Summer Corn Chowder
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!
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 4-6 Servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1-2 tablespoons avocado oil (or sub another high-heat oil)
- 5 ears of corn, sliced off the cob (~ 4 cups)
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, diced and seeds removed
- 1/2 bunch cilantro, chopped; stems and leaves divided
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin (optional)
- 4 ounces vegan cream cheese*
- 3 cups gold potatoes, diced into small pieces (I left the skin on)
- 4 cups vegetable broth
- 1 teaspoon kosher salt, or to taste
- Lime wedges, for serving (optional)
Instructions
- Sear the corn: add the oil to a large saute pan over medium high heat. Add the corn kernels and saute for 8 to 10 minutes, stirring every few minutes to encourage browning on all sides.
- Season: Add the bell pepper, onion, garlic, jalapeño, cilantro stems, smoked paprika, and cumin to the pot; reduce the heat to medium and sauté until the onion is translucent, about 2 to 3 minutes.
- Make it Creamy: 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.
- Simmer: Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 10 to 12 minutes, or until the potatoes are fork tender.
- Blend: Transfer half of the soup into a blender and carefully blend until smooth and creamy; return this to the pot, then mix well. (Note: you can also use an immersion blender here and blend about 50% of the soup directly in the pot)
- Serve & Store: Divide the soup into bowls, then top with the reserved cilantro leaves and a squeeze of fresh lime. Store any leftovers in the refrigerator for up to 5 days.
Notes
- Cream Cheese Substitute: blend 2/3 cup of soaked cashews with 1 cup of water 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 milk – just add extra salt to taste to compensate for this!
- Oil-Free: Add the corn to a large non-stick pot over medium-high heat. “Sear” the corn for 8 to 10 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! 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. Proceed with the recipe as directed starting with step 2
Find it online: https://frommybowl.com/summer-corn-chowder/
