Simple Summer Corn Soup

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Partially peeled ears of corn for making Summer Vegan Corn Chowder Soup

Corn has always been one of my favorite summer foods.

I recall once eating four cobs in one sitting at a family cookout, much to my parents’ amazement. It’s just that good.

Bowls of our Summer Vegan Corn Chowder recipe

When the warmer months roll around, I’m all about corn: cornbread muffins, cornbread wafflescorn salsa, corn everything. In our cookbook, I even share my go-to cornbread and cornbread crouton recipes. So good with/on everything.

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. Enter, this summer corn soup.

Cooking Cooking potatoes and corn for our simple Vegan Corn Chowder recipe

The recipe is simple: 9 ingredients total, and likely things you have on hand right now. 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.

I blended mine, but it would also be delicious left as is. I just happen to be all about the creamy vegan things. Can you really blame me?

Close up shot of a bowl of Vegan Corn Chowder topped with green onion and corn
Bowls of Vegan Corn Chowder for a simple summer soup recipe

This soup is the perfect light summer meal. It’s

Savory with a subtle sweetness
Loaded with summer produce
Quick & easy
& Creamy or Brothy – whichever you prefer

I highly recommend making this soup as a last summer hurrah before fall arrives. It has the perfect balance of sweet and savory flavors, is healthy, and makes an ideal light lunch or dinner when accompanied with bread, a sandwich or a salad. Enjoy!

Close up shot of a bowl of Summer Vegan Corn Chowder

Simple Summer Corn Soup

9-ingredient simple summer chowder with corn and potatoes. Blend for a creamier soup, or leave as is for a brothy soup with more texture.
Author Minimalist Baker
Big bowl of Simple Summer Corn Soup
4.83 from 140 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Course Entree, Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2-3 Tbsp olive oil
  • 1/2 large white onion (chopped // 1/2 onion yields ~1 cup)
  • 2 cloves garlic (minced)
  • 4 small red potatoes* (quartered // peeling, optional)
  • Sea salt and ground black pepper
  • 3 ears corn* (kernels sliced off)
  • 2 cups low sodium veggie broth* (DIY or store-bought)
  • 2 cups unsweetened plain almond milk* (or regular milk if not vegan)
  • 2-3 stalks green onions (for garnish // chopped)
  • 1-2 Tbsp nutritional yeast for a cheesy flavor (optional)


  • To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
  • Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
  • Add most of the corn, reserving a little for garnish, and stir.
  • NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.
  • Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced – about 5-10 minutes.
  • If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
  • Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
  • To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.


* 1 russet potato can be subbed for the 4 small red potatoes.
* 1.5 cans corn can be subbed for the 3 ears fresh corn.
*Nutrition information is a rough estimate calculated using half almond milk, half vegetable broth.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 220 Carbohydrates: 26 g Protein: 3.5 g Fat: 11 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 412 mg Fiber: 4 g Sugar: 5 g

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My Rating:

  1. Jade A. says

    I added blackened poblanos and a jalapeno pepper to the stew. My mom used to make a similar soup with tabasco sauce and I like how the extra spice kick really accentuates the sweetness of the corn. For toppings I blackened a little corn, and also made some homemade croutons to throw in. Delicious- will be making again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum, we’re so glad you enjoyed it. Thanks so much for the lovely review and for sharing your modifications, Jade! xo

  2. Kelly says

    This is an easy, delicious recipe. I made it for the first time and will definitely keep it in my summer soup rotation. And it freezes; that’s always a bonus when there’s only two people in the household.
    Thank you for this recipe!

  3. Megan says

    Delicious easy dinner! I used half soy milk/half broth and blended. Did add smoked paprika after reading comments. Topped with fried corn tortilla strips.

  4. melissa says

    Has anyone ever tried making this with sweet potatoes instead of plain potatoes? Wondering if it will be too sweet…Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, we think it will be much sweeter, but still delicious! Let us know if you try it!

  5. Crus says

    This was a amazing! I was looking for something to do with extra ears of corn I had handy. I added some other spices like garlic powder and a little adobo. I also took someone’s advice from the comments and added the cobs to the simmer to maximize the taste. I also put a little vegan butter and blended the soup. Served with warm bread – it was so good!

  6. Cat Moore says

    This is delicious! It’s a perfect end of summer dish for upstate NY where the temps are dropping at night. I used 3 cups of frozen corn, added some white wine vinegar, sriracha, and smoked paprika.

  7. Tiziana says

    This was absolutely delicious. I had some leftover coconut milk in the fridge (about 3/4 cup) and I used that instead of another plant milk, plus vegetable broth. So simple yet so surprisingly flavourful 🥰 thank you for making our evening!

  8. Megan says

    We make this all the time, (so easy and delicious!) I’ve been wondering how it would turn out by subbing cauliflower for potatoes…any insight on how that could impact the end result? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Megan! We think subbing up to half the potatoes with cauliflower could be nice, but the flavor could be overpowering if using too much of it. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe! Love that creativity. You may need to water it down to get the consistency right, though! Let us know how it goes if you give it a try!

      • Amy says

        The tofu worked well. I didn’t blend (might try blended next time), just squashed the potato pieces with the ladle once they were soft and mashed the silken tofu with a spoon before I added it so it kinda looked like I’d cracked an egg in there. I also used the full 4 cups stock….
        My mum is having chemo at the moment and the first week after a chemo session it’s hard to get food into her but soups are going down pretty well so I’m just trying to find ways to give them extra protein without changing the flavour. We’ve been having lots of pumpkin soup that I blend chickpeas into but I think a change is welcome now so nice to put this one in the mix. Thanks :)

  9. Jodie Tanino says

    Mmmmm, going to the mountains today so corn chowder it is. Used “no chicken cube” 2 cups water and maybe a cup of unsweetened oat milk. My spice was ancho Chile with a little cayenne. Blended half and it’s damn delicious! Thanks for an easy perfect recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your modifications, Jodie! So glad you enjoyed!

  10. cathy anderson says

    Had some left over ‘road corn’ (we call it that in my family because in summer in CT, we buy it from the side of the road!). Just made this chowder and it will be a go to for sure. So easy and yummy. Feels light but tastes rich and hearty. I did blend some but only a few ladles full-what would fit in my nutribullet-and did add some nutritional yeast & smoked paprika. I had some cauliflower I needed to use up too so I added florets in while it was simmering. I did add extra quartered gold potatos so ended up using 3 C. each of broth and unsweet oat milk, lots of S&P. Perfect on this rainy, cool summer day. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! Love your modifications, Cathy. Thanks so much for the lovely review! xo

  11. Joanna Rock says

    this soup is good! but – don’t waste your corn cobs. If you use fresh corn, after sautéing the onions, simmer the cobs in the liquid for a half hour, remover the cobs, before proceeding with the rest of the recipe.

  12. Bridget says

    This recipe is delicious! Very creamy and rich with no cream or cashews! This soup was very easy to make. I only had frozen corn, I used 2 1/4 cups. I also added some extra seasonings: smoked paprika, onion powder, and garlic powder. I loved it, it was sweet, savory, and very comforting. I will definitely make this again!

