Summer Corn Chowder

Recipe inspiration from Ambitious Kitchen.

Sweet summer corn is one of those ingredients that hardly needs much help to shine. This creamy Vegan Corn Chowder celebrates the season with fresh corn, Yukon gold potatoes, garlic, and a hint of poblano pepper for just the right amount of warmth.

The secret to its rich, velvety texture? Blending a portion of the soup instead of relying on heavy cream. Coconut milk adds a subtle richness while keeping the recipe completely dairy-free, creating a chowder that's both nourishing and satisfying.

Whether you're making the most of farmers market corn or using frozen kernels year-round, this is the kind of comforting meal you'll come back to again and again.

Why We Love It

• Creamy without dairy
• Naturally vegan and gluten-free
• Packed with fresh vegetables and fiber
• Perfect for late summer when sweet corn is at its peak
• Great for leftovers and meal prep

Ingredients

Serves 4

• 1 tablespoon olive oil
• 1 medium white onion, diced
• 3 garlic cloves, minced
• 1 poblano pepper, seeded and diced (or 1 jalapeño, seeded)
• 4 cups Yukon gold potatoes, diced
• 4 to 5 cups fresh sweet corn kernels (or frozen)
• 1 (15-ounce) can light coconut milk (or milk if not vegan)
• 2 1/2 cups vegetable broth
  
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper

Optional Garnishes

• Plain yogurt, sour cream or goat cheese
  
• Fresh cilantro
• Sliced scallions
  

Instructions

Warm the olive oil in a large soup pot over medium heat. Add the onion, garlic, poblano, potatoes, and corn. Cook, stirring occasionally, until the vegetables begin to soften and become fragrant, about 6 to 8 minutes.

Pour in the coconut milk and vegetable broth, stirring well to combine. Season with the salt and a few grinds of black pepper.

Bring the chowder to a gentle simmer and cook uncovered for 10 to 15 minutes, or until the potatoes are fork-tender.

For a creamier consistency, carefully transfer about half of the soup to a blender and blend until smooth. Return the puréed soup to the pot and stir everything together. (An immersion blender works well too)

Taste and adjust the seasoning with additional salt and pepper as needed.

Ladle into bowls and finish with your favorite garnishes, such as fresh cilantro, sliced scallions.  Finish with a dollop of Greek yogurt or sour cream or a sprinkle of crumbled goat cheese if desired. Serve warm with crusty bread.

Tuesday Foods Tip

When sweet corn is in season, we love using freshly cut kernels straight from the cob for the best flavor. For an extra pop of sweetness and texture, reserve a handful of corn and stir it into the chowder during the last few minutes of cooking. The leftovers taste even better the next day, making this a wonderful recipe for meal prep.

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