Simple Summer Corn Soup
9-ingredient simple summer chowder with corn and potatoes. Blend for a creamier soup, or leave as is for a brothy soup with more texture.
Servings 3
Ingredients
- 2-3 Tbsp olive oil
- 1/2 large white onion (chopped // 1/2 onion yields ~1 cup)
- 2 cloves garlic (minced)
- 4 small red potatoes* (quartered // peeling optional)
- Sea salt and ground black pepper
- 3 ears corn* (kernels sliced off)
- 2 cups low sodium veggie broth* (DIY or store-bought)
- 2 cups unsweetened plain almond milk* (or regular milk if not vegan // homemade cashew milk would also work well)
- 1-2 Tbsp nutritional yeast (optional for a cheesy flavor)
FOR SERVING
- 2-3 stalks green onions (for garnish // chopped)
- Black pepper
- Paprika (optional)
Instructions
- To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
- Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
- Add most of the corn, reserving a little for garnish, and stir.
- NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and replace it with additional vegetable broth for best texture/flavor.
- Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5-10 minutes.
- If blending, add 3/4 of the soup to a blender* and blend until creamy and smooth. If using nutritional yeast, add now.
- Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
- To serve, top with chopped green onion, remaining fresh (or lightly sautéed) corn, and black pepper. Add a sprinkle of paprika for color.
Notes
*1 russet potato can be subbed for the 4 small red potatoes.
*1.5 cans corn can be subbed for the 3 ears fresh corn.
*If not using a heat-safe blender that releases steam, let the soup cool for a bit before blending.
*Nutrition information is a rough estimate calculated using half almond milk, half vegetable broth.
*1.5 cans corn can be subbed for the 3 ears fresh corn.
*If not using a heat-safe blender that releases steam, let the soup cool for a bit before blending.
*Nutrition information is a rough estimate calculated using half almond milk, half vegetable broth.
Nutrition (1 of 3 servings)
Serving: 1 serving Calories: 220 Carbohydrates: 26 g Protein: 3.5 g Fat: 11 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 412 mg Fiber: 4 g Sugar: 5 g