This Late Summer Corn Chowder is the perfect way to use up end-of-season corn! Hearty and deeply flavorful, you’ll never guess that this chowder is completely vegan. It’s light enough for warm days, but cozy enough for chilly nights. Made with vegetables, creamy coconut milk, and a corn cob broth, this is the perfect late summer / late fall dish!
Back with another Late Summer / Early Fall recipe! My Late Summer Squash Lasagna was super popular on Instagram, and I’m hoping y’all will love this recipe just as much!
Even though I’m not vegan, I decided to make this recipe completely plant-based because I don’t exactly love soups that have a ton of dairy milk in the broth. I’m okay with butter and cream when the soup is blended, like a creamy tomato soup. However, I’m not a fan when the broth is totally liquid. So I decided to go with coconut milk instead, which pairs really well with corn!
Of course, in order to build really deep flavor for a vegan soup, a few secret ingredients are needed. First, I have you add soy sauce – which may sound weird in a chowder. However, soy sauce has a rich, umami flavor that this soup needs. Second, I have a mélange of spices that highlight and accentuate the corn, which also builds flavor. And lastly, I have you build a flavorful broth using the cobs of corn, which amps up the corn flavor as well! All in all, it’s a really tasty and easy chowder, and I hope you love it! :)
For more Late Summer / Early Fall recipes, try this seasonal Dense Bean Salad and this Late Summer Squash Lasagna!
Late Summer Corn Chowder (Vegan!)
Ingredients
Corn Stock
- 4 Corn Cobs with the corn cut off
- 4 Cups Vegetable Broth
- 2 Cups Water
- 1/2 Tsp Salt
- 2 Bay Leaves
The Corn Chowder
- 2 Tbsp Extra Virgin Olive Oil
- 1 Cup Carrots chopped
- 1 1/2 Cups Celery chopped
- 1 Yellow Onion diced
- 2 Cups Potatoes chopped into approx. 3/4" cubes
- The Corn from 4 Cobs of Corn
- 2 Tsp Smoked Paprika
- 1 Tsp Dried Thyme
- 1 Tsp Garlic Powder
- 1/4 Tsp Salt
- Fresh-Cracked Black Pepper to taste
- 2 Tbsp Soy Sauce
- 2 Cups Unsweetened, Unflavored Coconut Milk or Cream see notes
- Juice from 1/2 Lemon
- Fresh Herbs for Garnish optional
Instructions
- To begin, cut the corn off of four cobs. Set aside the corn, and add the bare cobs to a stock pot. Add in the rest of the stock ingredients, and bring to a boil. Once the stock is boiling, reduce to low heat and let it simmer while you set up the rest of the ingredients, or for at least 15-20 minutes.
- Now, prep your veggies – chop up your carrots, celery, and onion. Chop up your potatoes into roughly 1/2 – 3/4" cubes (though it doesn't have to be exact).
- Bring a large pot to medium heat. Add in the olive oil, then add in your chopped carrots, celery, and onion. Sauté the veg for about 2-3 minutes.
- Then, add in the chopped potatoes, corn, and all of the spices. Stir it all around for about a minute to bloom the spices.
- Then, add in the soy sauce and coconut milk.
- Use tongs to remove the corn cobs and bay leaves from the corn stock. Carefully pour the hot corn stock over the vegetables in the other pot, then stir. Taste the soup once stirred, and adjust spices to your liking (i.e. add more salt, more paprika, etc.).
- Bring the chowder to a boil, then reduce to a simmer for about 10-15 minutes, or until the potatoes are fork-tender.
- Take the chowder off heat and squeeze in the juice from 1/2 lemon (or more, if you like!).
- Garnish the chowder with fresh herbs, if you'd like, and enjoy!
Notes
- Using coconut milk will result in a thinner chowder, and using coconut cream will result in a thicker chowder. Make sure you are using unsweetened and unflavored coconut milk – many of them can contain vanilla flavoring (and we do not want that!!)
- This recipe does not contain a roux, but you can add some (or a about 1-2 tsp cornstarch) if you’d like a thicker chowder.
Nutrition
Late Summer Corn Chowder FAQs
How long will this chowder last in the refrigerator?
This chowder will last about 3-4 days for best freshness and quality.
What are the different variations of corn chowder?
Traditional corn chowder contains milk and bacon, but this version is dairy-free and vegan, creating a lighter (yet still flavorful) chowder. Some people also add seafood to corn chowder, though we’re not doing that here!
Where did corn chowder originate?
Chowder is an American staple. One of the earliest records of corn chowder was Mary Lincoln’s recipe published in the Boston Cook Book in 1884! In America we also have New England and Manhattan clam chowders, which are both classics.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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