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- 2 medium summer squashes, diced - 1 cup fresh corn kernels (or frozen) - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 4 cups vegetable broth - 1 cup coconut milk - 2 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon thyme - Salt and pepper to taste - Fresh parsley or chives for garnish Summer squash and corn chowder needs fresh and simple ingredients. The summer squash adds a nice texture. Fresh corn gives it sweetness. Onions and garlic bring a savory base. Potatoes make it filling and creamy. Vegetable broth adds depth of flavor. Coconut milk makes the chowder rich and smooth. Olive oil helps sauté the veggies. Paprika adds warmth, while thyme gives a hint of earthiness. Salt and pepper balance all the flavors. Fresh herbs like parsley or chives add a pop of color and freshness. Each serving has about 200 calories. Here is the breakdown: - Carbohydrates: 35g - Protein: 4g - Fat: 6g This chowder is light but filling. It offers good nutrients from the veggies. The coconut milk provides healthy fats. This dish fits well into a balanced diet. If you need a different milk, try almond or oat milk instead of coconut milk. These will still keep the chowder creamy. You can use frozen corn if fresh is not available. It works just as well. Just add it in the last few minutes of cooking. To make this chowder, you need to prepare your veggies first. Start with the summer squash and potatoes. - How to dice summer squash and potatoes: 1. Wash the summer squash and potatoes. 2. Cut off the ends of the squash. 3. Slice the squash in half lengthwise. 4. Cut each half into smaller pieces. 5. For the potatoes, peel and chop them into cubes. - Tips for chopping onion and garlic: 1. For the onion, cut off both ends and slice it in half. 2. Peel off the skin and slice thinly. 3. For the garlic, crush the clove with your knife. 4. Mince the garlic into small pieces. Now it’s time to cook your chowder. This is where the magic happens. - Sautéing vegetables: 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add the diced onion and minced garlic. 3. Cook for about 5 minutes until the onion looks clear. 4. Next, add the diced summer squash and potatoes. 5. Stir them for another 5 minutes, mixing well. - Simmering and blending: 1. Pour in the corn kernels and vegetable broth. 2. Add 1 teaspoon paprika, 1 teaspoon thyme, salt, and pepper. 3. Bring the pot to a boil. 4. Lower the heat and let it simmer for 20 minutes. 5. Blend part of the chowder until creamy. You are almost done! Just a few more steps to finish your chowder. - Incorporating coconut milk: 1. Stir in 1 cup of coconut milk. 2. Let it simmer for another 5 minutes to warm through. - Adjusting seasoning before serving: 1. Taste your chowder and adjust the seasoning if needed. 2. Add more salt, pepper, or herbs to your liking. This recipe makes a creamy delight that is simple to prepare. For the full recipe, check the details above. Enjoy your cooking! To get the perfect consistency for your chowder, blend part of it. This adds creaminess while keeping some chunks. You want a nice mix of smooth and textured. Add the corn and broth after the squash and potatoes have softened. This helps the corn stay sweet and fresh. Don't rush this step; let everything simmer. Fresh herbs make a big difference. I love using parsley or chives. They add color and a fresh taste. Just sprinkle them on top before serving. For a nice touch, serve your chowder in bright bowls. This makes the dish pop. A dash of black pepper on top looks great too. A heavy-bottomed pot works best for making chowder. It heats evenly and prevents burning. Look for one that’s durable and easy to clean. Using an immersion blender is a game-changer. It lets you blend right in the pot. This means less mess and easier cleanup. If you don’t have one, a regular blender works too, but be careful! For the full recipe, check out the Sunny Summer Squash & Corn Chowder . {{image_2}} You can easily change the veggies in your chowder. Try adding diced bell peppers for a sweet crunch. Carrots add a nice color and flavor too. If you want more texture, toss in some cooked beans or shredded chicken. These swaps make the chowder heartier and more filling. Spices can add a new dimension to your chowder. A pinch of cumin gives a warm flavor. If you like heat, cayenne pepper can spice things up. Fresh herbs like basil and oregano also brighten the dish. Just chop them finely and stir them in before serving. If you need a gluten-free chowder, you can relax! All the ingredients in this recipe are naturally gluten-free. For a vegan version, just swap out the coconut milk for an almond or soy milk. Make sure to check labels to avoid any hidden dairy or gluten. This way, everyone can enjoy your creamy delight! For the full recipe, check out the Sunny Summer Squash & Corn Chowder. The chowder lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps the flavors fresh and prevents odors from mixing. For best taste, eat it within two days. Always let the chowder cool before sealing the container. You can freeze this chowder for up to 3 months. Use a freezer-safe container or bag. Leave some space at the top for expansion. When you want to eat it, thaw it overnight in the fridge. You can also use the microwave on a low setting to thaw it quickly. Reheat chowder gently on the stove over low heat. Stir often to keep it from sticking. You can use the microwave too, but heat in short bursts. This helps keep the texture creamy. After reheating, taste it! You may need to add a pinch of salt or pepper to boost the flavor. You can enjoy this chowder with many tasty sides. Here are some great options: - Crusty bread: A loaf of sourdough or whole grain pairs well. - Salad: A fresh green salad adds crunch and brightness. - Grilled vegetables: Try zucchini or bell peppers for a smoky touch. - Cheese: A sprinkle of feta or cheddar gives a nice flavor boost. Yes, you can make this chowder ahead. It's perfect for meal prep! Here’s how to do it: - Cook and cool: Make the chowder and let it cool completely. - Store: Place it in an airtight container. Refrigerate for up to 3 days. - Reheat: When ready to serve, warm it gently on the stove. Add a splash of broth if it's too thick. If you like heat, add some spice to your chowder. Here are a few ideas: - Cayenne pepper: Start with a pinch and taste as you go. - Jalapeños: Chop fresh jalapeños for a kick. - Hot sauce: Stir in your favorite hot sauce while cooking. To keep corn fresh, follow these tips: - Leave husks on: Store corn in the husk until ready to use. - Refrigerate: Place corn in a plastic bag in the fridge. - Use quickly: Try to use fresh corn within a few days for the best flavor. For the full recipe, check out the Sunny Summer Squash & Corn Chowder. Enjoy the creamy delight! This blog post covered how to make a delicious summer squash and corn chowder. We explored the perfect ingredients, step-by-step cooking instructions, and helpful tips for success. You also learned fun variations to customize the dish. In conclusion, this chowder is easy to make and full of flavor. You can store leftovers and enjoy them later, or even freeze them. Try different ingredients and spices to make it your own. This chowder is a great addition to any meal.

