Go Back
+ servings
Two bowls of summer corn chowder topped with halved cherry tomatoes, jalapeno slices, and green onions.
Print Recipe
4 from 1 vote

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree, Soup
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Servings: 6
Calories: 223kcal

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