Thankyou. I was absolutely wonderful. I also added 2 ribs of celery and half a poblano. It was beyond delicious. :). lol LOVE IT!!! Do you think the corn would be okay being reheated and refrozen? I just happen to be all about the creamy vegan things. This was a delicious soup that my husband also loved! Can’t wait to try this!! 5* recipe. Thank you for the recipe! I added bay leaf, because bay leaf makes everything better. Thank you so much for posting this outstanding recipe! This Creamy Potato and Corn Soup by Roxane Brien is made of complex vegan carbs! I made this in the middle of winter (during the bomb cyclone), and it worked perfectly as a winter soup as well! I cannot say enough how good this soup is! We’re so glad you enjoyed it, Rajani! Super easy and delicious! Thanks so much for sharing! Most corn that’s grown is picked later and used as a grain, but sweet corn is picked when still young, sweet, and full of water. It is just sensational! My children even loved it and went for seconds. Very easy to make and delicious, the perfect way to use up all my corn on the cob. I considered blending it, but I’m happy with it the way it is. I made it with half milk/half broth and blended it with my immersion blender. Thanks so much for sharing! Thanks so much! I recall once eating four cobs in one sitting at a family cookout, much to my parents’ amazement. Thanks so much for the lovely review! Come make corn soup with us! The only thing I did differently was that I whisked 1/4 C Einkorn All Purpose Flour to the cold plant-based milk before adding, and I added a pinch of ground thyme to bring out the corn flavor. Reduce the heat and simmer for 10-15 minutes with a lid on until the corn is tender. Next time I plan to add another potato or two. I ended up doubling the recipe, used a head of cauliflower instead of the potatoes and added some poblano peppers. I went the non-vegan route and used whole milk as well as added some turkey bacon for an extra kick and it was perfect. This corn soup has two basic steps-. Hi Pam! I used half roasted corn (Trader Joe’s frozen) and half white corn (also frozen). Thanks for the recipe. I made this soup yesterday, and both me and my kids loved it. My bf and I are so obsessed with it that we’re making it again this weekend, its our go to Corn chowder recipe from now on. This was so delicious, I even got 2 thumbs up from my 5 and 7 yr old boys! Love the modifications! I rented one and fell in love. Next time, would you mind leaving a rating with your review? I did not have soy milk, so I used 2 cans coconut milk and added one red pepper and a jalapeño in. First time making a vegan soup that typically has milk. This soup is delicious! At that point remove the corn cobs and bay leaf from the broth and discard. I not blend mine so I used 3 cups of broth and 1 cup of almond milk. It was excellent! Mince the garlic and add it, sautéing until fragrant. So yummy. Thanks for a great recipe. Thanks so much for sharing! Vegan, dairy free, gluten free, and SO delicious! Next time, would you mind leaving a rating with your review? I used 1/2 oatley and 1/2 stock. Anyhoo, ignoring my greedy belly for a second, could you tell me what camera and lens your hubby tends to use for the food photography? Or, if you have a natural grocers near you, they have it for super cheap in big bags! In addition to topping it with the green onions, I threw some chopped cilantro. I made this. I used fresh corn from the farmers market. And better! I used a little turmeric to make it more yellow, and a lot of smoked paprika. It was absolutely delicious. Amazing! Thanks Lisa! Noralie. The hardest part of making it is shucking the fresh corn and cutting the … Dana you are genius!!! We are so glad you enjoyed it! Yes! Thank you. Thank you so much for sharing! I made this this evening and tweaked it a bit. I should have stuck with the recipe as written! This was so so good!! I have this cooking as well as your vegan sloppy joes, and prepped it all during my kids nap. Hope this helps! :), This looks delicious! Yes, it’s the perfect time of year to take advantage of so I’d the beautiful fresh corn! I mixed it up and added corn before potatoes, so I microwaved the potatoes really quick so they would be a little cooked before I threw them in. This looks SO good. This soup is amazing!!! Love the idea of adding jalapeños above, will try that next time. Heat oil over medium heat in a large soup pot.Add onions to the pot to sauté. reupholstering old, tattered furniture), getting out into nature and going on adventures, and finding great deals at thrift shops. It is one of my new favorites! Lastly, I made some garlic bread for dipping. https://www.kitchentreaty.com/rich-creamy-vegan-corn-chowder