This vegan summer corn chowder recipe features potatoes, white beans and green chilies is a delicious way to use fresh corn.

Overhead view of a handled bowl summer corn chowder soup topped with micro-greens and kernels of fresh corn. A spoon rests in the bowl and two additional bowls of soup are just out of frame.

Why Make this Recipe

This recipe is perfect for late summer and fall when fresh corn is in season. It features bold ingredients like green chilies, sun-dried tomatoes and cajun seasoning, along with potatoes and white beans for a creamy finish.

This soup is a crowd-pleaser and perfect for serving as the temperatures start to drop but you’re quite ready to say goodbye to summer.

Whether you serve it on its own for a light meal or pair it with grilling or a fresh green salad, you’ll love this zesty 30-minute soup any night of the week!

Recipe Highlights

  • Vegan, gluten-free and can be oil-free and nut-free.
  • Can be made in advance.
  • Zesty, spicy, savoury and slightly sweet flavour.
  • Ready to enjoy in 30 minutes.
  • Perfect for late summer and fall when corn is in season.

Ingredients & Substitutions

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

All ingredients needed for making a summer corn chowder recipe with sun dried tomato, green chili and white beans. Each ingredient is labelled with text and the list can be found on the page in the recipe card..
  • Olive Oil: Use olive oil or substitute avocado oil or another cooking oil you like. You can use water or broth for an oil-free soup.
  • Onion: White or yellow onion works.
  • Garlic: Use fresh minced or grated garlic.
  • Cajun Seasoning: This can be substituted with creole seasoning, Old Bay seasoning or 2 tsp paprika, 1 tsp cayenne pepper and 1/2 tsp each oregano and thyme.
  • Sun Dried Tomatoes: You can use dried sun-dried tomatoes or drained sun-dried tomatoes packed in oil. An alternative to these would be roasted red pepper or you can leave them out.
  • Potato: Use Yukon gold potato or another yellow potato variety for best results.
  • Beans: You can use navy beans or white kidney beans/cannellini beans.
  • Corn: This recipe is for fresh corn but you can substitute canned or frozen corn (about 3 cups).
  • Green Chili: Look for canned green chilis with other Mexican-inspired ingredients like salsa, taco seasoning, refried beans, etc. If you can’t find canned green chilies, you can use jalapeno or poblano peppers.
  • Broth: You can use any canned, carton or cubed vegetable broth or stock you like.
  • Milk: I would recommend unsweetened almond milk but cream, heavy cream, unsweetened cashew milk or light coconut milk also work.

Step-by-Step Instructions

Step 1: Saute Aromatics

Heat the olive oil in a large soup pot then add the onion and cook for a few minutes until softened.

Add the garlic and cook for another 30 seconds to 1 minute, then stir in the cajun seasoning and cook for another minute, stirring constantly.

Garlic, onion and cajun seasoning cooking in a large soup pot.

Step 3: Cook Soup

Add the rest of the ingredients, bring it to a light simmer, then cover and cook for about 20 minutes until the potato is fork tender.

A large soup pot of corn, sun dried tomatoes, potato, white beans and broth. A spoon rests in the pot.

Step 4: Blend Soup

Scoop about 3 cups of the soup out and into a blender. Blend it until completely smooth. Be sure to let the steam release as you’re blending!

Blended potato corn soup in a blender container.

Pour the blended portion back into the pot and mix with the remaining soup. Taste and adjust the seasoning if needed.

A large pot of creamy summer corn and potato chowder with corn kernels in it. A spoon rests in the pot.

Try your corn chowder topped with cooked or roasted corn kernels, crumbled tempeh bacon or coconut bacon, green onions, sour cream or diced jalapeno.

It’s also delicious served with fresh soft bread, toasted sourdough or any other bread you enjoy!

Close up overhead view of a bowl of summer corn chowder with sun dried tomato and potato in it. The soup is topped with corn kernels and a few micro greens.

