Raise your hand if you love soup!! (Emphatically raises both hands in the air)… I LOVE SOUP! I have posted quite a few soup recipes on the blog – One Pot Chicken Tortilla Soup, Easy French Onion Soup, Crockpot Butternut Squash Soup (VG) – the list goes on. But what do all these soups have in common? They scream WINTER! Soup doesn’t just have to be for winter! No, my friends, soup can be great in the summer as well! Enter this incredible Vegan Summer Corn Chowder!
Creamy and rich yet light and flavorful. You would never know this Summer Corn Chowder is dairy free / vegan.
It is a great easy appetizer for serving at your next Summer cookout – or, the perfect Sunday meal prep idea to enjoy all week long.
I tried to make this recipe as EASY as possible. Using basic ingredients that you likely already have on hand or can easily, and inexpensively, get at the store!
Fresh corn is of course an incredible option for this recipe – but canned corn will 100% do the trick! I chose to add a russet potato to provide additional body to the soup. And of course onion and garlic provide great flavor.
Cook the soup to your desired consistency – longer for thicker, richer soup – less time for thinner, lighter soup.
Enjoy with a crusty piece of bread or crispy little crackers. Top with green onions, additional corn, nutritional yeast, or even a swirl of coconut milk
Not vegan? You can easily swap the vegetable broth for chicken broth, unsweetened almond milk for regular milk, and nutritional yeast for cheese. Voila! Equally delicious – still perfect for Summer. I will admit this soup is also admittedly delicious when sprinkled with crumbled bacon. But what isn’t?
Looking for that perfect last minute addition for July 4th? This could be your dish! Or, maybe you accidentally bought 3 dozen ears of corn for 10 people and are expecting leftovers… This dish is a must-try today, tomorrow, or next week!
I really hope you love this soup as much as I do!
Deliciously light and creamy, this Vegan Summer Corn Chowder is sure to become one of your Summer favorites.
- 2 tbsp olive oil
- 1/3 cup large white onion diced
- 2 cloves garlic minced
- 1 large russet potato washed and cut into 1-inch pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1.5-2 cans corn
- 2 cups vegetable broth or 2 cups water and one cube vegetable bouillon
- 2 cups unsweetened plain almond milk milk or cream, if not vegan
- 1-2 tbsp nutritional yeast or 1/2 cup cheese, if not vegan
- salt and pepper to taste
- cayenne pepper to taste
- green onions optional, for garnish
- 3-4 tbsp corn optional, for garnish
In a large saucepan over medium heat, add oilive oil, onion and garlic. Saute, stirring occasionally, for 3-4 minutes.
Add potato to pan, season with salt and pepper. Cover and cook for 4-5 minutes.
Add corn and stir. Add broth and almond milk, cover slightly, then bring to a low boil.
Reduce heat and simmer until potatoes are easily pierced with a fork (~5 minutes). Add nutritional yeast, stir to combine.
Use an immersion blender to blend most of the soup, leaving some corn and potato unblended if desired (be careful soup is HOT!).
Continue to cook on low until desired thickness has been achieved - add salt, pepper, and cayenne pepper to taste.
Serve hot with additional cheese or corn and green onions.
Storage: Refrigerate in an airtight container for up to 1 week.