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- 2 medium summer squashes, diced - 1 cup fresh or frozen corn kernels - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 1 tablespoon olive oil - 1 teaspoon thyme (fresh or dried) - Salt and pepper to taste - Fresh basil for garnish Gathering all these fresh and vibrant ingredients makes cooking feel like a celebration. Summer squashes are bright and sweet. Corn adds a lovely crunch. You will enjoy the onion and garlic's savory aroma as they cook. The vegetable broth gives the chowder depth of flavor. Coconut milk adds creaminess without dairy. The thyme brings a hint of earthiness. Don't forget to season with salt and pepper to enhance all those tastes. Use fresh basil as a garnish. It adds color and a burst of freshness. This dish shines when you use quality ingredients. You can find the full recipe for Sunny Summer Squash & Corn Chowder at the end for more details! Start by dicing the summer squashes into small, even pieces. This helps them cook well. Use two medium squashes for great flavor. Next, chop one medium onion. Make sure the pieces are small. Then, mince two cloves of garlic until fine. This adds a nice aroma. Lastly, measure one cup of corn kernels. You can use fresh or frozen corn. Also, grab four cups of vegetable broth for the base. In a large pot, heat one tablespoon of olive oil over medium heat. Once hot, add the chopped onion. Sauté the onion for about five minutes until it looks translucent. Stir in the minced garlic and let it cook for one minute. The smell will be wonderful! Now, add the diced summer squash and corn to the pot. Stir everything well. Season with one teaspoon of thyme, salt, and pepper. Let this cook for three to four minutes to soften. Pour in the vegetable broth and bring the mix to a simmer. Let it cook for about 15 minutes. The squash should be tender. For blending, you can use an immersion blender. Blend until smooth but keep some chunks for texture. If you don’t have an immersion blender, pour half into a regular blender. Blend and then return it to the pot. After blending, stir in one cup of coconut milk. Heat for another five minutes. Taste and adjust seasoning if needed. Enjoy your creamy, tasty chowder! For the full recipe, check out Sunny Summer Squash & Corn Chowder. To sauté vegetables perfectly, start with a hot pan. Add olive oil and let it heat. Once it shimmers, add onions. Cook them until they turn clear. Then, add garlic and stir for one minute. This method gives great flavor. When using corn, fresh corn has a sweet taste. If you use frozen corn, let it thaw first. It saves time and cooks evenly. Both options work well, but fresh corn shines in summer. An immersion blender makes blending easy. Just dip it into the pot and blend until smooth. This keeps cleanup quick and easy. If you don’t have one, use a regular blender. Carefully pour half of the chowder into it. Blend and return it to the pot for a nice texture. Garnishing adds fun and flavor to your chowder. Try fresh basil leaves for a pop of color and taste. A drizzle of coconut milk on top makes it look fancy too. For a crunch, add croutons or chopped nuts. These toppings make your dish even better. For the full recipe, refer to the Sunny Summer Squash & Corn Chowder. {{image_2}} You can switch up the vegetables in your chowder. Try using zucchini or bell peppers for a fresh twist. Carrots can also add a lovely sweetness. For a heartier chowder, consider adding potatoes. If you want a dairy-free option, use almond or oat milk instead of coconut milk. You can also skip the milk entirely for a lighter soup. Just add more broth to keep the soup from being too thick. To spice things up, add a pinch of cayenne pepper or smoked paprika. These spices bring a nice kick to the chowder. You could also try some curry powder for a unique flavor twist. Herbs can elevate your chowder's taste. Fresh parsley or dill gives a bright flavor. You can also add a bay leaf while cooking for deeper notes. Just remember to remove it before serving. Serve your chowder hot, topped with a drizzle of coconut milk. A sprinkle of fresh basil adds a nice touch. You can also pair it with crusty bread for a complete meal. For side dishes, a simple green salad works well. You could also try grilled vegetables for a colorful plate. Cornbread is another tasty option that complements the chowder perfectly. For the full recipe, check out Sunny Summer Squash & Corn Chowder! To store leftovers safely, let the chowder cool first. Place it in an airtight container. This helps keep it fresh and tasty. Glass or plastic containers work well. Be sure to label the container with the date. This way, you will know when you made it. Freezing chowder is easy. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. To reheat, thaw it in the fridge overnight. Heat it slowly on the stove over low heat. Stir often for the best results. In the fridge, chowder lasts about 3 to 4 days. In the freezer, it can last for up to 3 months. Always check for signs of spoilage. If you see mold, a bad smell, or an unusual color, throw it out. Keeping an eye on freshness helps ensure a great meal every time. To make Summer Squash and Corn Chowder, follow these steps: 1. Heat olive oil in a large pot over medium heat. 2. Add chopped onion and sauté for about 5 minutes until it is soft. 3. Stir in minced garlic and cook for one more minute. 4. Add diced summer squash and corn, stirring well. 5. Season with thyme, salt, and pepper, cooking for 3-4 minutes. 6. Pour in vegetable broth and bring to a simmer. Cook for 15 minutes until the squash is tender. 7. Blend the soup until smooth, but keep some chunks for texture. 8. Stir in coconut milk and heat for about 5 minutes. Adjust seasoning if needed. 9. Remove from heat and add fresh basil before serving. For the complete step-by-step recipe, check the Full Recipe section. Yes, you can use different types of squash in this chowder. Here are some great options: - Zucchini: It has a mild taste and cooks quickly. - Butternut squash: It adds a sweet flavor and creamy texture. - Acorn squash: This squash has a nutty taste and works well when roasted first. Feel free to mix and match these squashes for unique flavors and textures. You can enjoy your chowder with several tasty side dishes. Here are some ideas: - A fresh garden salad: It adds crunch and lightness. - Crusty bread: Perfect for dipping into the chowder. - Grilled cheese sandwiches: A warm, cheesy treat that pairs well. - Cornbread: Sweet and crumbly, it complements the chowder's flavors. These sides make your meal complete and satisfying. This blog post covered how to make a tasty summer squash and corn chowder. We detailed the ingredients, preparation steps, cooking process, and blending techniques. Tips for garnishing and variations added extra flavor. You can enjoy delicious options while learning how to store it properly. Making this chowder is fun and easy. You can adjust flavors to fit your taste. Try different veggies for a new spin. Enjoy every comforting spoonful!

