potato corn soup

Enjoy this lovely summer corn chowder during the late summer and fall when corn is in season.

Creamy Vegan Summer Corn Chowder

olive oil (30 mL)

yellow onion, diced

garlic,

cajun seasoning

salt and pepper

sun-dried tomatoes, chopped, optional

Yukon gold potatoes, diced (approx. 500 g)

navy beans, drained

fresh corn, kernels removed

(4-ounce) can diced green chilies

vegetable broth (1000 mL)

unsweetened dairy-free milk (250 mL)

cornstarch,

Heat Oil

Heat the oil in a heavy bottomed 5-quart Dutch oven over medium heat.

Cook Onion

Once hot, add the onion with a pinch of salt and pepper and cook for 3-4 minutes until softened but not browned, stirring occasionally.

Add Garlic and Seasoning

Add in the garlic and cook for an additional 30 seconds, then add the cajun seasoning and cook for another 30-60 seconds, stirring constantly.

Simmer Soup

Add everything else to the pot (except the cornstarch, if using), season with another pinch of salt and pepper, and bring it to a light simmer. Cover and cook for 15-20 minutes until the potatoes are fork tender. 

Blend Soup

Transfer about 3 cups of the soup to a blender and blend until smooth. Be careful to allow steam to release while you blend. Pour the soup back into the pot with the unblended portion and stir to combine.

Add Cornstarch (Optional)

For additional thickening, mix 2 tsp cornstarch with 2 tbsp water until combined then whisk it into the soup.

Season and Serve

Taste and adjust for seasoning if needed and serve immediately.

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Creamy Vegan Summer Corn Chowder

Top 1 potato corn soup recipes from across the web

The most viewed potato corn soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegan Summer Corn Chowder

The most viewed potato corn soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine