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Spicy Summer Corn Soup (dairy free)

By: Jenn Sebestyen / Published: / Last Updated:

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Summer Corn Chowder – this healthy, flavorful soup is bursting with sweetness from fresh summer sweet corn. Bonus, it only takes 30 minutes!

Two bowls of summer corn chowder topped with halved cherry tomatoes, jalapeno slices, and green onions.
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 to make Summer Corn Chowder

Summer Corn Chowder Ingredients

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!

Two bowls of soup with spoons in them.

Perfect Texture

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 1/3-1/2 of the soup. Alternately, you could use a regular blender by CAREFULLY pouring 1/2 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.

Close up overhead view of a bowl of summer corn soup garnished with chopped fresh red peppers, green onions, and cilantro.

What Goes with Summer Corn Chowder

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:

Spoonful of soup being lifted out of a bowl.

Summer Corn Chowder

I hope you love this Summer Corn Chowder as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating.

You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.

Enjoy!

4 from 1 vote
Two bowls of summer corn chowder topped with halved cherry tomatoes, jalapeno slices, and green onions.
Print
Summer Corn Chowder
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

There is nothing better than fresh sweet corn in the summer. Use it in this dish to create a fresh and flavorful corn soup. Grab a spoon and savor summer.

Course: Entree, Soup
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Keyword: cold summer soups, corn soup, fresh corn chowder
Servings: 6
Calories: 223 kcal
Author: Jenn Sebestyen
Ingredients
  • 2 tbsp olive oil (or 1/3 cup vegetable broth for oil-free)
  • 1 large onion (diced)
  • 1 large carrot (diced)
  • 1 sweet bell pepper (diced)
  • 1 jalapeño (ribs and seeds removed, diced)(optional)
  • 3/4 tsp cumin
  • 1 tsp smoked paprika
  • kernels from 6 large ears of sweet corn (or 4-5 cups of corn kernels)
  • 2 chopped seeded tomatoes (or 1 15 oz can 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

  1. Heat the oil over medium heat and sauté the onion until soft and translucent - about 5-7 minutes.

  2. Add the carrot, pepper, and jalapeño, if using, and sauté 2-3 minutes to start to soften. Add the cumin and smoked paprika and sauté 1 minutes.

  3. Add the corn kernels, tomatoes, broth, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.

  4. Take off heat and puree 1/3 - 1/4 of the soup with an immersion blender, depending on the consistency you like.

  5. Add the lime juice and a few dashes of sriracha or hot sauce, if desired.

  6. Serve garnished with the toppings of your choice.
Recipe Notes

~If you like lots of heat, leave the ribs and seeds of the jalapeño in.
If you don't like spicy, leave out the jalapeño and sriracha entirely.

~If you don't have an immersion blender, carefully transfer 1/2 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 Facts
Summer Corn Chowder
Amount Per Serving
Calories 223 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 777mg 32%
Potassium 782mg 22%
Total Carbohydrates 53g 18%
Dietary Fiber 9g 36%
Sugars 14g
Protein 8g 16%
Vitamin A 16%
Vitamin C 101%
Calcium 128%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

More Dairy Free Recipes to Savor Summer:

Fregola Pasta w/ Cherry Tomatoes & Basil

Cucumber Chickpea Salad w/ Tahini Dressing

Baked Zucchini Amaranth Patties

Creamy Balsamic Summer Pasta Salad

 


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Comments

  2. Anne says

    08/02/2016 at 1:00 pm

    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.

    Reply

    • Jenn S. says

      08/02/2016 at 4:55 pm

      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.

      Reply

    • Jenn S. says

      06/06/2016 at 2:15 pm

      By all means, if you are a meat eater, feel free to add some. Shredded chicken or grilled shrimp would be great additions.

      Reply

  5. Mara says

    09/30/2015 at 5:53 pm

    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.

    Reply

    • Jenn S. says

      10/01/2015 at 8:25 am

      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!!

      Reply

  10. Levan Wee says

    09/05/2015 at 2:51 am

    Another AMAZING creation Jenn! Loving the colors and the fresh ingredients. Perfect for the constant winter here, even if it’s a summer corn soup 😀

    Reply

    • Jenn S. says

      09/05/2015 at 7:54 am

      HaHa…it can be winter corn soup by using frozen organic corn. Will be just as good! Thanks so much, Levan!

      Reply

  12. The Vegan8 says

    09/03/2015 at 2:13 pm

    Question- I always buy super sweet frozen organic corn from Trader Joes, it’s the best I’ve ever had, so I’d love to just use that…how much corn do you think I’d need?

    Reply

    • Jenn S. says

      09/03/2015 at 8:26 pm

      I love TJ’s organic sweet corn too! It is ALWAYS in my freezer…multiple bags! I would say probably 4-5 cups of corn. Doesn’t have to be exact. If it’s too thick in the end, obviously just add some extra broth, coconut milk or even water to thin it out.

      Reply

  13. The Vegan8 says

    09/03/2015 at 2:11 pm

    Omg you are speaking my language girl! I LOVE soup probably more than any other food and I couldn’t care less if it’s hot outside! I eat soup in the middle of summer and love it. I LOVE sweet corn so much and dedicating a whole soup to corn and making it spicy sounds like perfection to me. I will be trying this one as well!! Sounds so flavorful.

    Reply

    • Jenn S. says

      09/03/2015 at 8:24 pm

      Thanks, Brandi! I feel like most of my recipes contain these same spices….but they are just so darn good!! I hope you love it!

      Reply

  17. Natalie says

    09/02/2015 at 5:07 pm

    So usually spicy isn’t my thing, but I used to love spicy tortilla soup and this looks like it could absolutely hit that same spot! With some crackers or tortilla chips I think I could go to town on a bowl of this warm creamy corn creation <3

    Reply

    • Jenn S. says

      09/02/2015 at 8:45 pm

      And you can totally decrease the heat too! Or just leave it out all together. Whatever floats your boat!! Thanks, Natalie!

      Reply

  19. Ceara @ Ceara's Kitchen says

    09/02/2015 at 1:57 pm

    This looks so wonderfully comforting!!! I love that we are both in full soup mode now! Bring on the soup!

    Reply

    • Jenn S. says

      09/02/2015 at 8:43 pm

      I’m always in soup mode, I just hesitate to share them all year long cause people will think I’m strange. 🙂 But, yes, so ready for fall and all things cozy! LOVED your Roasted Red Pepper Soup…looks so good!

      Reply

    • Jenn S. says

      09/01/2015 at 4:16 pm

      I feel like a broken record always using the same spices…but I just love them so!! Thanks, Kelly!

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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