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    Home » Recipes » Soups, Stews, and Chilis

    Summer Corn Chowder

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

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Bowl of corn soup topped with cherry tomatoes and jalapeno slices.

    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!

    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.

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Serving suggestions
    4 More vegan corn recipes
    5 Summer Corn Chowder

    Ingredients you need

    Ingredients to make Summer Corn Chowder

    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!

    Two bowls of soup with spoons in them.

    How to make the recipe

    For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.

    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:

    • 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.

    More vegan corn recipes

    • Raw Corn Radish Salad
    • Creamy Sweet Corn Pasta
    • Three Bean Corn Salsa
    • Butternut Squash Corn Soup
    • Vegan Jalapeño Cornbread
    • Sloppy Joe Cornbread Casserole

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    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.
    4.50 from 2 votes
    Print Pin Rate
    Course: Main Dish, Soups, Stews, and Chilis
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 223kcal
    Author: Jenn Sebestyen

    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 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

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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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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