There is a farm just 10 minutes from my home where they grow loads of fresh corn. I have been there quite a few times this summer to pick up their delicious sweet corn that we’ve enjoyed during the season. I also like to grill corn, cut the kernels off of the cob and freeze the kernels to enjoy during the cooler months. 

I don’t usually make hot soup in the summertime, but corn chowder is seasonal tasty comfort food at its best. It’s a celebration of summer’s goodness.

This simple summer corn chowder is made with corn fresh off the cob. It’s creamy, comforting and full of flavour. It’s loaded with fresh sweet corn, tender potatoes and warming spices making this the perfect summertime soup. 

My corn chowder recipe is vegetarian/vegan friendly that pairs well with a vibrant green salad or a thick slice of crusty bread.

Corn Chowder Ingredients

• Fresh corn – I like to use peaches and cream corn because it gives the soup a nice colour. 
• Butter – is good for cooking the vegetables, but I’ve used avocado oil to keep it vegan. 
• Onion, celery and carrots – these aromatics add dimension to the soup and help build flavours.
• Yukon gold potatoes – add body and thickness to the soup.
• Corn stock – will definitely add more corn flavour, but vegetable stock works just as well. 
• Fresh thyme – adds a hint of floral herbiness which pairs nicely with the corn.
• Nutmeg and allspice – add warm spice flavour. 

To make corn stock – cook 5 corn cobs in a large pot of water with a yellow onion and garlic clove for 20 minutes. Strain and use the liquid/stock in your soup. 

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Summer Corn Chowder

Course Soup

Ingredients

• 3 tbsp avocado oil
• 1 cup vidalia onion, chopped
• 1 celery stalk and leaves, chopped
• 1¼ cups carrot, diced
• 6 cups corn kernels
• 2 cups Yukon gold potatoes, peeled and diced
• 5 cups corn stock or low sodium vegetable broth
• 1 tsp sea salt
• ½ tsp fresh ground black pepper
• 1 can coconut milk
• ½ cup red pepper, diced
• 1 tsp ground nutmeg
• 1 tsp allspice
• 2 sprigs fresh thyme

Instructions

• Heat oil in a large soup pot over medium heat and add onion.
• Stir and sauté for 3-4 minutes.
• Add celery and carrots and cook for a few more minutes.
• Add 1 cup corn kernels and 1 cup diced potato, stir and cook for a few more minutes.
• Add broth, season with salt and pepper, bring to a boil, cover to cook for 15 minutes.
• Using a hand blender, blend the soup in the pot, until smooth.
• Add coconut milk, 1 cup diced potato, 5 cups corn kernels, red pepper and seasoning to the pot. Stir well.
• Bring to a simmer, cover and cook for 15 minutes.
• Check for seasonings.
• If the soup is too thick, add more vegetable broth or water.
• Serve with crusty bread, fresh herbs and aleppo pepper if you want a hint of heat.