refrigerator for up to three days. For longer storage, freeze it. Use freezer-safe containers or bags. Leave some space for expansion, as liquids can expand when frozen. To reheat, use the stove or microwave. If using the stove, pour the chowder into a pot. Heat over low to medium heat. Stir often to keep it from sticking. If using a microwave, heat in short bursts, stirring in between. This keeps the flavor and texture intact. In the fridge, your chowder lasts about three days. If it smells sour or looks cloudy, discard it. Signs of spoilage include off smells and changes in color. Always trust your senses to keep food safe. What can I serve with corn chowder? Corn chowder pairs well with crusty bread. You can also serve it with a fresh salad. Both add nice textures. For a fun twist, try it with grilled cheese. The warm bread complements the chowder's creaminess. Can I make this chowder ahead of time? Yes, you can make this chowder ahead. It keeps well in the fridge for up to three days. Just reheat it on the stove before serving. The flavors actually deepen overnight! How healthy is summer squash chowder? Summer squash chowder is quite healthy. It has lots of veggies, which are low in calories. The coconut milk adds healthy fats, too. It's a great source of vitamins and nutrients. Are there ways to make it lower in calories? To lower the calories, use less coconut milk. You can use low-fat milk or broth instead. Also, cut back on the olive oil if you want. This way, you keep the flavor but reduce the fat. What to do if the chowder is too thick? If your chowder is too thick, add more broth. Start with half a cup and stir well. Let it simmer a bit to blend everything. This will bring it back to the right consistency. How can I add more flavor if it tastes bland? For more flavor, try adding more spices. A pinch of cayenne pepper can add heat. You can also squeeze in some lemon juice. Fresh herbs like parsley or cilantro can brighten the dish, too. In this article, we covered how to make a fresh summer squash and corn chowder. You learned about the main ingredients, especially the key veggies and creamy elements. We detailed each cooking step to build flavor. Helpful tips on variations, storage, and serving were shared, too. With these insights, you can create a delightful chowder for any meal. Enjoy experimenting with flavors and making it your own. This recipe will surely become a favorite!$

Summer Squash and Corn Chowder

Savor the flavors of summer with this delicious Sunny Summer Squash & Corn Chowder! Bursting with fresh ingredients like summer squash and sweet corn, this creamy and hearty chowder is perfect for sunny days. Discover the simple steps to create a warm bowl of goodness that will delight your taste buds. Click through for the full recipe and enjoy a healthy, vibrant dish that’s quick to prepare!

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Ingredients

2 medium summer squashes, diced into bite-sized pieces

1 cup fresh corn kernels (or frozen if fresh is unavailable)

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup creamy coconut milk

1 tablespoon extra-virgin olive oil

1 teaspoon thyme (preferably fresh for a vibrant flavor, or dried)

Salt and pepper to taste

Fresh basil leaves, chopped, for garnish

Instructions

In a large pot, warm the olive oil over medium heat until shimmering.

Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent.

Incorporate the minced garlic into the pot and cook for an additional minute, stirring constantly until the garlic releases its aromatic fragrance.

Add the diced summer squash and fresh corn kernels to the pot. Stir everything together, allowing the vegetables to combine for even cooking.

Season the mixture with thyme, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until the squash starts to soften.

Pour in the vegetable broth, raise the heat to bring the mixture to a gentle simmer. Allow it to cook uncovered for about 15 minutes, or until the squash is tender when pierced with a fork.

Using an immersion blender, blend the chowder directly in the pot until smooth, but be sure to leave some chunks for added texture. If you don't have an immersion blender, carefully transfer half of the chowder to a countertop blender, blend until smooth, and then return it to the pot.

Stir in the rich coconut milk and let the chowder heat through for about 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.

Once heated, remove the chowder from heat and serve immediately, garnishing each bowl with a sprinkle of fresh basil for a pop of color and flavor.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

- Presentation Tips: Serve the chowder hot in vibrant bowls, drizzling a spoonful of creamy coconut milk on top, and finishing with a generous sprinkle of chopped fresh basil leaves for visual and aromatic appeal.