summer corn chowder

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.

This Summer Corn Chowder is thick, creamy, and full of fresh summer ingredients like Jalapeño, Cilantro, and Red Onions. It's also Dairy-Free and Vegan!

Summer Corn Chowder

Corn,

Red Bell Pepper, diced

Red Onion, diced

Garlic, minced

Jalapeno,

Cilantro

½ tsp Smoked Paprika

oz Vegan Cream Cheese*

Gold Potatoes, diced into small pieces (I left the skin on)

Vegetable Broth

Salt,

Lime wedges,

First, prep all of your veggies. Separate the Cilantro stems from the leaves and finely chop them; save the leaves to garnish the soup at the end of the recipe.

Add the Corn to a large non-stick pot over Medium-High Heat. My Corn was very juicy so I did not need to add any water to get this &#8220;started&#8221;, but if your Corn is dry, add 1/3 cup of Water to the pot as well to get things going. &#8220;Sear&#8221; the Corn for 10-12 minutes, stirring occasionally to ensure that all sides are evenly cooking. The Corn will gradually become brown around the edges, and you may have some brown marks on the bottom of the pot &#8211; don&#8217;t worry though, this is creating flavor!

Next, &#8220;de-glaze&#8221; the pot by adding 1/2 cup of Water to it; this will remove the brown marks on the bottom of the pan. Add the Bell Pepper, Red Onion, Garlic, Jalapeño, Cilantro Stems, Garlic, and Smoked Paprika to the pot; reduce the heat to medium and sauté until the Onion is translucent.

Add the Vegan Cream Cheese to the pot and mix it in with the veggies until it is evenly distributed. Then, add the Gold Potatoes and Vegetable Broth, stirring well.

Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 10-12 minutes, or until the Potatoes are tender.

Transfer half of the soup into a Blender and carefully blend until smooth and creamy; return this to the pot, then mix well.

Divide the soup into bowls, then top with Cilantro leaves and a squeeze of fresh Lime. Leftovers will keep in the fridge for up to 7 days.

This was freaking delicious! I left out the jalapeños cause I'm a spicy weenie but my boyfriend and I totally loved this. Amazing with some sourdough buttered toast on the side :D can't wait to try more of your recipes!

Made this a second time for the family tonight.   Huge hit.  Even picky teenager ate all of theirs.  I used the whole, seeded jalapeno and it was just spicy enough, not too much.  I challenge any non vegan to find anything bad about this wonderful soup!   It's even better with all the fresh summer corn on the cobb we can get now.   We add a dollop of non-dairy sour cream to each bowl and it's so yummy.

We really enjoyed this! I was a bit unsure about the cream cheese after trying it (we did Miyoko’s and it tastes nothing like “real” cream cheese) but it all came together so well and was delicious! We seeded the jalapeño to make it toddler friendly but I bet the added heat is perfect. I’ve already sent the recipe to several plant based and dairy struggling friends.

I really enjoyed this! Since developing a milk allergy, I have missed "creamy" soups. Putting half in the blender gave it a great texture! I used canned corn because it's what I had on hand and added some salt because, I love salt- :) but look forward to trying it with fresh corn. Yummers! Thanks for a great recipe!

This was amazing! Did not change one thing, perfect as is!

I’ve made this 3 times in the last 10 days, it is that good!!! Didn’t change a thing, it’s perfect as is!

So good! Made it a few times already. This time I blended a block of tofu and a tbs of tamarind into it and it’s amazing!!

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Creamy Vegan Summer Corn Chowder

Summer Corn Chowder

Top 2 summer corn chowder recipes from across the web

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

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Creamy Vegan Summer Corn Chowder

Summer Corn Chowder

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