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    Home » Recipes » Soups, Stews, and Chilis

    Summer Corn Chowder (Dairy Free)

    Published: Sep 1, 2015 · Modified: Aug 26, 2019 by Jenn Sebestyen

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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 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

    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!

    Two bowls of summer corn chowder topped with halved cherry tomatoes, jalapeno slices, and green onions.

    Summer Corn Chowder

    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.
    4 from 1 vote
    Print Rate
    Course: Entree, Soup
    Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 223kcal
    Author: Jenn Sebestyen

    Ingredients

    • 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

    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 5-7 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.

    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 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

    Calories: 223kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Sodium: 777mg | Potassium: 782mg | Fiber: 9g | Sugar: 14g | Vitamin A: 800IU | Vitamin C: 83.3mg | Calcium: 1280mg | Iron: 1.6mg
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    Comments

    1. IFortuna says

      June 26, 2018 at 5:57 pm

      I think I will leave the heat out to be able to taste the corn. Thanks for the recipe.4 stars

      Reply
    2. Anne says

      August 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

        August 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
        • Mark says

          August 08, 2016 at 9:30 pm

          Im not having any problems here!! 🙂

        • Jenn S. says

          August 08, 2016 at 9:42 pm

          Good to know. Thanks, Mark!

    3. Becky Striepe says

      June 20, 2016 at 9:42 am

      This looks amazing, Jenn! I love soup in the summertime.

      Reply
      • Jenn S. says

        June 20, 2016 at 2:05 pm

        If you ask me, soup is always a good idea! Thanks, Becky!

        Reply
    4. Molly says

      June 06, 2016 at 11:09 am

      Love this !! Thinking about adding a protein? Maybe shredded chicken ? Any suggestions?

      Reply
      • Jenn S. says

        June 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

      September 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

        October 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
    6. Fareeha says

      September 07, 2015 at 4:33 am

      simply love it..looks delicious

      Reply
      • Jenn S. says

        September 07, 2015 at 1:35 pm

        Thanks, Fareeha!

        Reply
    7. Healing Tomato says

      September 06, 2015 at 11:52 pm

      This corn looks absolutely delicious. Perfect summer soup.

      Reply
      • Jenn S. says

        September 07, 2015 at 1:35 pm

        Thanks, Rini! Summer sweet corn is the best!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is 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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