Like many, when I hear Summertime, I equate that to “Lazy Cooking”! So, I’m all for great tasting dishes that I can whip up in minutes or throw on the grill! Especially with the 95 degree days we’ve been having lately. So, if you’re anything like me, then you’ll totally appreciate my Summer Corn Chowder, topped with sautéed cherry tomatoes, rosemary, and fresh cucumber. Finish with a drizzle of robust olive oil, smoked paprika, black pepper and voila, you are DONE! It’s light, sweet, savory, and gets bonus points because the kids actually eat it. They DEVOUR it!
I love making this Summer Vegan Corn Chowder because it’s incredibly easy to make, and the ingredients are incredibly inexpensive. You just need some corn, an onion, broth, vegan heavy cream, and optional cherry tomatoes and cucumbers for garnish. I’m sure you already have the spices already in your cabinet, but if not, they’re fairly inexpensive as well.
Your Questions answered on how to make the best Summer Vegan Corn Chowder
- Do I have to use fresh corn? No, you do not have to use fresh corn. You can use frozen corn as well as fresh. I have not tried it with canned corn, so I’m not comfortable with recommending corn from the can.
- Do you have to use vegan heavy cream? Yes, if you want it to be vegan. I like to use Vegan Heavy Cream by Silk, and I usually get it from Target. If you don’t have vegan heavy cream available, you can swap for a nut milk of your choice, however, I would use 1/4c instead of a 1/2c. If you don’t care about it being vegan, then please feel free to use dairy heavy cream.
1tbs olive oil
3c Corn kernels
1/2 Yellow onion (diced)
1c Vegetable Broth
1/2c Vegan Heavy Cream
1tsp minced garlic
1/2tsp white pepper
Garnish with Cherry tomatoes, diced cucumber, rosemary, smoked paprika, and black pepper.
In a large skillet, add olive oil and onions over medium heat.
After a minute of cooking, add corn kernels and garlic. Cook for another 3-4 minutes.
You want to make sure that kernels are cooked, but be careful not to burn.
Stir in vegetable broth and vegan heavy cream.
Let simmer for 8-10 minutes.
Turn off heat and let corn mixture sit for 3 minutes.
Add to a blender and blend until you reach your desired consistency. (I like mine with texture.)
Serve hot or room temperature.
Top with sautéed cherry tomatoes & rosemary, diced cucumbers, smoked paprika, and black pepper.