Definitely will make again! I love it so much! I decided to make this recipe because I love soup and I had a bunch of frozen corn. I left the skins on the potatoes, and the tiny bits give it color and texture. xo. I plan on making some and freezing it to take to my daughter next month, along with a couple other of your recipes so she has some good nutritious food on hand while she’s super busy finishing her senior year in college and swimming for the school. Also, I kind of half-assed it because I only had small golden potatoes and unsweetened vanilla almond milk, but the end result is good. It was easy and delicious. I used two bigger Red Rascal potatoes and canned corn, and added a couple of sticks of celery and some chopped celery leaves to the onions and garlic. xo. Hi Jessica! I’ve never made corn soup before and would love to try this. Add the corn and the chilli and turn up the heat, sautéing just until the corn turns a more vivid shade of yellow. Adore this recipe! I’m a bit confused with the broth/milk thing…do you want 4 cups of liquid total? Chop the summer squash into small cubes. Thanks for sharing, Annaliese (super cool name, by the way!). Must try this soon :). So delicious thank you for sharing! The broth is made by simmering vegetable stock, and corn flavor is introduced there too by simmering the corn cobs in the broth. I just wish it had more veggies to make it a bit more flavorful. For some reason, I’m craving corn chowder and am wondering if this recipe can be made with frozen corn? Thank you for this great and simple recipe!!! I also added an extra cup of corn to add more servings. when I was asking about a cookbook I meant a hardback printed one (I just noticed you have a digitial/e-book one) With the photography and your sense of style it would be simply stunning! Thanks for this quick and easy delicious recipe! Instead of store bought veggie broth I made my own using the cobs that would go to waste (fraction of cost, more flavor, less sodium but yes, more time in the kitchen -simply bring them to boil and simmer them in water for about 40 mins). Even when it’s not summer, I make this quite often as a perfect comfort food. My husband requested a corn chowder for dinner one night and I found this recipe. If I’m not blending it how much Veggie broth should I use? I added some jalapeño and some Tony Chachere’s for extra seasoning. We’re so glad everyone enjoyed it, Gedgal! :). Omgggg this was amazing! I used 2 cups broth and 1 cup almond milk. Then i look 1/4 of the stew and blended it down to thicken it up. Hey Dana! As suggested, I added a lot more garlic and onion, and cumin and smoked paprika. I also used 1 cup soy milk, 1/2 cup almond milk, and 1 1/2 cups of vegetable broth, and blended about half of it so it was sorta creamy and sorta chunky. ; Then add in the potatoes and cook for about 5 minutes. I used all the ingredients listed except the green onion garnish. It was fantastic! Had to use frozen corn, obviously. To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes. We’re so glad you enjoyed it, Rajani! Made this for the first time for my family for dinner and it was such a hit! Can sweet potatoes be used as a substitute? I added 2 small carrots and 2 stalks of celery to the garlic and onions. Also I just love trying recipes and this is quite amazing. It’s perfect! Enjoy! I’ll have to add it to my “must make” list! I added a serrano pepper when cooking onions for a little kick. My bf and I are so obsessed with it that we’re making it again this weekend, its our go to Corn chowder recipe from now on. Thank you! My family LOVES this soup. hi how long would this keep for in the fridge ? Made this tonight. Add the remaining ingredients and stir well. bag of organic bi-color frozen corn from Whole Foods!! Love your recipes and love your creativity! Sprinkle the flour and thyme over the vegetables and stir to coat. I did use the milk and broth and it came out creamy. The hardest part of making it is shucking the fresh corn and cutting the … this is the perfect soup for the end of summer. They both feature a yellow, Corn wasn’t always part of our diets, a fact I find a-, There are a lot of corn jokes out there about corn fields listening to you- frankly, I find them all, Roasting the corn, summer squash and onions. Thanks! My kids (7, 5 and 2 yrs) loved it too! It gives this street corn soup a really smooth, velvety texture. I used a russet instead of red potatoes but other than that, made as the recipe was written. It was perfect for this time of year since I had fresh corn and potatoes on hand. Thanks for sharing your modifications, Krista! Made this brothy-style with a squeeze of lime juice added at the end. Husband said definitely keep this recipe! Fantastic! 