  13. Helen says

    Made it for the second time tonight! Blizted half to keep some texture, and added smoked paprika while sautéing onions and for a little finishing touch. Delicious and easy – will make again.

  14. Amy says

    This was delicious!!! I added one cup almond with 1 can lite coconut milk, a great was to use up corn and my extra potatoes

  15. SK says

    I would like to know the quantity of frozen corn versus fresh since I’m not sure how many cups of frozen corn with be equivalent to fresh corn ears.
    I’m aware about how to change the rest of the quantity.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! Above the ingredients list there is a small box that shows the number of servings, you can change the number to “12” and it will adjust the amount of ingredients for you. xo

  16. Megan says

    A new go to for us, we’ve made this corn chowder several times. Taking tips from other reviews I add smoked paprika and cilantro at the blending step and it’s delish! This recipe is very forgiving for adjustments (more potatoes, frozen corn). Pair it with MB vegan rolls!

  17. Angie Gray says

    So excited to make this tonight! Love all of your recipes!
    Question….Is there a bean or other protein source you recommend that I could add or blend to add??

  18. Donna A says

    A cousin highly recommended this recipe. I have made it a few times and love it! Just made a batch and added a can of white beans for extra fiber.

  19. bonnie t. says

    Wanted something hearty and found this corn chowder recipe after a quick search. Very easy to make, satisfying meal. I blended and added nooch. I used frozen corn because it’s January. The green onion is a must garnish. I’ll make this again. Thank you!

  20. Laura says

    I made this just now. It’s really good and easy. I used frozen corn and added oregano, paprika and a couple bay leaves.

    I blended my soup, so I what I did was leave about half the corn out, fully blended the soup with my immersion blender and then dumped the other half of the corn in and let it cook for a bit. I got a nice thick soup with corn still obvious!

    Really good! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Laura! Thanks so much for the lovely review and for sharing your modifications! xo

  21. Courtney Andrews says

    In what universe do potatoes only take five minutes to cook?? 🤣 I don’t count the “steaming” part as cooking time, either, because that’s more like “stick potatoes to the bottom of your pan” time. Deglaze, highly recommended.
    Otherwise, a yummy soup if you add spices. I added thyme, smoked paprika, and an extra like TEN TO FIFTEEN MINUTES of cooking time.

  22. Desiree Croteau says

    Very delicious and comforting. Added 1/2-1 tsp of paprika to give it some extra and went with the 2 tbsp nutritional yeast. Next time I plan to add another potato or two. Very satisfying.

  23. Danielle says

    This soup is so amazing! I added more spices (turmeric, onion powder, garlic powder, chicken bouillon). It is really delicious.

  24. Stacey says

    Even though it’s still hot out, I wanted to make some soup with my fresh corn I got from the farmer’s market. This was perfect. I added some jalapeno, cumin and chipotle spice and it is so good! For the milk I used some homemade oat/coconut milk and the oat part of the milk may have given the soup a just slightly odd texture, but the taste outweighs that. I considered blending it, but I’m happy with it the way it is. I’m going to freeze part of it so that I can have it on a cold day and remember this warm weather. :)

  25. Stezy says

    This is JUST what I wanted. Too often I crave something find a recipe and make it, but it just doesn’t scratch the itch (the plight of looking for vegan recipes of old loved meals)… this one scratched it and then some.
    I added bay leaf, because bay leaf makes everything better. I also added this seasoning grinder blend I have (a mix of salt, mixed peppercorn, garlic, onion, red pepper, chili, parsley, cayenne, cumin, and oregano) during the blender stage, and it amped it up even more.
    I feel like the more I play with it, the better it will get…
    Added to my recipe bookmarks!

  26. Gedgal says

    I made a double recipe of this last night for a fall family outing. 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 also used Organic frozen corn from Costco at 3/4C per ear of corn because there’s so much GMO “fresh” corn out there!)
    I reserved some corn and pulled out some potato chunks before blending it. I added those in after blending to give it some texture. The blended corn actually makes this soup taste like it’s been sweetened, which is a nice and unexpected touch!
    This recipe was a huge success at the gathering and I was complimented quite a bit and was asked for the recipe. This is a BIG keeper and I will be making it often this fall! Thank you for another great recipe! 😊

  27. Amy says

    Another amazing recipe! I did not have soy milk, so I used 2 cans coconut milk and added one red pepper and a jalapeño in. Very easy to make and delicious, the perfect way to use up all my corn on the cob

  28. Anne says

    I have about four or five cups of cooked corn kernals in my freezer and thought this would be perfect to have on the stove as my weekend guests meander in. However, I’d like to make it ahead of time ~ do you know how well it freezes? Do you think the corn would be okay being reheated and refrozen?

  29. Jessica says

    I had planned to make a different vegan corn chowder recipe tonight but it turned out that the celery I had in the fridge was irredeemable, so I turned to MB for an alternative and this recipe did not disappoint. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jessica. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Katherina says

    This was so delicious! I was a little sceptical because I felt like there weren’t enough flavour-enhancing ingredients (like spices and herbs) but it was perfectly balanced without any modifications. Made it for lunch for my mom and I and she LOVED it, as did I. Thank you for another great, simple, vegan recipe!

  31. Athena says

    As always, this recipe was a huge hit at my house! I’m crossing my fingers that another cookbook is on the way eventually!

    I made this recipe in my Instant Pot. Sautéed onions, garlic, and potatoes for 4 minutes before adding all the ingredients and pressure cooking for 10 more. I also added some paprika, because why not? Thanks so much for another easy, peasy, delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoyed it, Athena! Thanks so much for the lovely review and for sharing Instant Pot instructions. xo

  32. Y. K. says

    I used this recipe as a base and it was great! I doubled the amount of onion, Garlic and vegetable broth. I didn’t add any milk or nutritional yeast.

    I also added celery, 2 Chile peppers, paprika, cumin, thyme, ground coriander, cayenne, ground cardamom and a bay leaf.

    Came out so delicious!

  33. Aliyah Cline says

    I love this recipe. I ended up blending my soup but then sautéing corn and celery on the side to stir into the blended mix to give it texture. I also went a southwestern approach and seasoned the corn and celery with cilantro, paprika, and chipotle pepper. I also subtracted half of the milk and added some yogurt to give it a rich and sour flavor. Super easy and delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Aliyah! Thanks so much for the lovely review and for sharing your modifications! xo

  34. Megan Elizabeth Parhm says

    Great recipe, but made some tweaks. Add poblano pepper (without seeds) while simmering the potatoes. When serving, I sauteed up spinach with the remaining corn. I also sauteed tempeh in a homemade chili oil to top the soup with the green onions. Would make again!