FAQs

What can I use instead of cajun seasoning?

This can be substituted with creole seasoning, Old Bay seasoning, 1-2 tsp adobo sauce, or 2 tsp paprika or smoked paprika, 1/2-1 tsp cayenne pepper (depending on how much heat you want), 1/2 oregano and 1/2 tsp thyme and just be sure to season with salt and pepper as you go.

What can I use instead of green chilies?

If you can’t find canned green chilies, you can substitute 1 deseeded and diced jalapeno pepper or small poblano pepper.

Can I use frozen corn?

This recipe is best with fresh corn but it can also be made with frozen or canned corn. Substitute 3 cups frozen or rinsed canned corn for the 4 ears of fresh corn.

Spoon scooping into a bowl of summer potato corn chowder topped with fresh corn and a few sprouts. There is another bowl of soup in the background.

Storing

  • Cool before storing.
  • Store leftover chowder in a sealed container in the fridge for up to 4 days.
  • Freeze in a freezer-safe container for up to 3 months.
  • Thaw in the fridge before reheating it in the microwave or in a pot on the stovetop until heated through.

More Soup Recipes

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Overhead view of a handled bowl summer corn chowder soup topped with micro-greens and kernels of fresh corn. A spoon rests in the bowl and two additional bowls of soup are just out of frame.

Creamy Vegan Summer Corn Chowder

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: American
  • Diet: Vegan

Description

Enjoy this lovely summer corn chowder during the late summer and fall when corn is in season.


Ingredients

Scale
  • 2 tablespoons olive oil (30 mL)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon cajun seasoning
  • salt and pepper
  • ¼ cup sun-dried tomatoes, chopped, optional
  • 2 large Yukon gold potatoes, diced (approx. 500 g)
  • 1 (15-ounce) can of navy beans, drained
  • 4 ears of fresh corn, kernels removed
  • 1 (4-ounce ) can diced green chilies
  • 4 cups vegetable broth (1000 mL)
  • 1 cup unsweetened dairy-free milk (250 mL)
  • 2 tsp cornstarch, optional

Instructions

  1. Heat Oil: Heat the oil in a heavy bottomed 5-quart Dutch oven over medium heat.
  2. Cook Onion: Once hot, add the onion with a pinch of salt and pepper and cook for 3-4 minutes until softened but not browned, stirring occasionally.
  3. Add Garlic and Seasoning: Add in the garlic and cook for an additional 30 seconds, then add the cajun seasoning and cook for another 30-60 seconds, stirring constantly.
  4. Simmer Soup: Add everything else to the pot (except the cornstarch, if using), season with another pinch of salt and pepper, and bring it to a light simmer. Cover and cook for 15-20 minutes until the potatoes are fork tender. 
  5. Blend Soup: Transfer about 3 cups of the soup to a blender and blend until smooth. Be careful to allow steam to release while you blend. Pour the soup back into the pot with the unblended portion and stir to combine.
  6. Add Cornstarch (Optional): For additional thickening, mix 2 tsp cornstarch with 2 tbsp water until combined then whisk it into the soup.
  7. Season and Serve: Taste and adjust for seasoning if needed and serve immediately.

Notes

To substitute canned or frozen corn, use approx 3 cups.

Cajun seasoning can be substituted with creole seasoning, Old Bay seasoning, 2 tbsp adobo sauce or this spice mixture: 2 tsp paprika or smoked paprika, 1/2-1 tsp cayenne pepper (depending on how spicy you want it) and 1/2 tsp each dried oregano and thyme.

Green chilies can be substituted with finely chopped 1 jalapeno or 1 small poblano pepper with the seeds removed.


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 388
  • Sugar: 14 g
  • Fat: 10 g
  • Carbohydrates: 60 g
  • Fiber: 6 g
  • Protein: 10 g

Keywords: summer corn chowder, potato corn soup, green chili corn chowder