Description
Summer Corn Chowder is a thick, creamy, and comforting vegan soup made with fresh corn, potatoes, peppers, jalapeño, and herbs. It’s naturally dairy-free while still rich and satisfying.
Ingredients
- 1–2 tbsp avocado oil
- 5 ears corn, kernels removed (~4 cups)
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, diced (seeds removed)
- 1/2 bunch cilantro (stems and leaves separated)
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin (optional)
- 4 oz vegan cream cheese
- 3 cups gold potatoes, diced small
- 4 cups vegetable broth
- 1 tsp kosher salt (or to taste)
- Lime wedges, for serving
Instructions
- Heat avocado oil in a large pot over medium-high heat.
- Sauté corn kernels for 8–10 minutes until lightly browned.
- Add bell pepper, onion, garlic, jalapeño, cilantro stems, paprika, and cumin. Cook 2–3 minutes.
- Stir in vegan cream cheese until melted and combined.
- Add potatoes and vegetable broth. Mix well.
- Bring to a boil, then reduce heat and simmer 10–12 minutes until potatoes are tender.
- Blend half the soup until creamy, then return to pot and mix.
- Serve hot topped with cilantro leaves and lime juice.
Notes
- For a creamier texture, blend more of the soup.
- Cashew cream or coconut milk can replace vegan cream cheese.
- Oil-free version: sauté corn dry and deglaze with water.
- Best served fresh but keeps well up to 5 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American