  35. Judy Smith Skaer says

    I made this Wed night – OMG – so so good. My carnivore college student had requested corn chowder and I am WFPB and SOS (salt, oil, sugar free)and we both thought it was amazing esp w/fresh corn. As suggested, I added a lot more garlic and onion, and cumin and smoked paprika. I used 1/2 oatley and 1/2 stock. I also blended about 1/2 to 3/4 c of cannelli beans for more creaminess. I’ve been making your recipes for years and always recommend to my plant based peeps.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Judy. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  36. Chiara says

    I made this and it was DELICIOUS! It only got better the more time it spent in the fridge. I am not vegan, so I subbed the nutritional yeast for parmesan. I also topped it with fresh basil when serving which added a nice balance in flavor. Would highly recommend for anyone looking for a nice filling summer soup!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Chiara! And love that modifications! Thanks so much for sharing!

  37. Tyler says

    What a great way to showcase farm fresh sweet corn! I added some jalapeño and some Tony Chachere’s for extra seasoning. Delicious and so easy!

  38. Sirisha Kanthi says

    Do you recommend blending it, or not blending it? I wasn’t sure if I should in case it didn’t help much with the flavor of the dish. Do you usually blend it or keep it normal?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sirisha, it impacts the texture, but not necessarily the flavor. We prefer the blended version.

  39. Jennifer Neumann says

    Made it the other day as a double batch. As a previous reviewer suggested I added a can of cannellini beans to increase the fibre content. I blended half of it as the recipe suggested and added a couple of different spices as I love it flavourful. It was amazing and will be one of my new go to recipes over the summer. May try it with fresh corn next time as I used cans. Thank you for this great and simple recipe!!!

  40. Rajani Kandarpa says

    I made this last night and it was a amazing. Did not add any milk but I did add Jalapenos. It was very flavorful. Will definitely make this again.
    Thank you!

  41. kirstin johnson says

    Love it! I used frozen corn from Trader Joe’s, unsweetened plain almond milk, 2 T of Nutritional Yeast, and a little extra garlic. Next time I will increase the onion, add a bay leaf and maybe some thyme.

  42. Crystal says

    This was a delicious soup that my husband also loved! I used a can of organic coconut milk to replace the almond milk, and I added a can of organic white beans just to bulk it up a bit. I also used frozen corn. I ate two full bowls and I’m going to add it to my regular meal rotation! So yummy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gigi, it should keep in the fridge for 3-4 days and the freezer for ~1 month (perhaps longer). Hope that helps!

  43. Jac says

    I should have stuck with the recipe as written! I left out the milk and blended it anyway, and then I added some kale. It was totally bland and not good.

      • Abby says

        I made a double batch per the recipe & sent half to my son’s home. It was a hit! (They are all carnivores). The 6 year old review: this is like liquid corn! This is a keeper, thank you

  44. Kholoud says

    I came by this recipe as I was looking for a recipe to make corn soup. I made this soup yesterday, and both me and my kids loved it. I liked how you can scale the ingredients, I used the frozen corn (3-4 cups)
    I didn’t use almond milk and just used vegetable broth and it was still very delicious. I would recommend adding next to the potatoes how many cups since we know they come in all sorts of sizes and different in other countries.
    Thank you again :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Kholoud! We’re so glad you and your kids enjoyed it!

  45. Sarah says

    Making this right now with the following additions:
    WAY more garlic (I can’t help my self)
    A poblano pepper
    A red pepper
    A jalapeño pepper
    Doubled the recipe with the onion and the liquids
    Added smoked paprika, cumin, ground coriander, and a little cayenne. It’s almost finished and I just did a little taste— amazing! Will be eating in this while in quarantine for a few days!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sarah. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  46. Hannah says

    I just made this and it was great! 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. I don’t have a blender but the brothy version was perfect, and it’s the first time I’ve used nutritional yeast but it worked well. Thank you!

  47. Kali says

    I made this last night to feed my house during quarantine! I added a few more things to make it more hearty and to feed more people. I added 2 small carrots and 2 stalks of celery to the garlic and onions. I also added a rinsed/drained can of cannellini beans. I also spiced it with smoked paprika & chipotle pepper powder. I also subbed canned full fat coconut milk (plus a lil water) instead of The almond milk. It turned out perfectly! Blended half of it, so it still had a good bit Of chunkiness. Served with homemade crusty bread

  48. Martha says

    Thank for the recipe!! I made this and it was so good!! 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. It was soooo delicious!! I will absolutely be making this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Martha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  49. Medhyps says

    When you say add two cups of soup to the blender, is it just the broth or potatoes and corn included?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s the potatoes and corn included (only if you want it creamier and not chunky).

  50. Ashleigh says

    Yum! I made this tonight and it was really tasty. I made it with coconut milk (bottled, not canned) and served with toasted sourdough. I’ve only just gone vegan and really needed some comfort food recipes, so thanks for this winner.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ashleigh. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  51. Lynn says

    Thank you for the starter recipe! I went for the broth version but added a little coconut milk and culantro for additional flavor. It was a big hit with my family from Trinidad. Thankyou

  52. Amy says

    Entire family loved this including sometimes picky 7 year old, “its the best soup I ever tasted” . Blended one can of white beans with some broth to make the soup thicker and added fiber/nutrients. Also blended 1/2 the potatoes with broth and used frozen corn (not in season now). So yummy, thank you!

  53. Terra says

    Hands down one of my favourite Minimalist Baker recipes! I use water in place of the oil when sautéing my onion and garlic and skip the plant milk all together, doubling up on vegetable broth instead. Frozen corn is an easy swap in the off season and doesn’t impact my cooking time whatsoever. I double the garlic out of personal preference and find a couple extra potatoes can help boost any creaminess my milkless version lacks (I use an immersion blender in the pot and spot-blend the potato-y parts as best I can). Smoked paprika takes this over the top. Thanks for a seriously stellar recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review and for sharing your modifications Terra! We’re so glad you enjoy it!

  54. Susan says

    Cron chowder is a wonderful childhood memory. Sadly we are beyond summer corn season. would canned or frozen corn work? If so which would you recommend?

  55. Sara says

    This one is a favorite! I sub the almond milk with cashew cream. I also use an immersion blender and pulse a few times so it’s both creamy and has some texture. A few drops of Tabasco on top once it’s in the bowl gives it a perfect finish!

  56. Liv says

    This is delicious! I used it in my soup maker and it turned out brilliantly – I just put less measurements of the stock/plant-based milk so it would all fit in. I also used oat milk instead of almond milk, which made it even creamier. I will be making again and sharing the recipe with my family and friends. Thanks Minimalist Baker, all your recipes are amazing!

  57. Kirsten says

    I haven’t had a “creamy” soup in years… Until today. You wouldn’t know this chowder (I did the half and half blended version) was vegan. Amazing.

    Thanks for bringing corn chowder back into my life.

  58. Ms. Holly says

    I made this tonight with 2% milk/chicken broth blended. I used two full cans of corn (sadly I didn’t have fresh). Next time I will add a few extra redskins. I also added smoked paprika. I loved the sweet and smoky combination. I also added some red pepper flakes. Everyone loved it. It was easy and delicious. I will make it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications! We’re so glad everyone enjoyed it!

