Summer Corn Chowder
This Summer Corn Chowder is thick, creamy, and full of fresh summer ingredients like Jalapeño, Cilantro, and Red Onions. It's also Dairy-Free and Vegan!
This Summer Corn Chowder is thick, creamy, and full of fresh summer ingredients like Jalapeño, Cilantro, and Red Onions. It's also Dairy-Free and Vegan!
- 4 cups vegetable broth
- 1 red bell pepper diced
- 1 small red onion diced
- 2 cloves of garlic minced
- â½ tsp smoked paprika
- 1 tsp salt or to taste
- 5 ears of corn sliced off the cobâ (~ 4 cups)
- 1 jalapeno diced and seeds removed
- â½ bunch of cilantro
- 4 oz vegan cream cheese*
- 3 cups gold potatoes diced into small pieces (i left the skin on)
- optional: lime wedges for serving
- Carbohydrate 11.2668516666667 g
- Cholesterol 0 mg
- Fat 0.177693333333333 g
- Fiber 1.47191661689679 g
- Protein 1.0056 g
- Saturated Fat 0.0103658333333333 g
- Serving Size 1 1 -6 Serving (382g)
- Sodium 557.752333333333 mg
- Sugar 9.79493504976988 g
- Trans Fat 0.132933333333333 g
- Calories 49 calories
Step-by-step
- First, prep all of your veggies. Separate the Cilantro stems from the leaves and finely chop them; save the leaves to garnish the soup at the end of the recipe.
- Add the Corn to a large non-stick pot over Medium-High Heat. If your Corn is dry, add 1/3 cup of Water to the pot.
- "Sear" the Corn for 10-12 minutes, stirring occasionally.
- Next, "de-glaze" the pot by adding 1/2 cup of Water; this will remove the brown marks on the bottom of the pan. Add the Bell Pepper, Red Onion, Garlic, Jalapeño, Cilantro Stems, Garlic, and Smoked Paprika to the pot; reduce the heat to medium and sauté until the Onion is translucent.
- Add the Vegan Cream Cheese to the pot and mix it in with the veggies until it is evenly distributed. Then, add the Gold Potatoes and Vegetable Broth, stirring well.
- Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 10-12 minutes, or until the Potatoes are tender.
- Transfer half of the soup into a Blender and carefully blend until smooth and creamy; return this to the pot, then mix well.
- Divide the soup into bowls, then top with Cilantro leaves and a squeeze of fresh Lime. Leftovers will keep in the fridge for up to 7 days.
Summer Corn Chowder: A Vibrant Vegan Delight
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights often involve juggling homework, extracurricular activities, and the endless to-do list. But even amidst the chaos, I crave nourishing meals that don't sacrifice flavor or time. That's where this Summer Corn Chowder comes in – a vibrant, dairy-free, and vegan recipe that’s surprisingly quick and easy to prepare.
This chowder is more than just a meal; it’s a celebration of summer's bounty. The sweetness of the corn, the subtle heat of the jalapeño, and the refreshing cilantro combine to create a symphony of flavors that will transport you to a sun-drenched field. The beauty of this recipe lies in its simplicity. No complicated techniques, no obscure ingredients – just fresh, seasonal produce transformed into a creamy and satisfying soup.
The Magic of Simple Ingredients:
The foundation of this chowder rests on the humble corn. I prefer using fresh corn on the cob, as the flavor is unparalleled. But if fresh corn isn't readily available, frozen corn works just as well. The key is to allow the corn to develop a slightly browned, caramelized flavor, which adds depth and complexity. The other ingredients enhance the corn's natural sweetness and provide a pleasant contrast in texture and taste. The red bell pepper adds a touch of sweetness, the red onion offers a pleasant sharpness, and the jalapeño provides a gentle kick. The cilantro, both stem and leaves, adds a fresh, herbaceous note that perfectly complements the other flavors.
Dairy-Free Delight:
One of the things I love most about this chowder is its dairy-free nature. Using vegan cream cheese creates a luxuriously creamy texture without any of the guilt associated with dairy products. This makes the soup suitable for vegans and those who are lactose-intolerant. The absence of dairy doesn't compromise the richness or creaminess of the soup; in fact, it allows the other flavors to shine through.
A Weeknight Winner:
This Summer Corn Chowder isn't just a delicious and healthy meal; it's also incredibly convenient. The preparation time is minimal, and the cooking time is short, making it an ideal weeknight dinner. Plus, it makes fantastic leftovers, perfect for a quick lunch the next day. This chowder has become a staple in our home, a comforting and flavorful meal that requires minimal effort but delivers maximum satisfaction.
Beyond the Bowl:
This versatile soup can be enjoyed in various ways. It’s delicious on its own, but you can also pair it with crusty bread for dipping, grilled chicken or fish for a heartier meal, or even serve it as a side dish alongside other summer favorites. The possibilities are endless. Experiment with different toppings, such as avocado, toasted pepitas, or a sprinkle of chili flakes, to add an extra layer of flavor and texture.
A Taste of Summer, All Year Round:
While the name suggests a summer-centric recipe, this chowder is fantastic year-round. When corn isn’t in season, feel free to use frozen corn or other vegetables to create a similar flavorful experience. Its versatility and ease of preparation make it a true culinary gem, a recipe that will find a place in your culinary repertoire for many seasons to come. So, ditch the complicated recipes and embrace the simplicity of this Summer Corn Chowder – a taste of summer, whenever you crave it.
