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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!
Sometimes I share the recipes that I make for the blog with friends (because, ya know, no one needs to eat a whole pie in a week). Some recipes, though, are too good to share 😉 This Creamy Summer Corn Chowder was one of those times…it was just too dang good!
Not only does this Corn Chowder taste amazing, but it’s Vegan, Dairy Free, and made with only 10 ingredients! All of which, by the way, you can easily pronounce and recognize.
I will say that this is more of a Summer Corn Chowder than a “traditional” one. I’m all for eating soup year-round, but do like my warm-weather soups to be filled with fresh ingredients. This chowder took a “Tex-Mex” route; it starts with a base of Seared Corn (for extra sweetness) plus some Red Bell Pepper, Red Onion, Jalapeños, and Cilantro to really boost the flavor profile.
I decided to use Vegan Cream Cheese in place of Dairy Cream for this recipe; a homemade Cashew Cream would work as well, but I really like how the cultured Cream Cheese has the traditional “wang” of dairy and helps to make this recipe taste more realistic.
You know, this Summer Corn Chowder is so hearty, cozy, and satisfying that I think I’ll be eating it all year round! It’s great for Meal Prep or a quick Dinner, but also tasty enough to share with family and friends.
A Few Final Thoughts:
- I would recommend using Fresh Corn for this recipe, as it sweeter and generally tastes better. However, frozen will also work in a pinch!
- Not all Vegan Cream Cheese is created equal (read: some are just plain GROSS). I suggest using one by either Kite Hill or Miyoko’s; both taste very realistic and are also made of high-quality ingredients.
- If you’re not a fan of spicy foods, be sure to remove all of the seeds from the Jalapeños before adding them to the pot – that’s where all of the heat is!
If you’re looking for more fun Summer recipes, you’ll also love these Corn Empanadas and this Instant Pot Black Bean Soup!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
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
- 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
Want to save this Summer Corn Chowder for later? Pin the recipe to your Pinterest boards:
Caitlin – I’ve been following your blog and YouTube channel for years. I’ve made this recipe at least a dozen times and it’s always a little more delicious each time. It’s so versatile and easy to adjust, whether it be subbing coconut milk for the cream cheese, adding nooch, or using water instead of broth. Your recipes are great and I’m excited to continue seeing what other recipes you come up with.
Thank you for such a kinda comment, Athena! I’m so glad you continue to return to this recipe 🙂
How much coconut milk do you substitute in?
sub half of the vegetable broth for coconut milk if you are omitting the cream cheese
My partner sends me recipes sometimes from your youtube channel and this one has definitely become a favorite of ours on rotation! Amazing recipe! Ive made this 3 times, (now 4 times, in process of making it right now lol) within the last month and a half. Thank you Caitlin!
Thank you so much! I love to hear this 🙂
Mine didn’t come out as bright yellow as the picture, but it was so delicious! I’m wondering if I could make this in the wintertime with frozen, thawed corn.
Hi Jan! The yellow color of the soup will depend on the corn, sometimes mine doesn’t come out as yellow either! You can make this in the wintertime with frozen corn, but it will need a few more minutes to sear because it will release more liquid.
Can I use frozen corn?
Yes you can!
Made the delicious corn chowder using my cashew-based vegan “cream cheese.” Thank you for sharing your vegan recipes.
–a vegan in transition
So glad you enjoyed!
Delicious recipe! I used coconut cream instead of vegan cream cheese since that’s what I had on hand and it still turned out wonderfully. Can’t wait to make this again!
Amazing! Glad to hear it worked 🙂
Can this be frozen after it is made? My daughter and husband don’t like to cook , but are vegan. They enlist me to cook but are 2 hrs away so I need to make and then freeze meals for them. Will it reheat well after freezing with the cashew option. No I don’t do all their cooking but that’s the birthday/Christmas gifts they want.
Hi Michelle! The cashews will probably separate a little with freezing and reheating, but they should form a smooth creamy sauce again if you vigorously whisk the soup while you heat it up again
Great recipe!
So glad you enjoyed, Adriana!
Hi! Just about to make this and wanted to know if the corn needs to be cooked or raw? Thank you!
The corn does not need to be cooked prior to the recipe!
So good! Made it a few times already. This time I blended a block of tofu and a tbs of tamarind into it and it’s amazing!!
Wow tamarind sounds like a great addition! Thanks fo the review Lina 🙂
I’ve made this 3 times in the last 10 days, it is that good!!! Didn’t change a thing, it’s perfect as is!
Wow! Thank you, Patti!
This was amazing! Did not change one thing, perfect as is!
Awesome!Thank you, Patti!
This was amazing!
Glad you loved it, Amanda!
I really enjoyed this! Since developing a milk allergy, I have missed “creamy” soups. Putting half in the blender gave it a great texture! I used canned corn because it’s what I had on hand and added some salt because, I love salt- 🙂 but look forward to trying it with fresh corn. Yummers! Thanks for a great recipe!
You’re so welcome, Amanda! I love how the corn adds that classic creamy flavor 🙂
Made this a second time for the family tonight. Huge hit. Even picky teenager ate all of theirs. I used the whole, seeded jalapeno and it was just spicy enough, not too much. I challenge any non vegan to find anything bad about this wonderful soup! It’s even better with all the fresh summer corn on the cobb we can get now. We add a dollop of non-dairy sour cream to each bowl and it’s so yummy.
Sounds awesome and bet it’s even better with fresh corn!
We really enjoyed this! I was a bit unsure about the cream cheese after trying it (we did Miyoko’s and it tastes nothing like “real” cream cheese) but it all came together so well and was delicious! We seeded the jalapeño to make it toddler friendly but I bet the added heat is perfect. I’ve already sent the recipe to several plant based and dairy struggling friends.
Yum! Thanks for sharing with your friends, Caitlin!
This was freaking delicious! I left out the jalapeños cause I’m a spicy weenie but my boyfriend and I totally loved this. Amazing with some sourdough buttered toast on the side 😀 can’t wait to try more of your recipes!
Jalapeno or no jalapeno, glad you guys made it and liked it!