  59. Rachael says

    Wow, this is such a great and simple recipe!

    I like things spicy, so I added smoked paprika and two crushed dundicuts.

    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.

    I did not blend the recipe, so I used all broth and smashed the potatoes a bit once they were soft to fake some of the lovely creaminess the almond milk would have brought.

    Thanks for this quick and easy delicious recipe!

  60. Jackie says

    This did not work well for me. There was way too much potatoes, its basically like I’m eating mashed potatoes with some corn in it. I would reduce potato to two, or maybe mine were too big?

  61. Arita says

    Hi to whoever reads this! i’m going to try this soon, and I really want to know if the ears of corn have to be cooked. I’m sorry for such a dumb question, but I hope you answer! Thanks!

  62. Danielle says

    I’ve made this twice – the first time I followed the recipe as is except I used coconut milk. It was awesome and super easy.

    I went to make it again and realized I didn’t have some key ingredients so the second go I made a few substitutions and it turned out great too. I didn’t have potatoes so I added broccoli instead, and also subbed cilantro and a tbsp of adobo peppers for nutritional yeast. I stuck with coconut milk.

    A really great recipe that is forgiving if you don’t have everything on hand! Very much recommend.

  63. Sarah says

    Delicious! Made with half almond milk and half stock as written. Did not need to add any nutritional yeast. No one would ever know this is dairy free.

  64. Elisha says

    Delicious!i made the blended version with broth and almond milk. I also added 2 ribs of celery and half a poblano. First time making a vegan soup that typically has milk. We loved it! Husband said definitely keep this recipe! ??

  65. Nina says

    Hey there, I’m planning on making this but I’m confused by the amount of broth/almond milk to use if I plan on blending this. Am I simply halfing the amount of both? So one cup of milk and one cup of broth? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry about that! We better clarified in the instructions. Our preferred method is milk + broth and blended. But if not blending, go all broth (4 cups total as the recipe is written). Hope that helps!

  66. Lori says

    Just made this and it is absolutely delicious! I made a few changes. I omitted oil and sautéed my veggies in veggie broth instead. i used frozen ore ida obrien potatoes and added dill after blending. Super easy, super delicious.

  67. Alison says

    Love this recipe. So simple and delicious. A crowd favorite at our house. If I want to make it ahead of time – how long will it stay fresh in the fridge?

  68. Jasmine says

    I just made this soup. It’s sooo yummy! I can’t wait to serve it to my family. What would you serve it with though? Any sides, or just by itself?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jasmine, the possibilities are endless, but we think bread, a sandwich, or a salad would be excellent options! Enjoy!

    • Sam says

      This recipe is quite good to start with!! I found it a little bland and wanted more seasoning, so I added 1/2 tbsp sazon, extra black pepper, cilantro, and habanero. I also added celery and celery greens, as well as black beans, to the post-blended soup. Fantastic!

  69. Nicki says

    5 stars! I used a russet instead of red potatoes but other than that, made as the recipe was written. I used fresh corn from the farmers market. I didn’t bother with nutritional yeast because it didn’t need it. Delicious and easy. Will definitely make again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say at least 3, if not the full 4 cups. In our opinion, it is better blended.

  70. Alyssa says

    This is one of my favorite soups that I have ever made!!! I added half a cup extra nutritional yeast, doubled the garlic, and decided to add old bay as well. I did it to taste, but probably added about four tablespoons of the old bay. I ended up simmering it for about 40 minutes. Rather than put some in a blender, I used my hand blender so I could control the thickness to the way I liked.

  71. Ashlee Badgett says

    I used all the ingredients listed except the green onion garnish. I used fresh corn from the husk. Let it simmer for maybe 20-25 min at the end and an excessive amount of nutritional yeast (maybe an extra cup). Overall, this was a very satisfying soup! Hit the spot on a hot summer day in Phoenix, AZ. Thank you ☺️??

  72. Ty says

    This recipe was “ok”. I found that it was lacking and bland. I might have preferred it if I had used coconut milk instead because I find that almond milk doesn’t hold up as well when it is heated. However, if you are looking for something basic and simple this is a great recipe for that. I just wish it had more veggies to make it a bit more flavorful.

  73. Rachel says

    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. Holy moly. Tastes like a KFC famous bowl, but as a soup! And better! And healthier! Ridiculously delicious, loved by vegan and non-vegans alike. And also just so simple and easy to make. This is a forever recipe in our home. ?

  74. Courtney says

    What would be a type of cheese that can be substituted for the nutritional yeast? I’m making it vegetarian rather than vegan so thought I’d see what type of cheese would go best with this recipe? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Courtney, cheddar or pepper jack cheese should work well! Let us know if you give it a try!

  75. Carla Peraza says

    This was so so good!! It is one of my new favorites! I like it really chunky and thick so I reduced the broth and milk. I also added celery and omitted the oil. Thanks!!

  76. Lucy says

    I made this today with sweet potato instead of red, and soy milk rather than almond milk – worked just fine and tastes incredible! :)

  77. Anonymous says

    I’m so sad. This was such a bummer! I’m not sure what happened. I cook vegetarian meals all the time but the soup started making a lot of yellow foam during the simmering stage. I have no idea why.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry this didn’t work out for you! Did you make any modifications? We aren’t sure why this would happen but one idea would be perhaps the brand of almond milk? We hope that helps!

  78. Lataynia Westney says

    I made the corn chowder. It was excellent! I am a creamy soup person however my husband is not, so I eliminated the milk. He loved it (so did I)! I had to substitute cob corn for frozen corn. It was still awesome!
    I have tried many recipes from Dana “The Minimalist Baker.” I love them all! Thank you for sharing your love for healthy food and your talents.

  79. Kristin says

    My husband requested a corn chowder for dinner one night and I found this recipe. It was a hit!! I added in one carrot (chopped), one celery stalk (chopped) when sauteeing the onion, and added about a cup of chopped dino kale while it simmered for some greens. I did the half veggie broth and half almond milk for the broth and it turned out great. Overall, a keeper recipe. Thanks!!!

  80. Lizzie says

    Hi! For some reason, I’m craving corn chowder and am wondering if this recipe can be made with frozen corn? Thanks!

  81. Katy says

    I have made this recipe twice now and it is one of my favorite vegan soups!! The first time I used canned corn and the second time I used frozen, both turned out fine. I love that the recipe is so easy to customize to your preferences as well. Thank you so much for this incredible recipe!!

  82. Pam Jones says

    This recipe has become an instant family classic. My college daughter asks for it whenever she is home. Gotta love easy recipes that everyone loves!

    I followed the recipe for the blended soup and the consistency came out perfectly. The only thing I did differently was grill the ears of corn first, I love how that add a smoky flavor.

  83. Katherine says

    I plan on blending silken tofu to make it even creamier! Do you have any recommendations for what to pair this with?

