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This Summer Corn Chowder is a healthy, flavorful soup that’s bursting with sweetness from fresh summer sweet corn. Bonus, it only takes 30 minutes!
Is there anything better than fresh summer sweet corn?
We have been eating so much corn on the cob and raw corn salad that I thought I’d mix it up a bit. This Summer Corn Chowder is so delicious and you can adjust the spice level to your liking.
Ingredients you need
If you use fresh from the farm summer sweet corn, it doesn’t take much to make this soup flavorful. Here are the main ingredients that you’ll need:
- sweet corn
- carrot
- bell pepper
- vegetable broth
- tomatoes
- jalapeño, optional
I added a hint of my favorite spices, too…cumin and smoked paprika. A squeeze of fresh lime, drizzle of coconut milk, and dash of sriracha just before serving finishes this soup perfectly.
Don’t fret if you don’t have fresh summer sweet corn, you could certainly use frozen. Just remember to taste as you go and add additional salt, pepper or spices as needed.
Grab a spoon and savor summer. You might want to make a double batch…this didn’t last long at our house!
And if you’re transitioning into fall or winter, try my Sweet Potato Corn Chowder instead!
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
I like my corn to still have a little crunch left, so I don’t like to simmer it too long.
The trick to getting it creamy and still maintaining texture is to use an immersion blender to puree ⅓-1/2 of the soup. Alternately, you could use a regular blender by CAREFULLY pouring ½ of the soup into the blender, pureeing, and then pouring it back into the soup pot…but this means you have to then wash the blender when you’re done and, personally, I feel the less dishes I have to wash, the happier I am. 🙂
If you love a totally smooth and creamy soup, feel free to blend it until fully until your desired consistency is reached. On the flip side, you don’t have to blend it at all if you like a chunky soup.
Serving suggestions
This tasty dairy free corn soup would make a great light lunch or dinner all on its own. But if you want to turn it into a heartier meal, try pairing it with one of these easy recipes:
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Summer Corn Chowder
Ingredients
- 2 tablespoons olive oil or ⅓ cup vegetable broth for oil-free
- 1 large onion diced
- 1 large carrot peeled and diced
- 1 sweet bell pepper seeded and diced
- 1 jalapeño ribs and seeds removed, diced (optional)
- 1 teaspoon smoked paprika
- ¾ teaspoon cumin
- kernels from 6 large ears of sweet corn or 4-5 cups of corn kernels
- 2 chopped seeded tomatoes or 1 can (15 oz) diced tomatoes
- 4 cups low sodium vegetable broth
- juice of 1 lime
- a few dashes of sriracha optional
- salt and pepper to taste
Toppings
- dash sriracha or hot sauce
- fresh chopped tomatoes
- chopped green onions
- drizzle of light coconut milk
- chopped cilantro
Instructions
- Heat the oil over medium heat and sauté the onion until soft and translucent – about 5 to 7 minutes.
- Add the carrot, pepper, and jalapeño, if using, and sauté 2 to 3 minutes to start to soften. Add the cumin and smoked paprika and sauté 1 minutes.
- Add the corn kernels, tomatoes, broth, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Take off heat and purée ¼ – ⅓ of the soup with an immersion blender, depending on the consistency you like.
- Add the lime juice and a few dashes of sriracha or hot sauce, if desired.
- Serve garnished with the toppings of your choice.
Notes
If you don’t like spicy, leave out the jalapeño and sriracha entirely. ~If you don’t have an immersion blender, carefully transfer ½ of the soup to a regular blender and puree. Add it back to the soup pot and stir to combine. ~If fresh sweet corn isn’t in season, use organic frozen corn instead. Taste and adjust seasonings as needed. ~Nutrition facts calculated without toppings.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
IFortuna says
I think I will leave the heat out to be able to taste the corn. Thanks for the recipe.
Anne says
Looks like a good recipe but the ads popping up continually block the recipe. It is also impossible to print just the recipe without all the ads etc added. The page selection keeps sending the wrong pages. Makes your recipes difficult to use.
Jenn S. says
I’m sorry you are having that experience, Anne. I can’t replicate what you are describing on my end and I have never had anyone else say this. Are you using the print button that is located directly under the thumbnail picture in the recipe section? You need to use this button and not the print selection from your computer drop down menu. Let me know if that helps.
Mark says
Im not having any problems here!! 🙂
Jenn S. says
Good to know. Thanks, Mark!
Becky Striepe says
This looks amazing, Jenn! I love soup in the summertime.
Jenn S. says
If you ask me, soup is always a good idea! Thanks, Becky!
Molly says
Love this !! Thinking about adding a protein? Maybe shredded chicken ? Any suggestions?
Jenn S. says
By all means, if you are a meat eater, feel free to add some. Shredded chicken or grilled shrimp would be great additions.
Mara says
I just made this for dinner tonight to use up a bunch of corn! Delicious! I also ground up some black pepper and halved some cherry tomatoes because its what I had on hand and it worked quite well.
Jenn S. says
Hi, Mara! I’m so glad you liked it! I love the idea of adding some fresh cherry tomatoes. And pepper also works well with corn (though I’m not a huge fan…a little goes a long way for me). Thanks for stopping by!!
Fareeha says
simply love it..looks delicious
Jenn S. says
Thanks, Fareeha!
Healing Tomato says
This corn looks absolutely delicious. Perfect summer soup.
Jenn S. says
Thanks, Rini! Summer sweet corn is the best!