1 medium russet potato Even though there are many versions of this recipe, the base will always be the same (and vegan! So yummy!! Also topped it with “shiitake bacon” and the scallions suggested on the recipe, fabulous results! Dice the onion, and place half of it on a large baking sheet with the summer squash and corn. Hi to whoever reads this! Finally made this and it is amazing! Will it taste just as good or should I stick with the veggie broth? Made a triple recipe (4 pre-teen kids) and it almost completely disappeared between the 6 of us. <3 Arie. Not only was it super quick and easy, it was also very inexpensive, which is always a plus. It was very flavorful. I blended half but may end up doing it all next time. This was one of the best soups I have ever made and ate, thank you so much for posting this amazing recipe. It still has that fantastic consistency of a chowder, but it’s much lighter and better for summer. I used up my CSA sweet corn and red potatoes…and also added in a few handfuls of lacianto kale! Made this recipe today and oh it was so delicious! xo. I food processed everything but half the corn and 1/4 head cauliflower and so potatoes. I’ll be making this again! I would reduce potato to two, or maybe mine were too big? I’m looking forward to trying it later this week! Or one cup of milk and one cup of broth? It is delicious, quick, and filling. Do you recommend blending it, or not blending it? 1 small yellow onion She has food allergies that she has developed in her later years and the top 3 are eggs, dairy, and bananas. I am going to make ing this soup tomorrow!!!! Has anyone used frozen corn in this recipe? So glad everyone enjoyed it, Amy! This soup is so easy, total perfection and so decadent and creamy with no cream in sight! I have such a hard time coming up with what we should make for dinner, and I now have like 201392 things I want to make from your blog! We’ve added a twist to it with cayenne pepper and halving the almond milk and broth for a thicker texture. Made it for lunch for my mom and I and she LOVED it, as did I. Just writing to say this recipe was the favorite meal of the year for my girlfriend and I – so amazing! I made this last night. Thanks! This looks so delicious and nutritious! Both of these steps can be done at the same time, and then in the end it’s all added together for your final beautiful soup. Great tip! xo, So I just discovered your blog, and I am HOOOOOOKED! Even though it’s still hot out, I wanted to make some soup with my fresh corn I got from the farmer’s market. So you made the soup since you are commenting as well? Wow miracles or what, not only did he like the soup but asking for seconds is amazing, he is a very small eater, he eats the size a three year old eats most times, if we get him to eat at all, so thank you, now I know what to make him when he visits :-). Thanks for the recipe! Today’s recipe is a quick, simple, hearty and delicious Vegan Corn Chowder. Thanks ~ I’ll let you know how it turns out! So, I figured it was prime time to add some corn soup to my repertoire, especially since it lends itself to well to creamy, brothy goodness. I’m probably just not understanding the directions, but when you say to use half milk and half broth for blending, do you mean all two cups of each? :) An easy and delicious dish. I also spiced it with smoked paprika & chipotle pepper powder. I truly adore your blog, I’ve made several of your recipes and they NEVER disappoint. I ususally throw the corn cobs in for extra flavor. I was searching internet recipes and this one sounded like it would be really close to what Chili’s tasted like. My wife loved it, the kids loved it, and I’m ready to start making another pot! Great idea, Katherine! I did the unblended version with no almond milk. I made this soup yesterday, and both me and my kids loved it. An excellent recipe, very tasty. The 6 year old review: this is like liquid corn! Good luck on your vegan journey! I used frozen corn, as I had some I wanted to use up. Amazing. I loved the sweet and smoky combination. Cheers*, Yum, perfect for this thundery, cold weather in Alaska we had last night. I thought it might be the 5D. So yummy, thank you! I have frozen corn in my freezer waiting to be used up! 5* recipe. Thanks so much for sharing! Hope that helps! Wow, this is such a great and simple recipe! May try it with fresh corn next time as I used cans. All substitutions worked well. I’ve made this a couple of times now and we LOVE it! Aw, thanks so much for the lovely review and for sharing your modifications Terra! This recipe would go great with our GF Cornbread! Thank you for another great recipe! I used extra potatoes though, so I think it may! Yes! While your vegetables roast, start on the broth. Hi Sandra, we would estimate 2-3 cups, depending on the size of the cob. lol LOVE IT!!! This creamy, vegan Corn Soup with Basil and Pine Nuts is a hearty and flavorful soup served warm or cold. I’m not sure