  84. Nickeya says

    This recipe was very simple as the description states and very delicious as well. My children even loved it and went for seconds. I did all broth this time and love it. I will try half broth and half almond milk for blending next time to have it creamier. Thank you for this recipe! I also make your “favorite vegan pizza and vegan parmesan cheese ” once a week. Your recipes are making it really fun for my kids and I to be vegan!

  85. amanda212806 says

    I made this recipe, it was a tad bland for me. So I added in a squeeze of lemon. Brightened it right up. But it was my fault it was bland, I didn’t notice I was out of pepper till I went to make this…

  86. Lisa K says

    This was delicious! I did 1 cup broth, 1 cup almond milk, with 2 small russets and 4 ears of corn. I blended half but may end up doing it all next time. I added the extra corn/potatoes and less liquid because my 2 yr old and 3 yr old do better with thicker soups. Definitely will make again! :)

  87. Candace says

    Thank you for this perfect summer soup recipe! I went with the blended option (1% milk + broth), and it was delicious. My kids (7, 5 and 2 yrs) loved it too!

  88. Rachel says

    Oh.My.Gosh! This was so delicious, I even got 2 thumbs up from my 5 and 7 yr old boys! I used my immersion blender instead of the blender and left a few chunks and added vegan bacon bits at the end for a smokey addition. Fabulous recipe!!

  89. Kristy says

    I don’t know how you so consistently do it but this was simple and delicious! Midwest corn is so delicious right now and I had been craving a corn chowder that wasn’t weighed down. I did the half almond milk/half broth with nutritional yeast and it was SO good.

  90. Mary says

    I made this yesterday as corn is at all of the farmers markets in abundance. It was very good and easy to make. I did use the milk and broth and it came out creamy. I added a few more potatoes, yellow bell peppers and a bit of celery. I reserved out a bowl full of the veggies and then used an emmersion blender to cream the rest of the soup. I then added back in the chunky veggies. It was very good.

  91. Victoria says

    I made this last night & it turned out great! I used 4 cups broth but thinned it a bit with flax milk after blending (with immersion blender). Also bought & tried the nutritional yeast for the first time but not sure that I could really tell too much of a difference. Topped it w the green onions, some avocado & chili pepper flakes and it was delicious!

  92. Lorena says

    I realize this post is several years old, so hopefully you’re still monitoring comments :)

    I’m wondering if plain yogurt could be subbed for the milk to get creaminess texture for the blending option?

    Also are we supposed to cook the corn before using it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lorena! Yes, that would work well I think! As for the corn, just use it straight off the cob! Or if using from a can, I would recommend using ~1 1/2 – 2 cups total (including the top garnish). Hope that helps!

  93. Jessica says

    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? Or one cup of milk and one cup of broth?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica! Yes! 4 cups total. All broth if NOT blending. Half and half if you ARE blending. Sorry to confuse!

      • Jessica says

        Thanks for the quick response! This sounds delicious. I’m looking forward to trying it later this week!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! We would recommend using about 1 1/2 – 2 cups total (including the top garnish). Hope that helps!

  94. Lady Zero says

    Dana you are genius!!! All your recipes are success in my house. Just made this recipe and it was again fantastic. I added paprika and carrots, I cannot live without my extra spice and my daily dose of carrots! ;) I am new to the plant base diet and I always have the question about the amount of protein that I am consuming. Do you think I could replace half of the potatoes for chickpeas or white beans without changing too much of the flavor? Thank you so much for sharing! Love and Peace!

  95. Diane says

    This is fantastic! I didn’t have potatoes so I used half a head of cauliflower and it was amazing! Thank you for always being my go to for delicious recipes!! :)

  96. Tanya says

    Made this for dinner tonight! Delicious!! Adding it to my favorites!!

    Love the idea of adding jalapeños above, will try that next time. Thank you!

  97. Krista says

    All your recipes are to die for! Simple quick and so flavorful. I just made this using following modifications:
    1 small yellow onion
    1 medium russet potato
    2 cups unsweetened coconut milk
    1 cup vegetable broth
    1- 11oz can of summer corn (rinsed and drained)
    And plenty of pink Himalayan salt
    Blended it all up and just loved it so much on this cold winter day!
    Thanks again for your awesome recipes.

  98. Kathy says

    I added some celery and jalapeno to this soup too, which added more dimension and flavor! :) An easy and delicious dish.

  99. Pam says

    Hi! Sounds great however you put in recipe ( if using canned corn ) 1.5 cans – how many ounces in “a can” thanks so much !

  100. Annaliese says

    I made this in the middle of winter (during the bomb cyclone), and it worked perfectly as a winter soup as well!

  101. Libby says

    I’ve never made corn soup before and would love to try this. Sounds amazing…
    Would you say its a sweet soup because of the corn flavor?


  102. Hannah says

    I tried a few vegan corn soups before finding this one and none of them really did it for me. This is without a doubt the best corn coup I’ve ever had and my favorite soup in general! I tried it first a few months ago and I’ve made it every other week since. I’m obsessed! I add paprika to mine but other than that I follow the recipe as is. It’s perfect!

  103. Rachael says

    I decided to make this recipe because I love soup and I had a bunch of frozen corn. However I didn’t have any almond milk or vegetable broth, so I substituted 1 can of coconut milk, 2 cups of water and some thyme and oregano. It turned out amazing! I LOVED the soup sooo much. I would definitely make it again the exact same way and I would also be interested in making the original version as well. YUM

  104. Chloe says

    This soup is soooo good!! 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. I also added 1 tsp parsley and 6 cups water and 1 cube all veggie chicken bullion. I food processed everything but half the corn and 1/4 head cauliflower and so potatoes. I chopped the other half and through in 1 can of corn and blended down the other.

  105. Jordan says

    Made this tonight. So good! No leftovers. I used frozen corn, as I had some I wanted to use up. I will definitely be making this again!

  106. Debbie says

    Success! I used half roasted corn (Trader Joe’s frozen) and half white corn (also frozen). I also chopped up and added a small zucchini along with the potatoes, to get some extra veggie nutrients. I used skim milk in place of almond, and blended with hand blender. Delicious: smooth and creamy, nice roasted flavor, and a hint of crispness from the corn kernels. Thanks for a great recipe.

  107. Tracy says

    This soup made me happy!
    It was perfect for this time of year since I had fresh corn and potatoes on hand. I added a serrano pepper when cooking onions for a little kick.

  108. Nichole says

    As always, this recipe was so fricken gooood! I had a ton of corn from my CSA box so I made this! I also had some green chiles in my box, so I added roasted green chiles to the soup prior to blending.

    Will be making this again! Thanks!

  109. Csmith says

    Turned out well. I did the unblended version with no almond milk. I threw the potatoes in right away with the onions and chopped them small. Added a few sprigs of thyme because I had some in my fridge, as well as 1/2 c rice (dry) to it to make it more filling. Great base soup to play around with.

  110. Christine Rayes says

    I made this tonight and it was delicious! I tweaked it by using a cup of coconut milk and added more broth. In addition to topping it with the green onions, I threw some chopped cilantro. Yum!

