Summer Corn and Potato Chowder – Vegan and GF

corn chowder

Summer Corn and Potato Chowder

This is the perfect way to use fresh summer corn.  It is creamy, sweet and delicious.  This chowder is full of corn, veggies and fresh herbs.

Summer corn chowder is something I look forward to every year.  I love going to the farmer’s markets to stock up on all of the sweet corn.  It is great to eat right off the cob, but I love it just as much in this chowder.  The fresh corn is the key to this recipe.  You can use frozen, but it just doesn’t have as much flavor.

corn chowder

For this chowder I used red peppers, but you can change up what goes into it.  Zucchini is great in this recipe as well.  I use almond milk when I make this, but you can use your favorite nondairy milk.  Coconut milk might change the flavor quite a bit though.

Another great summer soup is Creamy Tomato Basil

corn chowder
Print

Summer Corn and Potato Chowder

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp vegan butter
  • 1 medium onion diced
  • 1 large red pepper diced
  • 2 stalks celery diced
  • 2 large potatoes peeled and diced into 1/2 inch cubes
  • 1 cloves garlic minced
  • 6 ears corn
  • 1 tbsp fresh thyme leaves
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp gluten free flour
  • 4 cups vegetable broth
  • 1 cup almond milk

Instructions

  1. Heat the oil and butter in a large pot over medium heat.  Add in the diced onion, diced celery, diced pepper and diced potatoes.  Cook the vegetables for about 10 minutes stirring occasionally until they just begin to soften.  

  2. While the vegetables are cooking cut the corm kernels off the cob.  Add the corn, garlic, thyme, salt and pepper into the pot and cook for a couple of minutes.  Add in the flour and stir to coat the vegetables.  Cook for another 2-3 minutes.  

  3. Add the vegetable broth into the pot with the vegetables and bring it to a boil.  Once it begins to thicken turn it down to a simmer and add in the milk.  Simmer the chowder for another 10 minutes.  

 

 

Print Friendly, PDF & Email

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *