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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! 🌱