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Summer Corn Chowder

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
A vibrant and creamy corn chowder perfect for summer, packed with fresh vegetables and bold flavors.

Ingredients

Oil

  • 1-2 tablespoons avocado oil ((or sub another high-heat oil))

Vegetables

  • 5 ears corn, sliced off the cob (~ 4 cups)
  • 1 diced red bell pepper
  • 1 small red onion
  • 2 cloves garlic, minced
  • 1 diced jalapeño (seeds removed)
  • 0.5 bunch cilantro, chopped (stems and leaves divided)
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon ground cumin ((optional))
  • 4 ounces vegan cream cheese
  • 3 cups gold potatoes, diced (skin on)
  • 4 cups vegetable broth
  • 1 teaspoon kosher salt (or to taste)

Optional

  • to taste lime wedges (for serving)

Instructions 

  • Sear the corn: heat oil in a large pan, add corn, and cook for 8-10 minutes until browned.
  • Add bell pepper, onion, garlic, jalapeño, cilantro stems, paprika, and cumin; sauté until onion is translucent, 2-3 minutes.
  • Add vegan cream cheese, potatoes, and broth; stir well and simmer for 10-12 minutes until potatoes are tender.
  • Blend half of the soup until smooth, then return to pot and mix. Serve topped with cilantro and lime wedges.

Notes

For extra flavor, garnish with additional cilantro or a squeeze of lime.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: corn