  111. Liz says

    I loved this soup! I have been wanting a good corn chowder for awhile and this finally filled that craving! I also added some celery to this and it was perfect! Thanks for the recipe!

  112. Emily says

    5* recipe. I blended it, but used 4 cups broth as I didn’t have any almond milk that wasn’t vanilla flavored. Used 1 tbsp nutritional yeast (next time I’ll use 2 tbsp!) and my russet potato was huge. Ended up creamy and absolutely fantastic. I used a little turmeric to make it more yellow, and a lot of smoked paprika. Delicious and easy recipe. Please keep soup recipes coming!! It’s easy to bring for lunch and usually pretty cheap ingredients!

  113. Lauren says

    I made this last night. It was delicious! I included some green and red bell peppers which I think were a great addition. I noticed some comments asking about sweet potatoes. I used 3 ears of sweet corn and found that the soup was just as sweet as I would want it to be – I think that sweet potatoes would have made this too sweet, at least for my taste.

  114. Fernanda says

    Quite fantastic soup. 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).
    Also topped it with “shiitake bacon” and the scallions suggested on the recipe, fabulous results! Although this is the first time I comment on one of your recipes I’ve tried plenty of them. All with pleasant results. Thanks for being so talented!

  115. Chloe says

    Really, really good and simple recipe for weeknight or guests. Someone said touch of cayenne and cinnamon, which is nice and makes it a bit more interesting. Recommended!

  116. Amy Harrison says

    I have this cooking as well as your vegan sloppy joes, and prepped it all during my kids nap. I feel like super mom! I can only imagine how amazing dinner is going to be. My adventurous two year old will be so into both of these. Love your recipes and love your creativity!

  117. Sara says

    Great recipe! In addition to salt and pepper, I added paprika, curry powder, cumin, onion powder and garlic powder. I also used regular milk instead of almond milk. It turned out great! I will definitely make this again.

  118. Tey Marzuki says

    I made this just now and all I can say is that I LOVE it! Will definitely make this again..

    Oh, I omitted the nutritional yeast tho.. but still delicious!

  119. Katie J says

    This soup is really good!! Needs some more oomph though if you like your food with intense flavor. I used an allspice and a little bit of cinnamon and cayenne pepper. 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. A good veganism transition meal (very filling and satisfying, also you get the comfort of warm food which is nice and sometimes lacks in some vegan recipes.) Great for a cool rainy Spring day

  120. Leigh says

    I made this this evening and tweaked it a bit. I used 2 cups broth and 1 cup almond milk. I also added dried basil, dill and parsley. I didn’t blend it fully and left the potato in chunks. I’ll be making this again!

  121. Noreen says

    The grocery store I frequent had a great deal on corn on the cob – – which is how I came across this recipe. I just made it tonight and I love it! It was a little thin so I blended a little more than half and left the rest so I’d still have some chunks of potato and corn. It’s the perfect comfort food. Thanks for sharing!

  122. Malene says

    I want to make this soon. There are no fresh corn available for months, so i’m gonna do canned/frozen corn. Should I change up anything in the recipe to make it work??


    I made this. Yum!!! I made a larger batch so I added to the contents. Even after doubling the ingredients, I up-ed the potatoes, broth and heavy cream. I also added green pepper, red sweet peppers and chard. Then i look 1/4 of the stew and blended it down to thicken it up. I love seasoning so I hit it with old bay seasoning and I served it with baked crab legs. MOUTH-GASM!!! Like… I made a nice sized pot for 3 people. Its mostly gone and leftovers went with my company. lol LOVE IT!!!

  124. Jessica says

    Adore this recipe! This is my second time using it, and I didn’t have nutritional yeast the first time (which was still amazing though) but this time I used it and it was even better! Can’t wait to make this again, it’s a hit with everyone!

  125. Kasia S. says

    This was one of the best soups I have ever made and ate, thank you so much for posting this amazing recipe. 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. We made it with milk btw and it was A++++

  126. Elisa says

    Just wow! I’m not a vegan, I just try to eat healthy and conscientiously. Also I just love trying recipes and this is quite amazing. I not blend mine so I used 3 cups of broth and 1 cup of almond milk. I also used a pinch of ground mustard and mixed in smoked paprika. So delicious thank you for sharing!

  127. Jessa says

    This was quite lovely! I added a chipotle pepper in ancho sauce to the blender and spiced it up a bit, but liked the taste quite a bit without it. Topped with corn, scallions and some cashew sour cream. For the “broth” I used “no chicken better than bouillon” made into a light broth and subbed soy milk for almond because that’s what we had on hand. All substitutions worked well.

  128. Kristina says

    Wow!!!! Made this for the first time for my family for dinner and it was such a hit! My grandma commented that it was the best soup she’s ever had and better than you could get in any restaurant! The flavour was so delicious and this recipe was so easy to follow! Thank you so much again!

  129. Arie says

    Dear Dana,
    Do the corn kernels have to be cooked before adding them to the soup?
    Can’t wait to try this!!
    <3 Arie

  130. Amber says

    This is rather tasty ma’am. I wouldn’t change anything about it, except MAYBE add a little bit more corn. In your picture, your corn floated nicely to the top…mine just sank to the bottom. Womp! I did mind the creamy way but it came out more brothy. Oh well, it still came out great!

  131. Fabienne M. says

    Not having any fresh broth and not being to fond of bouillon cube, I used s spice packet for makingVietnamese Pho. It was absolutely delicious. I made the creamy version. The recipe is great.

  132. James says

    Made this tonight. Loved it! Went creamy and threw everything right into my Vitamix (start to finish). Topped off my bowl with a few dashes of cayenne pepper and mixed in a TBSP of Italian bread crumbs. Smooth and delish!

  133. Jeannie says

    I made a corn broth with water and the corncobs, and used that instead of vegetable broth. Amazing!

  134. Jeannie says

    This is a beautiful soup. As I could not get it smooth enough in my blender, I poured it through a strainer. Perfect! Delicious flavor.

  135. Jeannie says

    Just finished making this. An excellent recipe, very tasty. Good corn flavor. I like the use of nutritional yeast. I am sure I will be making this again and again.

  136. lee says

    I made this tonight for dinner w/ a side salad – what a big hit! I wanted to take a picture but it was ate up too fast! thanks!!

  137. Jenna says

    Hello Dana

    I am going to make ing this soup tomorrow!!!! Cant wait!! Question- I am planing to blend it… would I use 1 cup of veggie broth and 1cup of milk?

  138. Beth says

    Finally made this and it is amazing! I did the blended version and adore it for lunch or dinner. Thank you!

  139. Jessica says

    Love all the ingredients but since I’m not vegan can I just add chicken broth instead of veggie broth ? Will it taste just as good or should I stick with the veggie broth?