what happened. To speed this recipe up, next time i’ll microwave the potatoes for 1-2 minutes because Step 2 took me about 10 minutes longer than the recipe stated. Can’t wait to try this!! All broth if NOT blending. Aw, yay! I made this recipe for the third time tonight! I’m busy til 3, so….. Hope you give this a try, Brita! I used this recipe as a base and it was great! Your recipes are making it really fun for my kids and I to be vegan! The corn was super sweet and delicious! Holy moly. I look forward to making this again with fresh corn once summer does roll around. This ultra creamy vegan corn chowder soup is the best summer corn soup! © Very Vegan Val and www.veryveganval.com 2020. I also use an immersion blender and pulse a few times so it’s both creamy and has some texture. Hope that helps! So I will definitely try this out very soon. Thank you for the recipe! I love corn soup so much. In addition to salt and pepper, I added paprika, curry powder, cumin, onion powder and garlic powder. Stir in shredded cheese until smooth. Yes! The photos are so beautiful. I did not have soy milk, so I used 2 cans coconut milk and added one red pepper and a jalapeño in. xoxo. We’re so glad everyone enjoyed it! I made your soup on the weekend – it was amazing!!!!! Sorry to confuse! Ladle into soup bowls. I added the extra corn/potatoes and less liquid because my 2 yr old and 3 yr old do better with thicker soups. Yay! How to make Vegan Corn Chowder. Thank you for your lovely and fun blog- this is the second time I have made one of your recipes, and they are just turning out divine! Whoop! I then added back in the chunky veggies. Break ups are rough. You will not be subscribed to our newsletter list. I supplemented the recipe with some pantry items: kale, white beans (for a bit more protein), and chipotle & hot sauce. I can’t wait to eat the left-overs! Substituted the almond milk for 1 cup 100% coconut milk and 1 cup organic unsweetened soy milk (ingredients only filtered water and organic soybeans). Can ot be frozen, of so, how long? So glad you enjoyed it, Sarah! So good! Any sides, or just by itself? Can’t wait to make this again, it’s a hit with everyone! I can’t wait to serve it to my family. Recipe. Here’s our camera bag!! I modified it slightly by using only veggie broth, no dairy or dairy substitute, and I did not flavor with nutritional yeast but shaved a little Parmesan on top of the bowls before serving. xo. This was so delicious, I even got 2 thumbs up from my 5 and 7 yr old boys! And healthier! Topped it w the green onions, some avocado & chili pepper flakes and it was delicious! Corn has always been one of my favorite summer foods. I made this tonight and my husband and I just finished eating it. I LOVED the soup sooo much. So delicious and easy to make! Ya ya! Womp! If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. I will definitely make this with the amazing Ontario corn in season right now. Then garnished with chopped cilantro and some chipotle hot sauce. Scale 1x 2x 3x Ingredients. It turned out great! I have this cooking as well as your vegan sloppy joes, and prepped it all during my kids nap. 4 cups total. I love corn and I’ve been getting back into soups now that the cold weather is going to be approaching! This was perfect. Thankyou. Mmm. I doubled the recipe and added 1/2 head of cauliflower and subbed 2 cups almond milk for 1/2 cup full fat coconut milk. Add the corn, broth, almond milk, nutritional yeast, and turmeric, if using. It is one of my new favorites! I haven’t had a “creamy” soup in years… Until today. Next time I will increase the onion, add a bay leaf and maybe some thyme. I hope she loves it and I would be proud to find more recipes that don’t have her ‘top 3’. Hands down one of my favourite Minimalist Baker recipes! Stir in red curry paste, lime juice, and half of the grilled corn kernels and cook 1 minute, stirring … There’s a little farm stand right by out house that sells the best corn, so I might just pick some up later and get cooking! Thanks so much for sharing! The only thing I did differently was that I whisked 1/4 C Einkorn All Purpose Flour to the cold plant-based milk before adding, and I added a pinch of ground thyme to bring out the corn flavor. I realize this post is several years old, so hopefully you’re still monitoring comments :). Great base soup to play around with. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. How many cups of corn is equal to three cobs of corn? As always, this recipe was a huge hit at my house! Thanks for the quick response! <3. Sweet & Spicy Corn Soup, loaded with fresh corn and bunch of other veggies along with asian flavors, making it super comforting plant-based soup of the season! At that point remove the corn cobs and bay leaf from the broth and discard. Love the modifications, Crystal! :), So delicious I added organic soyrizo and red kidney beans and garnished with cilantro instead of the green onion my husband and 19 month old loved it!! Let us know if you give it a try! Do you usually blend it or keep it normal? I have just found your website and am crazy-excited about all your recipes!! My mom’s corn chowder is the best, but this looks like it would be a close second. I went with the blended option (1% milk + broth), and it was delicious. This was very good and easy to make. I made a double recipe of this last night for a fall family outing. Used 1 tbsp nutritional yeast (next time I’ll use 2 tbsp!) It REALLY does. So glad you enjoyed it. Thanks for sharing! Blend for a creamier soup, or leave as is for a brothy soup with more texture. I wanted to take a picture but it was ate up too fast! Hi Lorena! When serving, I sauteed up spinach with the remaining corn. We made it with milk btw and it was A++++. We’re so glad you enjoyed it, Jennifer! I love that the recipe is so easy to customize to your preferences as well. So glad you enjoyed it! Yum! I am thinking about making it in advance for Thanksgiving. Just made this recipe and it was again fantastic. I had a ton of corn from my CSA box so I made this! I did 1 cup broth, 1 cup almond milk, with 2 small russets and 4 ears of corn. I also used a pinch of ground mustard and mixed in smoked paprika. What would be a type of cheese that can be substituted for the nutritional yeast? Thanks so much for the lovely review and for sharing your modifications! Hope you give this a try, Noralie! Will definitely make this again. Thanks for sharing! Thanks for the lovely review! I like things spicy, so I added smoked paprika and two crushed dundicuts. That’s why we left our soup brothy and (vegan) cream-less, to really appreciate the light and subtle sweetness and beauty of summer corn. In addition to topping it with the green onions, I threw some chopped cilantro. Love and Peace! This looks perfect and I bet I’ve found a winner! perfect. Start with your roasted corn and veggies- we’re going to roast the corn off the cob with some summer squash (or zucchini) and onion, taking it out of the oven once or twice to stir it around. Great soup! ? For extra corn texture, add a few handfuls of frozen corn kernels directly into the soup. I love a summer soup! Hi! It’s sooo yummy! Blended it all up and just loved it so much on this cold winter day! I used half roasted corn (Trader Joe’s frozen) and half white corn (also frozen). I also subbed canned full fat coconut milk (plus a lil water) instead of The almond milk. Xo, Thank you for the starter recipe! Check out this tutorial! I am so excited to find this recipe! Great recipe! Will definitely make again! Everyone loved it. I like it really chunky and thick so I reduced the broth and milk. Thank you for sharing your love for healthy food and your talents. You should need roughly 18oz of corn. I made this last night to feed my house during quarantine! Add poblano pepper (without seeds) while simmering the potatoes. thanks!! Thanks!! I made this tonight, as I have an abundance of corn and potatoes. https://www.makingthymeforhealth.com/vegan-roasted-poblano-corn-chowder Topped off my bowl with a few dashes of cayenne pepper and mixed in a TBSP of Italian bread crumbs. I can’t wait to try some of your other recipes!! ;) I am new to the plant base diet and I always have the question about the amount of protein that I am consuming. Add just enough corn stock to cover the corn, turn the heat to high and bring to a boil. Combination of simple ingredients, the soup is looking tasty. I used frozen corn from Trader Joe’s, unsweetened plain almond milk, 2 T of Nutritional Yeast, and a little extra garlic. And not only is it both vegan and gluten free, but it can also be prepared one of two ways: Blended and smooth, or chunky and brothy. Thank you again :). This recipe truly looks perfect :). Definitely going on my need-to-try list! I made this last night and it was a amazing. I didn’t add any milk or nutritional yeast. Hope that helps! Enjoy! Thanks so much for the lovely review, Sarah. Brightened it right up. Thanks so much for the lovely review, Ashleigh. We will make this often during corn season, and I will try it with canned or frozen corn this winter. Sounds amazing… Next time, would you mind leaving a rating with your review? Thank you! If you could bring me a bowl of this for lunch, that would just be great :). You will cut them off the cob uncooked and add in step 3. As always, this recipe was so fricken gooood! You have no dairy in this!!! So yummy. I also blended about 1/2 to 3/4 c of cannelli beans for more creaminess. :). However, I’d like to make it ahead of time ~ do you know how well it freezes? I really would like to make this soup again, but if I can’t freeze it, that’s a definite disadvantage…. Oh.My.Gosh! Followed