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 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
4.84 from 144 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Course Entrée, 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 // adjust amount if altering the default number of servings) 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. 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.

  2. 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!!

  3. 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?

  4. Beth says

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

  5. 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?

  6. 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.

  7. 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.

  8. 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!

  9. 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

  10. 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!

  11. 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!

  12. 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!

  13. 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.

  14. 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 :-)

  15. 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!

  16. 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!

  17. 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!!

  18. 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!

  19. 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!

  20. 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!

  21. 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.

  22. 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!

  23. 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!

  24. Francesca says

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

  25. joann says

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

  26. 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! :)

  27. 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 ☺

  28. Inge says

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

  29. 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!

  30. 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 :)

  31. 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!

  32. 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!

  33. 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!

  34. 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

  35. 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.

  36. 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.

  37. 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! :)

  38. 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!


  39. 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.

  40. 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.

  41. 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.

  42. 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!


  43. 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!

  44. 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.

  45. 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!!

  46. 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!

  47. 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!

  48. 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…

  49. 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!

  50. 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!!

  51. 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! :-)

  52. 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 :)

  53. 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.

  54. 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!

  55. 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!

  56. 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

  57. Rose says

    Made this brothy-style with a squeeze of lime juice added at the end. Then garnished with chopped cilantro and some chipotle hot sauce. Fantastic!

  58. Millie | Add A Little says

    I adore corn and bet this soup would also be tasty with a pinch of smoky paprika instead of the nutritional yeast :)

  59. Diana says

    I will be making this tomorrow! Going through a breakup and all about tasty good right now (even more than usual…:p)

  60. Molly Cumming says

    I made this tonight, as I have an abundance of corn and potatoes. It was fantastic! It was the first time that I have made a corn soup with almond milk instead of cream or milk. It still has that fantastic consistency of a chowder, but it’s much lighter and better for summer. Thank you for the recipe!

  61. Joanna says

    Wow, that looks delicious, and like you said perfect for Summer! Corn is one of my daughters food allergies that I wished she didn’t have, because I make a killer cornbread! – a Southern favorite that has been passed down from my great-grandmother, so on.

    However, I can honsetly say that the next time she spends the night at a friends house that this will be on the menu! Bookmarking it now so that I will have it!

  62. Clementine Buttercup says

    Yes, yes, yes! That’s tomorrow night’s dinner sorted. I’ve been craving corn and this sounds delicious!

  63. Alex @ DelishKnowledge says

    I LOVE corn soup! I actually have tried several vegan recipes and haven’t found one I like yet- the texture always seems a bit off. This looks perfect and I bet I’ve found a winner! Will be trying it soon- thanks for the recipe!

  64. Jessica says

    YUM! This looks so delicious and nutritious! What’s the dealio with nutritional yeast? What is it and where can I find it? Does it really taste like cheese?!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It REALLY does. You can find it at most health food stores! Otherwise, order it online. Or, if you have a natural grocers near you, they have it for super cheap in big bags!

  65. Noralie says

    Oh this looks so delicious!
    I’ve been searching for a corn soup recipe so so long. So I will definitely try this out very soon.
    Greetings from Germany. Noralie

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Hope you give this a try, Noralie! I visited Germany for the first time last year. Absolutely gorgeous country!

  66. Katy says

    I’m a bit confused with the broth/milk thing…do you want 4 cups of liquid total? (Whatever the combination of broth/milk)
    Looks delicious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

      • Candice says

        In the middle of making this now – decided halfway through that I wanted to blend.. used all broth… fingers crossed it still works out! I used extra potatoes though, so I think it may!

    • Stacey says

      this is old an comment, but in case others read it…\i wasn’t paying much attention and did only 2 cups, just broth..still came out fine. :)

  67. Holly @ The Very Hungry Blonde says

    I’ve never made corn soup before, but this looks like an absolutely gorgeous dish! Definitely going on my need-to-try list!

  68. Medha @ Whisk & Shout says

    I love corn and I’ve been getting back into soups now that the cold weather is going to be approaching!

  69. brita says

    Mmm. This looks SO good. I’m a big fan of soup. If you could bring me a bowl of this for lunch, that would just be great :)

  70. jenna @ just j.faye says

    I’ve never made corn soup before and this looks so delicious and easy. I’ll have to add it to my “must make” list!

  71. Tracey @ A Taste of Trace says

    This looks like an awesome dish for transitioning into fall – super comforting, but still taking advantage of all the summer produce! Love it!

  72. Danielle @ Chits and Chats and Chocolate says

    There’s a little farm stand right by out house that sells the best corn, so I might just pick some up later and get cooking!