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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  1. 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).

  2. 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

  3. 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

  4. 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!

  5. 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!

  6. 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?

  7. 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!

  8. 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!

  9. 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.

  10. 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!

  11. 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!

  12. 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?

  13. 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!

  14. 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.

  15. 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.

  16. 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! ??

  17. 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!

  18. 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.

  19. 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?

  20. 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!

  21. 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.

  22. 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.

  23. 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 ☺️??

  24. 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.

  25. 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. ?

  26. 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!

  27. 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!!

  28. 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! :)

  29. 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!

  30. 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.

  31. 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!!!

  32. Lizzie says

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

  33. 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!!

  34. 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.

  35. Katherine says

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

  36. 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!

  37. 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…

  38. 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! :)

  39. 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!

  40. 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!!

  41. 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.

  42. 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.

  43. 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!

  44. 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!

  45. 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!

  46. 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!

  47. 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!! :)

  48. 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!

  49. 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.

  50. Kathy says

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

  51. 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 !

  52. Annaliese says

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

  53. 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?


  54. 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!

  55. 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

  56. 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.

  57. 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!

  58. 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.

  59. 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.

  60. 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!

  61. 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.

  62. 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!

  63. 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!

  64. 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!

  65. 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.

  66. 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!

  67. 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!

  68. 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!

  69. 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.

  70. 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!

  71. 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

  72. 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!

  73. 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!

  74. 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!!!

  76. 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!

  77. 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++++

  78. 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!

  79. 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.

  80. 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!

  81. 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

  82. 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!

  83. 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.

  84. 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!

  85. Jeannie says

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

  86. 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.