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To make this chowder, gather these fresh items: - 2 medium summer squashes, diced into bite-sized pieces - 1 cup fresh corn kernels (can substitute with frozen if necessary) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 large potato, peeled and diced into small cubes - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon smoked paprika - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme) - Salt and pepper, to taste - 2 tablespoons extra virgin olive oil - Fresh basil leaves, for garnish You can change some ingredients based on what you have. Try these swaps: - Use zucchini instead of summer squash for a similar taste. - If you don’t have fresh corn, frozen corn works great. - Swap coconut milk with almond milk if you want a lighter option. - For a thicker chowder, add more potatoes or use a starchy potato. - You can replace vegetable broth with chicken broth for a different flavor. This chowder shines in summer but can adapt to other seasons. Try these ideas: - In fall, add diced carrots or sweet potatoes for a sweet twist. - In winter, use frozen corn and root vegetables for a cozy feel. - In spring, mix in fresh herbs like dill or parsley for bright flavors. - Use different types of squash, like butternut, for a unique taste. 1. Start by heating two tablespoons of extra virgin olive oil in a large pot over medium heat. When the oil shimmers, it’s ready. 2. Add one finely chopped medium onion to the pot. Sauté it for about 4-5 minutes until it turns soft and clear. 3. Next, toss in two minced garlic cloves. Cook for another minute, stirring often. Watch closely, as garlic can burn quickly. 4. Now, add two medium summer squashes, diced, and one large potato, also diced. Stir them in and cook for 5 minutes. This helps to soften the veggies. 5. Stir in one cup of fresh corn kernels, four cups of vegetable broth, one teaspoon of smoked paprika, and one teaspoon of dried thyme. Season with salt and pepper. 6. Bring your mix to a boil, then lower the heat to a gentle simmer. Let it bubble for about 20 minutes until all the vegetables are tender. 7. After the veggies soften, stir in one cup of coconut milk. Cook for an additional 5 minutes to combine the flavors. 8. For blending, use an immersion blender to reach your preferred texture. If you don’t have one, blend half the chowder in a regular blender, then mix it back in. - Always check your vegetables for tenderness. They should easily pierce with a fork. - Avoid rushing the simmering step. It allows the flavors to meld together beautifully. - If you want a thicker chowder, simmer it a bit longer until it reduces. - For a smooth chowder, blend until you have a creamy texture. If you prefer some chunks, blend only half. - An immersion blender is great for convenience. It keeps your pot clean and makes blending easy. - If using a regular blender, be careful with hot liquids. Blend in small batches to prevent spills. This method gives you a rich, savory summer squash and corn chowder that bursts with flavor. For the full recipe, check the earlier section. To make your chowder sing, focus on fresh ingredients. Use ripe summer squash and sweet corn for the best taste. Smoked paprika adds a warm, rich flavor. Fresh herbs like basil or thyme brighten the dish. Don’t skip the salt; it brings out the natural sweetness in the corn. Experiment with spices like cayenne for a kick or lemon zest for brightness. One common mistake is overcooking the garlic. It can turn bitter if cooked too long. Also, avoid adding too much liquid at once. This can dilute the flavors. Make sure to taste as you cook. Adjust the seasoning to your liking. Lastly, don’t forget to blend to your desired texture. A smooth chowder can feel different than a chunky one. Serve your chowder hot for the best taste. Ladle it into warm bowls and top with fresh basil. A swirl of coconut milk adds a nice touch. Pair the chowder with crusty bread or a fresh salad. It makes a complete meal. For a fun twist, add croutons for crunch. If you want a side, try grilled veggies or a corn salad. For the full recipe, check out Sunny Summer Squash & Corn Chowder . {{image_4}} This chowder is naturally gluten-free! The main ingredients like summer squash, corn, and broth do not contain gluten. Always check the broth label to ensure it is gluten-free. If you prefer, you can use a gluten-free thickener, like cornstarch, to enhance the chowder's texture. To keep this chowder dairy-free, I use coconut milk. It adds creaminess without dairy. If you want a different flavor, try almond milk or oat milk. These options work well, too. Just ensure that they are unsweetened to avoid odd flavors in your chowder. To make your chowder heartier, consider adding proteins. Cooked chicken or shrimp can elevate the dish. For a vegetarian option, add white beans or chickpeas. They blend nicely with the flavors and boost nutrition. Just stir them in during the last few minutes of cooking. This way, they heat through without losing texture. If you want a smoky touch, try adding diced bacon or ham. Cook these first, remove them, and then add them back in later. This adds depth to your chowder. For the full recipe, check out the Sunny Summer Squash & Corn Chowder. After making your chowder, let it cool down. Transfer it to an airtight container. Store it in the fridge for up to three days. Ensure the lid is tight to keep out air. This helps maintain freshness and flavor. To freeze your chowder, let it cool completely. Pour it into a freezer-safe container, leaving space at the top for expansion. Seal it tightly. You can freeze chowder for up to three months. Write the date on the container to keep track. When you're ready to eat, thaw the chowder in the fridge overnight. Heat it gently in a pot over low heat. Stir often to prevent sticking. You might need to add a splash of broth or coconut milk to restore its creamy texture. Enjoy it hot! For a quick fix, you can microwave individual portions. Just cover with a lid to avoid splatters. Yes, you can use frozen corn. Frozen corn works well in this recipe. It saves time and is easy to find. Just add it directly to the pot with the other ingredients. Frozen corn blends nicely and tastes great too. This chowder lasts about 3 to 4 days in the fridge. Store it in a sealed container. Make sure it cools down before putting it in the fridge. If you want to keep it longer, freeze it for up to 3 months. You can serve chowder with crusty bread or a fresh salad. A simple green salad adds crunch and freshness. Grilled cheese sandwiches also pair well. They make a classic, comforting meal together. Try these options for a satisfying meal with your chowder. For the full recipe, check out the Sunny Summer Squash & Corn Chowder. This blog post covers all you need for perfect Summer Squash and Corn Chowder. We explored the ingredients, cooking steps, and useful tips. You learned about variations like gluten-free and protein add-ins. We discussed storage options and answered common questions. Cooking can be simple and fun. Use these tips to make a tasty chowder. Enjoy cooking and sharing this dish with friends and family!

