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

Warm
Healthy
Satisfying
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
Print
Big bowl of Simple Summer Corn Soup
4.83 from 141 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

Ingredients

  • 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)

Instructions

  • 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.

Notes

* 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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  1. Maddie says

    This recipe was delicious! I added jalapeño, celery, thyme, powdered rosemary, and some leftover white beans. I was running out of vegetable stock, so I added the bean broth, coconut milk (instead of almond/soy) and a little water. I blended about 3/4th a cup of the soup. We also ate some stale bread croutons on the side. It was delicious!! Best meal I’ve made in months. Thank you for such an adaptable recipe!!

  2. Clare Rose says

    3 things I must say about me before I review.
    I am not vegan, I cook vegan for my daughter.
    I don’t like soup.
    I always change recipes because they never have enough flavour in my opinion.

    Now to talk about this recipe.
    This soup is amazing, beautiful. I followed the recipe but used 3 cups frozen corn as that is what I had to hand. I also used the half milk half stock version and blended with nutritional yeast. I cannot get enough of this gorgeous soup.
    Seriously, the best recipe I have ever read.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  3. 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

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. 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.

  9. 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!

  10. 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 :)

  11. 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!

  12. 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

  13. 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.

  14. 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!

  15. 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.

  16. 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

  17. 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

  18. 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!

  19. 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??

  20. 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.

  21. 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!

  22. 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

  23. 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.

  24. 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.

  25. Danielle says

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

  26. 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. :)

  27. 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!

  28. 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! 😊

  29. 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

  30. 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?

  31. 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

  32. 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!

  33. 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

  34. 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!

  35. 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

  36. 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!

  37. 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

  38. 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!

  39. 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!

  40. 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.

  41. 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!!!

  42. 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!

  43. 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.

  44. 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!

  45. 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

  46. 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!

  47. 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

  48. 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!

  49. 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

  50. 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