  140. Silvia says

    Have you ever tried freezing this soup? I ask because I made it last week and froze what was left over the weekend to enjoy it for lunch this week. I ate the dethawed soup for lunch today and it both smelled and tasted noticeably odd. 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. I loved it so much when I first made it that I was going to make a second batch right away just to freeze it for later! Thank goodness I didn’t! Thoughts? I really would like to make this soup again, but if I can’t freeze it, that’s a definite disadvantage…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Silvia! This soup is best fresh. Corn is kind of delicate and when reheated it can fall apart and sometimes the freezer and infuse an “off” flavor. Sorry you had trouble with it! I recommend making this in small batches and storing only in the fridge.

  141. Lizz says

    Delicious as usual! Super simple to make but it tastes much more complicated. I recently had a small dinner party and served this with your panko baked avocado tacos and your chipotle red salsa (I may have a slight obsession with your recipes…) The whole meal was a crowd pleaser. The two year olds, thirty somethings, and seventy-somethings were all raving. Thank you for consistently creating amazing things.

  142. Danielle says

    Made this and loved it! A great hearty and creamy soup that isn’t full of beans. Husband had two big bowls of it!

  143. Kayla Cardenas says

    Really, really good. I made it with a bit of garlic powder and cheese and tasted delicious. Texture was a bit off though

  144. Adrienne says

    I made this tonight and my husband and I just finished eating it. It was beyond delicious. 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 it with half milk/half broth and blended it with my immersion blender. I cannot say enough how good this soup is!

  145. Randy says

    Holy smokes! This soup is awesome! I was looking for something to do with a bunch of potatoes sitting in the closet and stumbled upon this recipe. I figured I’d give it a shot. Made a triple recipe (4 pre-teen kids) and it almost completely disappeared between the 6 of us. My wife loved it, the kids loved it, and I’m ready to start making another pot! Thanks!

  146. Kristin says

    THIS WAS DELICIOUS!!!!! Literally, I am eating it as I write this review. So simple! So quick! ..and I had every ingredient. I didn’t use yeast BTW. Thank you so much!

  147. Min. C. W. Robinson says

    I made it once and now now I’m making the corn soup again. It is delicious, quick, and filling. My husband loves it also.

  148. Jerry says

    I have a friend who hates soups, I know shocking right? Any ways, I made this for him, he ate it and asked for seconds!!!
    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 :-)

  149. Max says

    Just writing to say this recipe was the favorite meal of the year for my girlfriend and I – so amazing! We’ve added a twist to it with cayenne pepper and halving the almond milk and broth for a thicker texture. But the original is still an all time classic! Thanks for sharing!

  150. Regina says

    I am so excited to find this recipe! I hope to make this for my mom….she is a vegan but not totally by choice. She has food allergies that she has developed in her later years and the top 3 are eggs, dairy, and bananas. You have no dairy in this!!! I hope she loves it and I would be proud to find more recipes that don’t have her ‘top 3’. Thanks so much for posting this!

  151. Steph says

    I made your soup on the weekend – it was amazing!!!!! I have already bought the ingredients to make a triple batch, it was so popular!!

  152. April says

    I used to LOVE the corn soup at Chili’s, but they no longer serve it. I was searching internet recipes and this one sounded like it would be really close to what Chili’s tasted like. This was PERFECT! I have to say having the right corn helps because the sweet flavor of really good corn enhanced this dish SO much! I was absolutely wonderful. My husband and I both had to MAKE ourselves stop eating it!

    I added red and green bell because I like those flavors with corn and used chicken broth and heavy whipping cream, but those were really the only changes. Thank you so much for posting this outstanding recipe!

  153. Jennifer says

    This soup is delicious! I made it exactly as the recipe read, except I used only 25% almond milk and the rest broth. I left the skins on the potatoes, and the tiny bits give it color and texture. It is just sensational! We will make this often during corn season, and I will try it with canned or frozen corn this winter. Thanks for this great recipe!

  154. Nicole says

    Dang girl! Another. Great. Recipe. Made this tonight and hubby loved it too. Substituted the almond milk for 1 cup 100% coconut milk and 1 cup organic unsweetened soy milk (ingredients only filtered water and organic soybeans). Thank you for the simple and flavorful recipe!

  155. dwleo says

    Great soup! made a small batch then did a large one to freeze for the cool days. Added a lot more potato to get the thickness after the blender (that’s the way we like it). Also added just a touch of bacon (2 slices) to get a flavor hit. perfect. The broth/milk blending is very easy and works not matter what you do. Good recipe – disaster proof.

  156. Linda Kasten says

    It’s hard to go wrong with corn in August! Had no veg stock so I sauteed a diced carrot and celery with the onion and used mostly water with a bit of soymilk after blending – it was fantastic with a sprinkle of smoked paprika. Definitely making this again!

  157. Annie says

    My new favorite soup recipe! I used Dutch potatoes, a bit more than called for, and did the milk/blending option.

    Such an easy, rich-tasting way to do fresh corn justice. My corn was so good I could have eaten it raw but it came out great in this dish. I could even see some people enjoying it cold, if you’re into cold soup (I am not).

    Readers, RUN DON’T WALK to cook this up tonight!

  158. Francesca says

    This soup is amazing!!! My hubby and I just finished off two bowls each. So yummy!! Thanks for the great recipe!

  159. joann says

    Made this tonight and all I can say is this is going into our summer recipes! So delicious and easy to make!

  160. Sadie says

    This soup is amazing. I’ve made it several times, and the last time I tripled the batch (yes, tripled) and froze the rest! It was really easy to make, too. I’m new to being on a (mostly) vegan diet and to cooking, your blog is a LIFE SAVER!!

    Thanks for all the awesome recipes! I make your vegan biscuits more than I care to admit, and all my bacon loving, cheese addicted friends beg me to make your nacho cheese about twice a month! :)

  161. Cristina says

    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!! Thank you so much ☺

  162. Inge says

    I just love this recipe. Even when it’s not summer, I make this quite often as a perfect comfort food. Yum! :)

  163. Naome says

    This recipe includes some of my favorite foods, but I don’t usually use nutritional yeast. What brand do you use?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think Bragg’s is a good brand. But I usually get mine in bulk at our Natural Grocers. Pretty much any brand will do. Good luck!

  164. Necole says

    It’s nowhere even close to summer here but I made this soup last night for some winter warmth and it was really great. Easy and quick to make, and my three year old ate three bowls of it. Three! I look forward to making this again with fresh corn once summer does roll around. Thank for the recipe :)

  165. Emily says

    Holy delicious! Made this last night and it turned out so well. Had to use frozen corn, obviously. I don’t know how I’m just now discovering your recipes but I’m hooked!

  166. Jane says

    Soooo flavourful! I I left the onions, garlic and potatoes a little too long that it got a bit crispy on the bottom of the pot so I added a splash of white wine to scrap up the brown bits. Also I substituted coconut milk (unsweetened of course) instead of almond milk and I totally forgot to add the nutritional yeast. I really like your blog… I like recipes with as little ingredients as possible. Thank you and happy new year!

  167. Beckka says

    Great recipe! The only thing i did differently was add some thyme, green onions, paprika, and red pepper flakes in while it was cooking, and it was fantastic! Will definitely make again!

