4 from 1 vote
Two bowls of summer corn chowder topped with halved cherry tomatoes, jalapeno slices, and green onions.
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*
Fat 1g2%
Sodium 777mg34%
Potassium 782mg22%
Carbohydrates 53g18%
Fiber 9g38%
Sugar 14g16%
Protein 8g16%
Vitamin A 800IU16%
Vitamin C 83.3mg101%
Calcium 1280mg128%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.