Summertime Corn Chowder (dairy free)

There’s something so comforting about a big bowl of creamy soup—especially when it’s made with fresh, seasonal veggies. This recipe is inspired by late summer abundance: sweet corn, golden potatoes, and squash all come together with creamy coconut milk for the ultimate cozy-meets-light dish. It’s hearty enough to be a full meal, yet fresh and nourishing so you’ll feel energized, not heavy.

I love making this when I want something grounding but vibrant, and it’s always a crowd-pleaser. Plus, it’s fully plant-based, naturally gluten-free, and easy to make in one pot.

Print Recipe

Summertime Corn Chowder

Ingredients

• 5 ears of corn husked
• 1 onion diced
• 4 cloves garlic minced
• 1 teaspoon paprika
• 2 small–medium carrots chopped
• 2 cups mushrooms shiitake or your choice, sliced
• 2 medium golden potatoes cubed
• 1 yellow squash chopped
• 1 14 oz can coconut milk
• 4 cups vegetable broth or water with veggie bouillon cubes
• Salt & black pepper to taste
• Optional toppings: fresh cilantro, lime, pickled red onions, chopped chives

Instructions

Prepare the corn:

• Bring a pot of water to a boil and cook the corn until tender, about 5–7 minutes. Drain and set aside to cool.

Sauté aromatics:

• In a large pot, heat a splash of oil over medium heat. Add the onion and garlic and sauté until translucent and fragrant, about 3–4 minutes.
• Stir in the paprika, salt, pepper, and mushrooms. Cook for another minute.

Add vegetables & broth:

• Mix in the carrots, potatoes, and squash. Pour in the vegetable broth and coconut milk.
• Bring to a boil, then reduce to a simmer.
• Cook until vegetables are fork-tender, about 15–20 minutes.
• Once veggies are soft, use an immersion blender to blend about half of the soup (or transfer to a blender in batches). This will give the soup a creamy base while keeping some chunks for texture.

Final Touches:

• Shave the kernels off the cooked corn and stir them into the soup. Simmer for another 5 minutes to meld flavors.
• Ladle into bowls and top with fresh cilantro, pickled red onions, and chives. Enjoy warm! 🌱