Delicious Summer Corn Chowder

This summer corn chowder transforms fresh corn into a luxurious, creamy soup that perfectly balances sweet and savory flavors. The charred corn adds a delightful smokiness while the jalapeño brings just enough heat to keep things interesting.

I first made this chowder after an ambitious farmers market haul left me with more corn than we could possibly eat on the cob. Now it's become our go-to summer soup that even my vegetable-skeptical nephew requests when he visits.

Ingredients

• Fresh corn: Kernels cut from the cob for that irreplaceable sweet summer flavor
• Red bell pepper: Adds vibrant color and a subtle sweetness that complements the corn
• Red onion: Provides a sharper flavor than yellow onions would and adds beautiful color
• Garlic cloves: For aromatic depth, look for firm heads without any sprouting
• Jalapeño pepper: Brings gentle heat, choose smaller peppers for more intense flavor
• Fresh cilantro: With stems included, the stems contain incredible flavor for the base
• Smoked paprika: Creates depth and smoky notes without needing a grill
• Vegan cream cheese: Delivers silky richness without dairy, choose a brand that melts smoothly
• Gold potatoes: Maintain their structure while helping thicken the soup naturally
• Vegetable broth: As the flavorful base, select low sodium to control salt levels
• Lime wedges: For serving; the acidity brightens all the flavors

Step-by-Step Instructions

Sear the Corn:

Heat avocado oil in a large pot over medium high heat until it shimmers but doesn't smoke. Add corn kernels in an even layer and resist stirring for the first 2 minutes to encourage browning. Continue cooking for 8 to 10 minutes total, stirring occasionally until you see golden brown caramelization on many kernels. This caramelization creates the foundation of flavor for the entire soup.

Season the Aromatics:

Add the diced bell pepper, red onion, minced garlic, jalapeño, cilantro stems, smoked paprika, and cumin to the pot with the corn. Reduce heat to medium to prevent burning the garlic. Sauté everything together for 2 to 3 minutes until the onion becomes translucent and the spices become fragrant. The vegetable mixture should look colorful and glossy.

Create Creaminess:

Add the vegan cream cheese to the vegetable mixture and stir continuously until it melts completely and coats all the vegetables. This should take about 1 minute. There should be no visible chunks of cream cheese remaining. Add the diced potatoes and vegetable broth, stirring well to incorporate everything.

Simmer Until Tender:

Bring the mixture to a rolling boil over high heat, then immediately reduce to low. Allow the soup to simmer gently for 10 to 12 minutes, occasionally stirring to prevent sticking. Test the potatoes with a fork; they should offer no resistance when pierced but still hold their shape rather than dissolving.

Blend for Texture:

Carefully transfer half of the soup to a blender, securing the lid with a kitchen towel to prevent hot splatters. Blend until completely smooth, about 30 seconds. Return this silky portion to the pot and stir to combine with the unblended soup. This creates the perfect balance of creamy base with chunks of vegetables for texture.

Serve Fresh:

Ladle the hot soup into bowls and top generously with the reserved chopped cilantro leaves. Add a squeeze of fresh lime juice just before eating to brighten all the flavors. The contrast between the creamy soup and the fresh lime and cilantro makes each bite vibrant and complex.

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The real secret to this soup is the corn itself. While conventional supermarket corn works fine, freshly picked sweet corn transforms this into something extraordinary. I learned this after comparing a batch made with corn from my neighbor's garden versus store bought the difference was remarkable.

Make-Ahead Tips

This soup actually improves overnight as the flavors meld together. To make ahead, follow the recipe through the blending step, then cool completely before refrigerating. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency. Add the fresh cilantro and lime juice only after reheating to preserve their bright flavors.

Smart Substitutions

If fresh corn isn't available, frozen corn kernels can work in a pinch. Thaw completely and pat dry before searing. For a heartier version, add diced zucchini or summer squash along with the bell pepper. Regular cream cheese works perfectly for non-vegans, and coconut milk can substitute for a different but equally delicious creamy texture.

Serving Suggestions

This chowder pairs beautifully with a simple green salad dressed with lime vinaigrette for a complete summer meal. For heartier appetites, serve alongside corn bread or a crusty sourdough loaf. To elevate for guests, top each bowl with additional toppings like avocado chunks, crispy tortilla strips, or a small dollop of Mexican crema.

Frequently Asked Questions

→ Can I use canned or frozen corn instead of fresh?

Yes, canned or frozen corn works as a substitute. Simply drain or thaw before using.

→ How can I make this dish spicier?

Add extra jalapeño or use a pinch of cayenne pepper to increase the heat level.

→ Can I substitute vegan cream cheese with another ingredient?

Try using coconut cream, cashew cream, or another plant-based cream alternative for similar results.

→ How should I store leftovers?

Store the chowder in an airtight container in the fridge for up to 5 days.

→ Can I omit the cumin to simplify the flavor?

Yes, the cumin is optional and can be omitted without impacting the overall flavor significantly.