Simple Summer Corn Soup

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.

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

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!

Omgggg this was amazing! I wasn’t even very hungry when we made it but I ended up eating three bowls!

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!

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!

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!

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.

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!

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!

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?

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.

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.

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! ??

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.

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.

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.

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 ☺️??

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.

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. ?

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!!

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

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.

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.

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!!!

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!!

This was so fun to make and delicious! I added some adobo powder to make it juuuust right ;)

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.

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!

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…

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! :)

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!

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!!

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.

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.

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!

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!! :)

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!

We added roasted red pepper…scrummy

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.

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

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

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!

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

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.

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!

I made this last night with your ‘best damn vegan biscuits’!
Match made in heaven.. so good!

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.

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.

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!

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.

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!

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!

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!

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.

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!

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!

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!

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.

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!

Simple to make easy to flavor to taste. Great tip for blended soup. Thanks!

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

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!

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!

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!!!

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!

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++++

I ususally throw the corn cobs in for extra flavor. Works great!