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Why this is my FAV Summer soup!
- It’s SO simple to make – this recipe only requires about 10-15 minutes of active work and the rest is simply cooking time!
- It’s packed with summer flavors – I used all of my favorite summer veggies in this chowder!
- It’s actually GOOD enjoyed hot AND cold – honestly I’m the kind of girl that can enjoy soup ALL YEAR ROUND but if hot soup is not your thing on a warm day, this is actually so good cold!
- It’s vegetarian and vegan friendly – I originally developed this soup to be vegan. Often I use 2% milk in this recipe (which I know, makes it not vegan anymore) but really ANY milk will work including oat milk, almond milk, etc! Use what works best for you and your family.
This is TRULY one of my all time favorite recipes on my blog and I hope you enjoy it just as much as my family does ❤️
Truly one of the best things about summer is ALL of the fresh fruits and vegetables abundantly available. I love it so much and corn is most certainly the BEST!
This soup is a classic case of “it isn’t the prettiest dish on the interwebs but it SURE is tasty!”. I attribute the tastiness mostly to the SWEET sweet corn. During the summer, I find myself putting sweet corn on ALL the things. I can’t get enough of it. During the winter, I still eat a decent amount of corn but it’s from a can and simply not as good as the stuff you can get right now. Moral of the story: savor all the summer veggies while you still can!
Ingredients in this simple Corn Chowder
- Fresh Sweet Corn – While I LOVE using fresh sweet corn for this recipe, it does add a little bit of extra work and time. So, feel free to use canned or frozen corn as needed! It still works great!
- Zucchini – truly a summer staple in our house!
- Bell pepper – I love the sweetness of a red bell pepper but really any color works well.
- Potato – this bulks up the recipe a bit making it more filling and satisfying.
- Celery – for that extra little crunch!
- Carrots – carrots are truly one of my all time favorite foods and you’ll find that I put them in so many of my recipes.
- Broth – any kind of broth will work! I’m a HUGE fan of the Better Than Bouillon products and keep it in my house at all times. You can buy it at Costco too!
- Herbs – fresh or dried!
- Cream – As mentioned above, really any kind of milk will work in this recipe. To keep it vegan, I suggest a simple plant-based milk such as oat milk, almond milk, etc.
More summer recipes to love
Watch the Video
Vegan Corn Chowder
Ingredients
- 1 bell pepper, I used red for color and sweetness, finely chopped
- 1 large sweet onion, finely chopped
- 2 large carrots, finely chopped
- 2 ribs of celery, thinly sliced
- 1 tablespoon olive oil
- 5 cups vegetable broth, I use this vegetable broth base and love it
- 3 small golden potatoes, mine equaled about 2/3 of a pound, peeled (optional) chopped into small cubes
- 4 sprigs of thyme
- 6 medium ears Sweet Corn, removed from the cob
- 1 medium zucchini, finely chopped
- 1 13.5 oz can of coconut milk, I used full fat but you could use light or even something like Silk coconut milk
- 1 teaspoon of salt
- freshly ground black pepper to taste
Instructions
- In a large pot over medium heat, heat 1 tablespoon of the olive oil. Add in the bell pepper, onion, carrots, and celery. Saute the veggies for 8-10 minutes or until the onion starts to turn translucent.
- Add in the broth, potatoes, and thyme sprigs. Bring to a gentle simmer and cook, covered, for about 15 minutes or until the potatoes are just tender.
- Add in the corn and zucchini and simmer, uncovered, for an additional 10 minutes. Remove the thyme sprigs.
- Optional: transfer 2 cups of the mixture to a food processor or blender (or you can also use an immersion blender) and blend until creamy. Return to pot with remaining soup. You can also do this with an immersion blender like I did in the video.
- Add in the coconut milk, salt and pepper, and stir. Top with fresh herbs and chives (optional) and ENJOY!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely amazing – my new all time favorite soup. And I made it with frozen corn!
Hello! This looks delish! If fresh local corn wasn’t available yet, can you sub frozen? How much does 6 ears equate to?
Thanks!
absolutely! Each ear of corn is about 2/3 of a cup
Oh my, this is so, so good. We are newly vegan, and many of the recipes we’ve tried are not good. This was a real hit. Thanks so much.
Really enjoyed your recipe! Thanks for sharing ?
I added a Yam along with the potatoes as I think corn and yams go well together. My son is Vegan and I’m often looking for recipes he will enjoy without killing an animal.
How much is this recipe supposed to make? It sounds like it would make a lot.
Sorry about that! I switched the way that my recipes appear and I lost some of the info. It does make a pretty big pot….about 10 average sized bowls of the chowder
Made this tonight and it was great. my husband and I really enjoyed it. Will for sure make again. :)
so glad that you liked it! I really need to make this again soon!
Holy moly this was amazing! Very filling, colourful and delicious!
We used a food processor to slice the veggies (except the corn and potatoes) it was a real time saver for us.
Thank you so much for the recipe!
ohhhh corn chowder…one of my favorites that I always forget about!! definitely want to try this :)
1. I’m right there with you. Summer can never end.
2. You are silly – this looks AMAZING. I want to eat every last bit of it!
3. I have “corn chowder recipe” on my to-do list for this week. ????