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+ servings
Simple, easy and delicious Summer Corn Soup
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4 from 1 vote

Creamy & Healthy Fresh Summer Corn Chowder

This summer corn chowder is prepared using fresh corn, carrot, celery, and potato. Healthy, dairy free corn soup to enjoy any time of the year. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch / Dinner, Soup
Servings: 4
Calories: 257kcal

Ingredients

  • 3 corn ears kernels removed
  • 3 small butter potatoes
  • 2 medium carrots finely diced
  • 1 celery stalk finely diced
  • 2-3 garlic cloves minced
  • 2 tbsp cashew cream (or 1/4 cup dairy cream)
  • 1 tbsp fresh thyme leaves (1 tsp dried)
  • 4 cup vegetable broth (or chicken broth)
  • salt and pepper
  • 1 tsp avocado oil (or any cooking oil)

Instructions

  • Heat oil in a dutch oven on medium heat.
  • Add garlic and saute for 30 sec or until fragrant. Add onion and cook for 3-4 min or until translucent
  • Then add corn, carrot, celery, and potato. Saute them for 4-5 min. Add vegetable broth and bring the mixture to a boil.
  • Add fresh thyme and simmer the soup on low heat for 10-15 min or until potatoes and veggies are tender
  • Take out half of the soup mixture in a blender jar and blend until it gets to a smooth consistency
  • Pour back the blended soup in the pot and mix well.
  • Add cashew cream, salt, and pepper; mix well. Cook for another 5 min.
  • Serve warm as a side or with toasted bread slices or alongside a cheese sandwich for a light meal

Notes

  1. You can add half and half or heavy cream instead of cashew cream to make it a conventional creamy corn chowder.
Love creamy soups? Then you will also like this creamy broccoli soup and cream of cauliflower soup.
 
 

Nutrition

Calories: 257kcal