Nothing says summer more than corn to me. Maybe it’s because I grew up shucking corn on our farm every summer, which I hated. Surprisingly, I still love corn after having to fend off the huge bumble bees while pulling husks off ears of corn from elementary school until my first summers of college.
We had so much corn on the cob we had 2 large deep freezers FULL and that was after giving a lot of it away to friends & family. Mostly we just ate plain corn on the cob or creamed corn with whatever main dish was being served. I can’t remember having summer corn chowder soup growing up, but we should have!
Save time with frozen corn
This summer corn chowder recipe is really easy to make and is a great one-pot meal for less mess. I used bags of frozen corn in this recipe for ease of simplicity, but you can definitely use fresh corn. It will just add a little bit of time slicing the corn off the cob first. I don’t recommend using canned corn because most of the nutrients have been lost through the canning process and it’s not as flavorful.
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Create creaminess without oil or dairy
I blend cashews & almond milk to create the creaminess without oil or dairy. You do want to make sure you use a high powered blender like a Vitamix or Blendtec so that the cashews & almonds are completely blended and you don’t end up with little bits left. If you need this soup to be nut-free, then I recommend subbing the cashews/almond milk cream with 1 can of light coconut milk (not the refrigerated kind).
An immersion blender will save you time, mess, & burns!
I really recommend using an immersion blender. Before I got one, I would always make such a mess transferring my soups to a blender and back. I burned myself on more than one occasion! I also like how I have more control over how blended my soup is with an immersion blender. I can leave it a little chunky or blend it more smooth depending on how I’m feeling. This KitchenAid is the brand I personally use.
Tip for using an immersion blender: Make sure to let go of the on button & wait until you hear the blade stop spinning before lifting the immersion blender out of your soup so it doesn’t splash everywhere. (Ask me how I know that LOL)
There are so many great toppings you can use to serve with the summer corn chowder. I like a little fresh cilantro & squeeze of lime! You can also add some spice with sliced jalapeños.
More Summer WFPB Recipes you might like:
- Easy Mexican Street Corn
- Strawberry Spinach Salad
- Sweet & Creamy Chickpea Salad Sandwich
- Easy Chocolate Hazelnut Ice Cream
Simple Summer Corn Chowder Recipe
- 1 cup raw cashews, unsalted
- 3/4 cup almond milk, unsweetened & unflavored
- 1 small red onion, diced
- 2 teaspoons minced garlic
- 2 12 ounce bags frozen corn (about 4.5 cups)
- 1 red bell pepper, diced
- 2 medium carrots, peeled & sliced into 1/4 inch rounds
- 3 cups gold potatoes, skin left on, diced
- 1 jalapeno, seeded & diced
- 1/2 bunch fresh cilantro, chopped
- 4 cups vegetable broth, low sodium
- 1/2 teaspoon smoked paprika
- fresh cilantro leaves
- diced avocado
- sliced jalapenos
- lime juice
- Chop and prep your carrots, potatoes, red bell pepper, jalapeno, & cilantro.
- Blend cashews & almond milk together in a high powered blender until smooth & creamy to create the cashew cream sauce.
- Add onion & garlic to a large pot over medium heat. Add a splash of vegetable broth or water and saute until onions are soft. About 3-4 minutes.
- Add the corn, red bell pepper, jalapeno, potatoes, carrots, cilantro, smoked paprika, vegetable broth, & cashew cream sauce to the pot. Mix until well combined.
- Bring to a boil, then cover & reduce heat to low. Let simmer for 30 minutes or until potatoes & carrots are soft.
- Use an immersion blender to blend the mixture until mostly creamy. You can leave some chunks to have texture. Alternatively, you can pour 1/2 the soup into a high powered blender to puree & then pour back into the rest of the soup.
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