Summer Squash and Corn Chowder

Savor the tastes of summer with this delicious Sunny Summer Squash & Corn Chowder! Packed with fresh ingredients like summer squash, corn, and creamy coconut milk, this chowder is easy to make and perfect for warm days. Discover the simple steps to create a comforting bowl of goodness that everyone will love. Click through for the full recipe and enjoy the vibrant flavors of summer in every bite!
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Ingredients
  

2 medium summer squashes, diced into bite-sized pieces

1 cup fresh corn kernels (can substitute with frozen if necessary)

1 medium onion, finely chopped

2 cloves garlic, minced

1 large potato, peeled and diced into small cubes

4 cups vegetable broth

1 cup coconut milk

1 teaspoon smoked paprika

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Salt and pepper, to taste

2 tablespoons extra virgin olive oil

Fresh basil leaves, for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the chopped onion and sauté for about 4-5 minutes, stirring occasionally, until it becomes translucent and soft.

    Add the minced garlic to the pot and cook for an additional minute, stirring constantly until fragrant but not browned, as burnt garlic can become bitter.

      Incorporate the diced summer squash and diced potato into the pot. Cook for another 5 minutes, continuing to stir occasionally to prevent sticking, until the vegetables begin to soften.

        Stir in the fresh corn kernels, vegetable broth, smoked paprika, thyme, and a generous pinch of salt and pepper. Bring the mixture to a rolling boil, then reduce the heat to low to maintain a gentle simmer.

          Allow the mixture to simmer for about 20 minutes or until all the vegetables are tender, stirring occasionally to ensure even cooking.

            Once the vegetables are tender, stir in the coconut milk. Let it cook for an additional 5 minutes to heat through and meld the flavors.

              Depending on your preference for texture, use an immersion blender to blend the chowder to your desired consistency—smooth or leave it a bit chunky. If you lack an immersion blender, carefully transfer half of the chowder to a regular blender, blend until smooth, and return it to the pot.

                Taste the chowder and adjust the seasoning with extra salt, pepper, or spices if desired to enhance the flavors.

                  Serve the chowder hot in bowls, garnished with fresh basil leaves for a burst of color and delightful aroma.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      Presentation Tips: Ladle the chowder into warm bowls and top each serving with an extra drizzle of coconut milk and a sprinkle of smoked paprika for a beautiful garnish. Enjoy with crusty bread for a complete meal!