Summer Corn Chowder – this healthy, flavorful soup is 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.
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
- bell pepper
- vegetable broth
- 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!
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.
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:
- Portobello Sliders
- Vegan Cornbread
- Potato Fritters
- Herb Roasted Potato and Arugula Salad
- Crunchy Black Bean Baked Mini Tacos
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.
Summer Corn Chowder
- 2 tbsp olive oil (or ⅓ 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)
- ¾ 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
- dash sriracha or hot sauce
- fresh chopped tomatoes
- chopped green onions
- drizzle of light coconut milk
- chopped cilantro
- Heat the oil over medium heat and sauté the onion until soft and translucent - about 5-7 minutes.
- 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.
- 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 puree ⅓ - ¼ 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.
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.