I don’t usually make soup that much in the summer. Soup is more of a winter thing for me and we get a loooooooot of winter in these parts! So by the time summer comes, I tend to eat a lot more simply…i.e. lots of finger food like bell pepper and hummus, sandwiches, fruit, popcorn, nuts, etc.
I decided to make an exception because this just looked so yummy. And it was! I hope you enjoy this tasty plant-based recipe!
Summer Corn Chowder adapted from The Minimalist Baker
- olive oil spray + water for cooking onion/garlic
- 1 medium onion, chopped (about 1 C.)
- 3 cloves garlic, minced
- 6 small red potatoes, quartered (I left the peels on, but you can peel them if you’d like.)
- Sea salt and ground black pepper
- 1.5-2 cans of corn (or 3 ears with the kernels sliced off if corn is in season for you)
- 2 C. veggie broth
- 2 C. unsweetened plain almond milk* (or you can use regular milk if you aren’t eating plant-based)
- optional: 1-2 Tbsp nutritional yeast for a cheesy flavor
- 2 TBS. cornstarch/water to make a slurry
Spray a medium-sized soup pot with olive oil spray. Add onion and garlic and sauté for 3-4 minutes. Add a little water to keep the onion and garlic from sticking to the pan if needed.
Add potato, season with a little salt and pepper, and cover the pot with a lid for about 5 minutes.
Add 1.5 cans of corn, reserving 1/2 a can for garnish, and stir.
Add broth and almond milk, cover, and bring to a low boil. Reduce heat to low. Cook about 5 minutes, or until the potatoes are soft and easily pierced with a fork.
Use a hand blender to blend the soup to desired consistency. I like mine a little chunky but still with some creaminess to it. Do whatever you like!
If using nutritional yeast, add now. For plant-based cooking, nutritional yeast gives dishes a bit of a cheesy flavor. To be honest, I haven’t been able to find nutritional yeast in Moscow, but I had some my mom had sent me in a package from Trader Joe’s, so I used it. It will still be tasty without it!
Taste and adjust seasonings as needed.
Mix 2 TBS. cornstarch with a little water to make a thin paste and add this to the soup. (It’s called a slurry and it will help thicken that chowder right up!) Simmer at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
To serve, top a little more corn and black pepper. Add a sprinkle of paprika for color. You carnivores, go wild and add some cheese or bacon. 🙂