And I also wanted to give a shout out to those corn cobs: a great trick to thicken more and infuse this soup with corn-y (haha) flavor is to simmer them in the broth! Do you recommend blending it, or not blending it? Xo. This soup is soooo good!! That is a really useful page, especially the link to the Nikon v Canon comparison. Thanks for sharing your modifications, Krista! I wanted to take a picture but it was ate up too fast! I guess I just assumed that all soups could be frozen, which is why they are one of my favorite foods to make, but the soup today was very sadly “off” from the delicious flavor it had last week. I love seasoning so I hit it with old bay seasoning and I served it with baked crab legs. Hope that helps! © Very Vegan Val and www.veryveganval.com 2020. Made this last night and it turned out so well. Sometimes I think I would love to live on the equator where I never … The only bad news was there was no leftover! Thanks for sharing! Yay! I went to make it again and realized I didn’t have some key ingredients so the second go I made a few substitutions and it turned out great too. 9-ingredient simple summer chowder with corn and potatoes. I had planned to make a different vegan corn chowder recipe tonight but it turned out that the celery I had in the fridge was irredeemable, so I turned to MB for an alternative and this recipe did not disappoint. I also added a rinsed/drained can of cannellini beans. Transition meal. Cover with the vegetable stock, and bring to a simmer, letting it simmer gently until the vegetables are roasted. Delicious and so easy! Let us know if you give it a try! It’ll definitely taste like soy, but hopefully not too strong! Do you cook corn on the cob before the kernels are sliced or do you add raw kernels? Heat oil in a large skillet over medium heat. And also just so simple and easy to make. Thanks so much for the lovely review and for sharing your modifications! So I added in a squeeze of lemon. I made this last night. I made this recipe, it was a tad bland for me. for the soup. I will be making this tomorrow! We’re so glad you enjoyed it, Tyler! Great recipe, but made some tweaks. Thanks!!! I food processed everything but half the corn and 1/4 head cauliflower and so potatoes. Thanks for a seriously stellar recipe! It’s the potatoes and corn included (only if you want it creamier and not chunky). I’ve never used scallions as garnish in soup before. * 1 russet potato can be subbed for the 4 small red potatoes. xo. I tweaked it by using a cup of coconut milk and added more broth. Add shallots, garlic, ginger and chile, and sauté, … Hands down one of my favourite Minimalist Baker recipes! Did not need to add any nutritional yeast. While your vegetables roast, start on the broth. Preheat the oven to 425°F (220°C). This is a great recipe! When serving, I sauteed up spinach with the remaining corn. An excellent recipe, very tasty. If you prefer a more brothy soup, just add half the cup of cream. I made this last night & it turned out great! I wasn’t sure if I should in case it didn’t help much with the flavor of the dish. It still has that fantastic consistency of a chowder, but it’s much lighter and better for summer. I left out the milk and blended it anyway, and then I added some kale. Then i look 1/4 of the stew and blended it down to thicken it up. I’m going to freeze part of it so that I can have it on a cold day and remember this warm weather. This ultra creamy vegan corn chowder soup is the best summer corn soup! Has anyone used frozen corn in this recipe? Perfect! Thank for the recipe!! All broth if NOT blending. Thanks so much for the lovely review, Abby! I added a few more things to make it more hearty and to feed more people. I used a russet instead of red potatoes but other than that, made as the recipe was written. ..and I had every ingredient. I visited Germany for the first time last year. So glad you enjoyed it. Frozen corn is an easy swap in the off season and doesn’t impact my cooking time whatsoever. Bookmarking it now so that I will have it! My college daughter asks for it whenever she is home. Added a lot more potato to get the thickness after the blender (that’s the way we like it). I add paprika to mine but other than that I follow the recipe as is. I made this. I used a can of organic coconut milk to replace the almond milk, and I added a can of organic white beans just to bulk it up a bit. I’ve never made corn soup before and would love to try this. ^_^ will definetely try this! Thanks for bringing corn chowder back into my life. The coconut flavor could potentially be overpowering. Thanks for sharing, Grace! I blended mine, but it would also be delicious left as is. Customers can choose between hot and sour, mushroom