  168. Vicki says

    Yum! Made this over the summer and then just made this again as a post holiday indulgences – perfect creaminess to make it warm and cozy for the winter

  169. Sue says

    I’ve made this a couple of times now and we LOVE it! 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.

  170. Monika says

    Yum! I made this tonight and it was super easy. I mixed it up and added corn before potatoes, so I microwaved the potatoes really quick so they would be a little cooked before I threw them in.
    I also added extra vegetable boulloin cubes, sage, basil, rosemary, and more garlic as garlic powder and it turned out awesome! 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. It was very tasty, I will be sure to make this again! Hopefully next time will be with local corn from the farmers market, and it will have taste even better!
    I made some sauteed kale and mushrooms to go along with this, and it was a good wholesome dinner.

  171. Meredith @ Unexpectedly Magnificent says

    I made this tonight with sweet potato. YUM! I’ve never used scallions as garnish in soup before. They added a nice salty crunch! :)

  172. Samantha says

    This looks outstanding! I see you have the corn measurements for ears or for cans but do you know how many cups that would be about? I have frozen corn in my freezer waiting to be used up!


  173. Shannon says

    Wow this was great! I supplemented the recipe with some pantry items: kale, white beans (for a bit more protein), and chipotle & hot sauce. I also did the unblended version since I’m staying in a field camp and don’t have a blender or food processor! I will definitely make this again, I like that I’ll be able to alter it with seasonally available produce. I just found your website and am very excited to try more recipes.

  174. Elizabeth says

    I made this tonight with a few small changes… I didn’t have plain almond milk, only vanilla unsweetened and it worked fine! I also added an extra cup of corn to add more servings. To me, the soup needed a little flavor kick so I put a dash of ground red pepper and a dash of nutmeg in while it simmered. Lastly, I made some garlic bread for dipping. Amazing! Even in south Texas with no signs of fall/colder weather, I will definitely be making this again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It should keep 2-3 days in the fridge. And yes, you can absolutely freeze it! Soups almost always freeze well.

  175. Veronika M. says

    Made this recipe today and oh it was so delicious! It was perfectly sweet, savoury and well mine was spicy. It’s the latin in me can’t stay away from the spicy.

    I truly adore your blog, I’ve made several of your recipes and they NEVER disappoint. Thank you again.

  176. Kylie Rose says

    So I just discovered your blog, and I am HOOOOOOKED! 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! I’m making this corn soup tonight, but because I like to make healthy things bad for me, i’m adding bacon. ;)

    Thank you so much for the delicious recipe!


  177. Stephanie says

    My housemate and I made a quadruple recipe of this for our housing coop last night, and it was a big hit! Thanks for the recipe!

  178. mcurn says

    I made this and it was fantastic. I added a teaspoon of fresh parsley and half a tomato. 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.

  179. Ash Griffin says

    What a delightful soup! This was really delicious and not difficult to make…even for me, and I am just now beginning to cook a lot as I decided to become vegan in July. 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! How exciting for a new veggie :) Keep up the wonderful work!!

  180. Shirley says

    Made this for dinner tonight and it was super quick and really delish! My husband loved it! The only bad news was there was no leftover! I made with veg broth and I think I might add some veg bacon next time. Thank you for creating magic in your kitchen so we can make amazing creations in ours!

  181. Kathryn says

    Super yummy!!! I love this soup. We left it chunky, but I’d like to blend it next time. :’) Keeper recipe. Thank you!

  182. Katie @ Produce on Parade says

    Yum, perfect for this thundery, cold weather in Alaska we had last night. I love corn soup, especially when potatoes are involved! :) Hey, can I ask how you arrange two photos for Pinterest when that photo formation isn’t in your actual post? I’ve been trying to figure it out! I’ve seen a few other people do it as well…

  183. Tracy | Pale Yellow says

    I love corn chowder but I hate all the cream, this looks like a fantastic alternative – I can’t wait to try this out!

  184. Kaitlyn says

    This soup is amazing! I made a few adjustments to use up some ingredients I had in the fridge. I ended up doubling the recipe, used a head of cauliflower instead of the potatoes and added some poblano peppers. I used a 3:1 ration for broth: almond milk. Absolutely wonderful! I can’t wait to try some of your other recipes!!

  185. Dan says

    We had this for dinner tonight. Amazing. We did the brothy version— sans almond milk and a small portion blended. I can’t wait to eat the left-overs! :-)

  186. Annaliese says

    This was perfect! I used up my CSA sweet corn and red potatoes…and also added in a few handfuls of lacianto kale! For fun, I roasted about half the corn, and puréed it with about half the potatoes for the broth. Yum! Oh! And I also wanted to give a shout out to those corn cobs: a great trick to thicken more and infuse this soup with corn-y (haha) flavor is to simmer them in the broth! Thank you for the inspiration :)

  187. Gloria says

    Hey Dana! Do you reckon soy milk would work just as well (in the absence of almond)? Looks like a great recipe btw!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’ll definitely taste like soy, but hopefully not too strong! Let me know if you give it a try.

  188. Tess says

    Just made this! Not only was it super quick and easy, it was also very inexpensive, which is always a plus. I went the non-vegan route and used whole milk as well as added some turkey bacon for an extra kick and it was perfect. Morningstar makes a very delicious bacon alternative that could be used if still going the vegan route. I also swapped the paprika for cayan pepper which made it pretty spicy. Overall, wonderful recipe, doesn’t need any changes but definitely leaves the door open for creativeness as well. Love it, will be making this again real soon!

  189. Susie says

    I have just found your website and am crazy-excited about all your recipes!! I am in the UK and gluten and dairy-free living is pretty tricky, so to find all this permissable deliciousness in once place kind of pushes a girl over the edge with euphoria..where to start..!! Do you have a cookbook either out or waiting in the wings to be published? Anyhoo, ignoring my greedy belly for a second, could you tell me what camera and lens your hubby tends to use for the food photography? The photos are so beautiful. Although I am not looking to go into food photography, I am just getting into photography in general, and am looking for a great lens for detail shots. I have a Nikon body.

    • Susie says

      P.S. 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! I guess publishing books is a bit of a costly business though, so maybe you decided against that for the moment. If you ever do I will be first in line to buy it ;-)

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        As for a cookbook, we don’t have a print one yet! But we may or may not be scheming one :D

        • susie says

          Yay! Please scheme away ;-) And thanks for letting me peek inside your camera bag. I thought it might be the 5D. I rented one and fell in love. That is a really useful page, especially the link to the Nikon v Canon comparison. All my photographically-knowledgeable friends seem to favour Canon, so there must be something there. Time to start saving for the 5D methinks!

  190. Megan @ The Nutrition Addiction says

    I love a summer soup! I’ll probably add a bit of cream as I am blessed with a dairy tolerant belly :P

  191. Olivia says

    Sounds like a yummy recipe. I was wondering if you could sub sweet potatoes for red potatoes?!