Summer Corn Chowder

bowl of corn chowder topped with jalapenos on grey stone background

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5 from 24 reviews

This Summer Corn Chowder is thick, creamy, and full of fresh summer ingredients like Jalapeño, Cilantro, and Red Onions. It’s also Dairy-Free and Vegan!


  • 5 ears of Corn, sliced off the cob (~ 4 cups)
  • 1 Red Bell Pepper, diced
  • 1 small Red Onion, diced
  • 2 cloves of Garlic, minced
  • 1 Jalapeno, diced and seeds removed 
  • ½ bunch of Cilantro
  • ½ tsp Smoked Paprika
  • 4 oz Vegan Cream Cheese*
  • 3 cups Gold Potatoes, diced into small pieces (I left the skin on)
  • 4 cups Vegetable Broth
  • 1 tsp Salt, or to taste
  • Optional: Lime wedges, for serving


  1. First, prep all of your veggies. Separate the Cilantro stems from the leaves and finely chop them; save the leaves to garnish the soup at the end of the recipe.
  2. Add the Corn to a large non-stick pot over Medium-High Heat. My Corn was very juicy so I did not need to add any water to get this “started”, but if your Corn is dry, add 1/3 cup of Water to the pot as well to get things going. “Sear” the Corn for 10-12 minutes, stirring occasionally to ensure that all sides are evenly cooking. The Corn will gradually become brown around the edges, and you may have some brown marks on the bottom of the pot – don’t worry though, this is creating flavor!
  3. Next, “de-glaze” the pot by adding 1/2 cup of Water to it; this will remove the brown marks on the bottom of the pan. Add the Bell Pepper, Red Onion, Garlic, Jalapeño, Cilantro Stems, Garlic, and Smoked Paprika to the pot; reduce the heat to medium and sauté until the Onion is translucent.
  4. Add the Vegan Cream Cheese to the pot and mix it in with the veggies until it is evenly distributed. Then, add the Gold Potatoes and Vegetable Broth, stirring well.
  5. Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 10-12 minutes, or until the Potatoes are tender.
  6. Transfer half of the soup into a Blender and carefully blend until smooth and creamy; return this to the pot, then mix well.
  7. Divide the soup into bowls, then top with Cilantro leaves and a squeeze of fresh Lime. Leftovers will keep in the fridge for up to 7 days.


  • I suggest using a Vegan Cream Cheese by either Kite Hill or Miyoko’s; both taste very realistic and are made of high-quality ingredients.
  • If you do not have access to Cream Cheese, blend 2/3 cup of Soaked Cashews with 1 cup of Vegetable Broth until smooth to create a “Cream”; add this with the rest of the Vegetable Broth according to recipe instructions.
  • If you have a Nut Allergy you can substitute half of the Vegetable Broth with either Coconut or Soy Milk – just add extra Salt to taste to compensate for this!