This Summer Corn Chowder is a bright, healthy soup that highlights the sweetness of fresh summer corn. It’s easy to make and ready in about 30–35 minutes.
Fresh summer sweet corn really makes this chowder shine.
If you love corn on the cob or a raw corn salad, this soup is a tasty change of pace. It’s naturally vegan, can be adjusted for heat, and finishes with a squeeze of lime and a drizzle of coconut milk for balance.
Ingredients you need
When you start with fresh sweet corn, a short list of simple ingredients is enough to build great flavor. For approximately six servings, you’ll need:
- olive oil (or 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
- 3/4 teaspoon ground cumin
- kernels from 6 large ears of sweet corn (about 4–5 cups) or frozen corn
- 2 chopped seeded tomatoes (or 1 (15 oz) can diced tomatoes)
- 4 cups low-sodium vegetable broth
- juice of 1 lime
- salt and pepper to taste
Finishing touches: a few dashes of sriracha if you like heat, a drizzle of light coconut milk, chopped green onions, fresh chopped tomatoes, cilantro, or extra hot sauce as desired.
If fresh corn isn’t available, frozen works well—just taste and adjust seasonings before serving.
How to make the recipe
Scroll to the recipe card for exact measurements, servings, and nutrition. The method below explains the approach and helpful tips.
Sauté the aromatics, add spices, then the corn, tomatoes and broth. Simmer briefly so the corn keeps a little bite—about 15 minutes. For a creamy texture while retaining some kernels, puree about 1/4 to 1/3 of the soup with an immersion blender and stir it back in. If you prefer a very smooth soup, puree more; keep it chunky if that’s your preference.
If you don’t have an immersion blender, carefully transfer half the soup to a countertop blender, puree, then return it to the pot.
Serving suggestions
This dairy-free corn chowder makes a light lunch or dinner on its own. To make the meal heartier, serve with crusty bread or one of these complements:
- Portobello sliders
- Vegan cornbread
- Potato fritters
- Herb roasted potato and arugula salad
- Crunchy baked black bean mini tacos
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 Casserole with Cornbread Crust
I hope you enjoy this chowder! If you try it, please rate the recipe and leave feedback in the comments.
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 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
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Heat the oil over medium heat and sauté the diced onion until soft and translucent, about 5–7 minutes.
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Add the diced carrot, bell pepper, and jalapeño if using. Sauté 2–3 minutes to begin softening. Stir in the cumin and smoked paprika and cook about 1 minute to bloom the spices.
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Add the corn kernels, chopped tomatoes, vegetable broth, and salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Remove from heat and puree about 1/4 to 1/3 of the soup with an immersion blender, depending on the texture you prefer. Stir to combine.
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Stir in the lime juice and add a few dashes of sriracha or hot sauce if desired.
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Serve hot, garnished with your choice of toppings.
Notes
No immersion blender? Carefully puree half of the soup in a regular blender, then return it to the pot and stir.
When fresh corn isn’t available, frozen organic corn is a good substitute. Taste and adjust seasonings before serving.
Nutrition facts are calculated without toppings and are estimates only.
Nutrition
Nutrition values are calculated using online tools and are estimates only. Please verify with your own calculations if needed.