Creamy Vegan Summer Corn Chowder

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.

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

Prep Time10

Cook Time25

Course: Soup

Cuisine: American

Servings:

Author: Deryn Macey

Ingredients

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

Heat Oil: Heat the oil in a heavy bottomed 5-quart Dutch oven over medium heat.
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.
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.
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.
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.
Add Cornstarch (Optional): For additional thickening, mix 2 tsp cornstarch with 2 tbsp water until combined then whisk it into the soup.
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