Simple Summer Corn Soup

Absolutely delicious! Just used the 4 cups vegetable broth.
The chowder tasted rich – hard to believe it was just vegetables, vegetable broth, and a bit of olive oil. I served it with tuna salad (without mayo) wrapped in lettuce leaves. I was looking for something healthy that was different. This was it.

I doubled the recipe because of my circle’s hearty appetites and loved this sweet tasty soup. Plus it is one of those soups that gets better the next day. I did make my own vegetable broth with the flavor of lots of left-over vegetables that we freeze rather than waste.

Would love a soup like this to freeze and enjoy in the winter months. Any tips?

Outstanding, especially considering how few ingredients & how few spices. The corn flavor really came through. Marked as KEEPER.

Hi, I was looking for a quick meal and this was quick. I used a can of cream style corn and a 16oz bag of frozen corn. I’m not supposed to eat onions or garlic but did add a little dried onions and powdered garlic that I had softened up in a small pan of water. I don’t use oil to saute my veggies but use water (Whole Plant Food Based diet). I used Trader Joe’s Hearty Vegetable Broth and almond milk. I added a little salt & pepper. To spice it up a little I used some Soul Food (salt, garlic, paprika, onion, & spices including black pepper, & red pepper) seasoning into my mug and it was very warming. I kept the large pot simple with onions, garlic, salt, and freshly ground pepper. I didn’t use potatoes as I ididn’t have any. I dunked a slice of Trader Joe’s sourdough bread and that was very good too. I also made a fast Sweet Potato Biscuit recipe from Taste of Home that’s similar to a recipe I make. I wanted to compare it to a recipe for sweet spud biscuits. The recipe I usually use comes from an old tavern in the 1700’s. It made a nice meal and satisfied my longing for corn chowder. Next time I may try the nutritional yeast in it. Thank you.

This was really good! I mad it with light coconut milk instead of almond milk and used frozen corn instead of fresh! Really amazing. Letting it cook down was really key!

Beautiful perfect soup

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!!

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.

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!

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!

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.

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!

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.

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!

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!

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!!

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.

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!

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.

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

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!

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.

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!

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!

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.

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.

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

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. :)

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!

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! 😊

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

I was looking for a healthier alternative to corn chowders that containslots of heavy cream, and this was great!

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.

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!

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!

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!

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!

This corn chowder was incredible! It was so creamy and flavorful! Everyone loved it!

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!

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.

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!

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!

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!!!

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!

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.

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.

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 :)

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!

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!

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

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!

Making it right now, smells amazing so far ?