Summer Squash and Corn Chowder

Savor the taste of summer with this delightful Sunny Summer Squash & Corn Chowder! Packed with fresh ingredients like tender summer squash, sweet corn, and creamy coconut milk, this comforting recipe is perfect for warm days. Discover how to make a flavorful chowder that is both creamy and hearty with just a few simple steps. Click through for the full recipe and enjoy a bowl of sunshine!
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Ingredients
  

2 medium summer squashes, diced

1 cup fresh corn kernels (or frozen)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

4 cups vegetable broth

1 cup coconut milk

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon thyme

Salt and pepper to taste

Fresh parsley or chives for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.

    Stir in the diced summer squash and potatoes. Cook for an additional 5 minutes, stirring occasionally.

      Add the corn kernels, vegetable broth, paprika, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.

        Once the potatoes are cooked, stir in the coconut milk and simmer for another 5 minutes to heat through.

          Use an immersion blender to blend part of the chowder for a creamier texture, leaving some chunks for substance. If you don’t have an immersion blender, carefully transfer half of the chowder to a blender, blend until smooth, then return it to the pot.

            Adjust seasoning if necessary before serving.

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

                - Presentation Tips: Serve the chowder in bowls, garnished with fresh parsley or chives, and a sprinkle of black pepper for an appealing finish.