the recipe exactly, blending 3/4 of the soup at the end, simmering for about 30 minutes to let flavors brew, and using the Silk unflavored almond/cashew/pea milk to add extra protein. I will make it again! I ended up simmering it for about 40 minutes. We left it chunky, but I’d like to blend it next time. Thanks for sharing! This is a great recipe! I used skim milk in place of almond, and blended with hand blender. I have to say having the right corn helps because the sweet flavor of really good corn enhanced this dish SO much! Just wow! I reserved out a bowl full of the veggies and then used an emmersion blender to cream the rest of the soup. can of full-fat coconut milk in place of the heavy cream. This maintains and strengthens the corn flavor while adding a little more texture to your soup. Thanks! So one cup of milk and one cup of broth? Hi Alison, this recipe will keep about 3-4 days. Thanks Minimalist Baker, all your recipes are amazing! Vegan Corn Chowder is an easy and rich soup that is made with homemade veggie stock and filled with delicious meatless sausage. Good luck! Wow, that looks delicious, and like you said perfect for Summer! Thanks so much for sharing! I used a couple of leeks instead of onions, added a diced red pepper, and used macadamia milk instead of almond, because that’s what I had in the fridge, and it turned out delicious. Yum! Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking. xo. Literally, I am eating it as I write this review. I made a corn broth with water and the corncobs, and used that instead of vegetable broth. Very satisfying. Yay! I have been trying to find a corn chowder/soup recipe that met the taste and texture my husband and I wanted- this is it! I made this today with sweet potato instead of red, and soy milk rather than almond milk – worked just fine and tastes incredible! Very delicious and comforting. I made it with coconut milk (bottled, not canned) and served with toasted sourdough. So wonderful! Thanks for the lovely review and for sharing your modifications, Stacey! I want to make this soon. Amazing. Really, really good and simple recipe for weeknight or guests. I made this tonight and it was delicious! Hope that helps! & Creamy or Brothy – whichever you prefer. Delish! Bring the whole soup together with some fresh lemon juice, and voila- the perfect, light, brothy, summer corn soup. Thank you for this perfect summer soup recipe! Thanks so much! Perfect! Yes, I know, corny joke. Very Vegan Val takes part in some affiliate programs, meaning we may receive a small commission off of items you purchase through a link on our website. I’m wondering if plain yogurt could be subbed for the milk to get creaminess texture for the blending option? Thanks! please. 2 cups unsweetened coconut milk :’) Keeper recipe. Delicious and so easy! Locro is a stew typical up north in Argentina and the Andean region in general. What is it and where can I find it? I’m new to being on a (mostly) vegan diet and to cooking, your blog is a LIFE SAVER!! I also added celery, 2 Chile peppers, paprika, cumin, thyme, ground coriander, cayenne, ground cardamom and a bay leaf. I made a larger batch so I added to the contents. I also added some celery to this and it was perfect! Great recipe! Cron chowder is a wonderful childhood memory. I didn’t bother with nutritional yeast because it didn’t need it. I did the blended version and adore it for lunch or dinner. Come make corn soup with us! Required fields are marked *. This one is a favorite! Yum! Hope this soup is comforting to you! Let us know if you give it a try! Yes!! I guess I just assumed that all soups could be frozen, which is why they are one of my favorite foods to make, but the soup today was very sadly “off” from the delicious flavor it had last week. We did the brothy version— sans almond milk and a small portion blended. Thanks so much for the lovely review and for sharing your modifications, Martha. However I shredded the potatoes before i cooked them and so it was thick without pureeing the soup. Drizzle with olive oil, salt and pepper, and roast in the oven for 35 minutes, taking it out once or twice to stir when roasting. Everyone loved it! Absolutely wonderful! My children even loved it and went for seconds. Made this tonight and all I can say is this is going into our summer recipes! Taste at this point and add the juice from the second lemon half if desired. I can’t read, apparently, and so I added four ears of corn, and it was still lovely, just more of a stew than a soup. Added a lot more potato to get the thickness after the blender (that’s the way we like it). Mince the garlic and add it, sautéing until fragrant. Very easy to make and delicious, the perfect way to use up all my corn on the cob. This is a BIG keeper and I will be making it often this fall! Thanks so much for the lovely review, Abby!