Summer Squash and Corn Chowder

Cool off this summer with a delicious bowl of Sunny Summer Squash & Corn Chowder! This easy recipe is packed with fresh flavors and creamy goodness from coconut milk, making it a perfect light meal. With simple steps and quick prep, you can whip this chowder in just 35 minutes. Dive into summer with this tasty treat and impress your family and friends. Click through now to explore the full recipe and make your kitchen smell amazing!
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Ingredients
  

2 medium summer squashes, diced

1 cup fresh corn kernels (or frozen)

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk

1 tablespoon olive oil

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

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

    Add the chopped onion and sauté for about 5 minutes, or until translucent.

      Stir in the minced garlic and cook for another minute until fragrant.

        Add the diced summer squash and fresh corn to the pot, stirring well.

          Season with thyme, salt, and pepper, and cook for 3-4 minutes.

            Pour in the vegetable broth, bringing the mixture to a simmer. Let it cook for about 15 minutes, until the squash is tender.

              Using an immersion blender, blend the soup until smooth, leaving some chunks for texture. If you don't have an immersion blender, carefully transfer half of the chowder to a blender and blend until smooth, then return to the pot.

                Stir in the coconut milk and allow the chowder to heat through, about 5 minutes. Adjust seasoning if necessary.

                  Remove from heat and garnish each bowl with fresh basil before serving.

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

                      - Presentation Tips: Serve hot in bowls with a drizzle of coconut milk on top and a sprinkle of fresh basil leaves for an appealing touch.