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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.
Levan Wee says
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 😀
Jenn S. says
HaHa…it can be winter corn soup by using frozen organic corn. Will be just as good! Thanks so much, Levan!
Madiha Nawaz says
A perfect summer meal and a bonus point, you do not have to spend hours in the kitchen to prepare it in this heat here!
Thanks for sharing! 🙂
Jenn S. says
Thanks, Madiha! No one wants to be in the kitchen for hours in the summer, right!?!
The Vegan8 says
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?
Jenn S. says
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.
The Vegan8 says
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.
Jenn S. says
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!
Michelle@healthiersteps says
Love our corn soup recipe with the added spices!
Jenn S. says
Thanks, Michelle!
Sarah | Well and Full says
You had me at spicy!! 😀 This soup looks so yummy!
Jenn S. says
Thanks, Sarah! I love spicy too!
Linda @ Veganosity says
This looks so fantastic, Jenn. I’m making this over the long weekend. Thanks!
Jenn S. says
Yay! I hope you love it! Thanks, Linda!
Natalie says
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
Jenn S. says
And you can totally decrease the heat too! Or just leave it out all together. Whatever floats your boat!! Thanks, Natalie!
Howie Fox says
I like the idea of sweet corn spice up in a soup! And under 30 minutes definitely intrigues me 😀
Jenn S. says
Love the under 30 minute meals!! Thanks!!
Ceara @ Ceara's Kitchen says
This looks so wonderfully comforting!!! I love that we are both in full soup mode now! Bring on the soup!
Jenn S. says
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!
veggiesdontbite says
You had me at spicy….looks so comforting and delicious! I have a corn soup coming soon too! So good!
Jenn S. says
Oh yay! Can’t wait to see your version! Thanks, Sophia!
Kelly Page (@TastingPage) says
Such a great idea to add cumin and smoked paprika – those are 2 of my favorite ingredients, but never thought of adding it to a soup like this. Going to have to try!
Jenn S. says
I feel like a broken record always using the same spices…but I just love them so!! Thanks, Kelly!
The Food Hunter says
I’m loving the spice in this corn soup. Will have to try it soon.
Jenn S. says
Thanks, Theresa! Please let me know if you do!
Florian @Contentednesscooking.com says
Wow this looks so fresh and flavorful! I need a bowl! 😉
Jenn S. says
Thanks, Florian! It is definitely fresh and flavorful!
Strength and Sunshine says
I love the topping of some coconut milk to cool things down! This looks like such a wonderful soup!
Jenn S. says
Thanks so much!!