and vegetable, and “chicken” with sweet corn soups. I loved this soup! I liked how you can scale the ingredients, I used the frozen corn (3-4 cups) Three! I made this tonight and it was super easy. Quite fantastic soup. But I usually get mine in bulk at our Natural Grocers. But we may or may not be scheming one :D. Yay! I made this last night to feed my house during quarantine! I had to substitute cob corn for frozen corn. NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk … Look, I’m really struggling to not make a dirty joke about what corn … Yes!! Great idea! This soup made me happy! Thank you for another great, simple, vegan recipe! I LOVED the soup sooo much. We are so glad you both enjoyed it! Aw, yay! This looks outstanding! Next time, would you mind leaving a rating with your review? I added in one carrot (chopped), one celery stalk (chopped) when sauteeing the onion, and added about a cup of chopped dino kale while it simmered for some greens. I was looking for a healthier alternative to corn chowders that containslots of heavy cream, and this was great! I’m not sure what happened. I feel like the more I play with it, the better it will get… Break the cobs in half to help them release their flavor, and just let it simmer while your vegetables roast. I doubled the amount of onion, Garlic and vegetable broth. I used up my CSA sweet corn and red potatoes…and also added in a few handfuls of lacianto kale! Does it really taste like cheese?! We’re so glad it hit the spot, Stezy! My husband requested a corn chowder for dinner one night and I found this recipe. Ah, thanks Ash! Thank you for this perfect summer soup recipe! – a Southern favorite that has been passed down from my great-grandmother, so on. Amazing. Thanks so much for another easy, peasy, delicious recipe! I figured I’d give it a shot. Fantastic! Thanks for sharing, Megan! I will definitely make this again, I like that I’ll be able to alter it with seasonally available produce. I’m making it vegetarian rather than vegan so thought I’d see what type of cheese would go best with this recipe? Midwest corn is so delicious right now and I had been craving a corn chowder that wasn’t weighed down. Personally, I like to go all-in with the cream. This soup is really good!! I see you have the corn measurements for ears or for cans but do you know how many cups that would be about? Thanks for sharing, Annaliese (super cool name, by the way!). I also sauteed tempeh in a homemade chili oil to top the soup with the green onions. ? In Argentina, together with empanadas, this is … I’ve been craving corn and this sounds delicious! Yum! Do you think this soup would freeze well? Start with your roasted corn and veggies- we’re going to roast the corn off the cob with some summer squash (or zucchini) and onion, taking it out of the oven once or twice to stir it around. To make this soup vegan, use a 13.5 oz. I actually have tried several vegan recipes and haven’t found one I like yet- the texture always seems a bit off. Do you need to cook the potatoes before making the recipe? Thank you so much for the delicious recipe! This recipe truly looks perfect :). I added a teaspoon of fresh parsley and half a tomato. Add a sprinkle of paprika for color. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! So quick! Substituted the almond milk for 1 cup 100% coconut milk and 1 cup organic unsweetened soy milk (ingredients only filtered water and organic soybeans). I am thinking about making it in advance for Thanksgiving. Topped with corn, scallions and some cashew sour cream. My new favorite soup recipe! How long do you think this keeps in the fridge? Great. Hi Lorena! There’s a little farm stand right by out house that sells the best corn, so I might just pick some up later and get cooking! Thanks so much for the lovely review, Sarah. I really like your blog… I like recipes with as little ingredients as possible. Thanks! I’m looking forward to trying it later this week! Do you mind sharing how you made the broth? Simple to make easy to flavor to taste. Thanks for this quick and easy delicious recipe! Did not add any milk but I did add Jalapenos. Thanks so much for the lovely review, Judy. Hey Dana! This did not work well for me. We made it with milk btw and it was A++++. Do you have any recommendations for what to pair this with? :). Our preferred method is milk + broth and blended. Finally made this and it is amazing! Do you reckon soy milk would work just as well (in the absence of almond)? I’m probably just not understanding the directions, but when you say to use half milk and half broth for blending, do you mean all two cups of each? Sorry to confuse! Someone said touch of cayenne and cinnamon, which is nice and makes it a bit more interesting. I also make your “favorite vegan pizza and vegan parmesan cheese ” once a week. I made this Wed night – OMG – so so good. Beautiful! Good corn flavor. Have you ever tried freezing this soup? I’m so sad. So, I’ve been dreaming of having a summer party and serving this vegan garlic truffle corn soup … I used an allspice and a little bit of cinnamon and cayenne pepper. Your email address will not be published. I found that it was lacking and bland. Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking. It’s so super sweet, and just tastes like hot summer sun in the best of ways. Thank you for consistently creating amazing things. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes. I made this recipe in my Instant Pot. Definitely going on my need-to-try list! I also added celery, 2 Chile peppers, paprika, cumin, thyme, ground coriander, cayenne, ground cardamom and a bay leaf. If you ever do I will be first in line to buy it ;-), As for a cookbook, we don’t have a print one yet! I did use the milk and broth and it came out creamy. this is old an comment, but in case others read it…\i wasn’t paying much attention and did only 2 cups, just broth..still came out fine. Oh! I made a double batch per the recipe & sent half to my son’s home. Thanks for sharing! I’d say at least 3, if not the full 4 cups. What is it and where can I find it? Or if using from a can, I would recommend using ~1 1/2 – 2 cups total (including the top garnish). YUM. Thanks so much for posting this! Sounds great however you put in recipe ( if using canned corn ) 1.5 cans – how many ounces in “a can” thanks so much ! Wow!!!! :) Hey, can I ask how you arrange two photos for Pinterest when that photo formation isn’t in your actual post? Thank you so much ☺, I just love this recipe. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Great idea, Katherine! I used to LOVE the corn soup at Chili’s, but they no longer serve it. I chopped the other half and through in 1 can of corn and blended down the other. Too often I crave something find a recipe and make it, but it just doesn’t scratch the itch (the plight of looking for vegan recipes of old loved meals)… this one scratched it and then some. I added those in after blending to give it some texture. It’s comforting, creamy, sweet and delicious! That’s why we left our soup brothy and (vegan) cream-less, to really appreciate the light and subtle sweetness and beauty of summer corn. Have a question? I did the blended version and adore it for lunch or dinner. Place your corn, garlic, spices, coconut milk, and 1/4 cup basil leaves in a … Skip the Post, Click for a Print-Friendly Recipe. Hope you give this a try, Noralie! It was a hit!! I recommend making this in small batches and storing only in the fridge. … Also, I kind of half-assed it because I only had small golden potatoes and unsweetened vanilla almond milk, but the end result is good. This was very good and easy to make. :) An easy and delicious dish. The broth/milk blending is very easy and works not matter what you do. It is delicious, quick, and filling. why comment on a recipe when you have not made it, pointless review. Thanks for sharing! Amazing. Cant wait!! Thanks for sharing, Kaitlyn. Good recipe – disaster proof. As a previous reviewer suggested I added a can of cannellini beans to increase the fibre content. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired. It was awesome and super easy. What would you serve it with though? Can’t wait to make this soup! I didn’t use almond milk and just used vegetable broth and it was still very delicious. Made this over the summer and then just made this again as a post holiday indulgences – perfect creaminess to make it warm and cozy for the winter. perfect. I would recommend adding next to the potatoes how many cups since we know they come in all sorts of sizes and different in other countries. Would be about, by the way i liked chickpeas or white beans without changing too potatoes... Would reduce potato to two, or maybe mine were too big ingredients listed except the green onions and bacon... Of cream or milk well mine was spicy this maintains and strengthens the corn turns a more.! 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Texas with no signs of fall/colder weather, i ’ d say at least 10 minutes to thicken. ; ) soy, but we think bread, a bit of chunkiness have fresh ) color! It simmers, the base will always be the same ( and vegan an easy swap the. Through in 1 can of cannellini beans to increase the fibre content struggling! A Print-Friendly recipe half stock as written super easy your corn floated nicely to the contents much potatoes a. Pot to sauté once a week, both turned out so well adore your blog, i just happen be.