This non-dairy corn chowder is the easiest soup that can actually be served cold or hot. It is inspired from Judita Wingall’s Raw & Simple cookbook.
Related: 14 Easy Healthy Soup Recipes
Vegan Corn Chowder
Servings
4 Servings
Ingredients
- 2 pounds frozen corn kernels thawed (you can use fresh off the cobb when it is in season)
- 2 cups water
- 1/4 avocado plus more for garnish
- 3 cloves garlic
- 1 lime juiced
- 1 1/2 teaspoon salt
- 1/2 teaspoon chipotle or chili powder
- 1/4 teaspoon black pepper
- Garnish: diced avocado diced tomato, chopped cilantro, chopped jalapeno, chopped red onion
Instructions
- In a blender, blend together all but 1 cup of the corn, the water, the avocado, garlic, lime juice, chipotle, salt, and pepper until smooth.
- Stir in the extra cup of corn and adjust seasoning to taste.
- Ladle into bowls and top with garnish of choice.
- If you wish you serve it hot, you can warm on the stove or microwave and then add the garnish before serving.
You can make in advance no problem with the avocado.
Can I make this in advance and refrigerate? Will the avocado cause any discoloration?
The biggest variable in this recipe is the quality of the corn. Even if using frozen, I find some are better than others. I live in Israel now and the corn is starchier and not as sweet so it doesn’t work well. Same can be said for the garlic, sometimes raw garlic is stronger than others but feel free to try without it.
Not what I was expecting. I didn’t care for the bite the raw garlic gave to the soup (even though I love garlic, I’m not a fan of it raw). I wanted more of a pure sweet corn flavor. I would try it again, without the garlic. I like the idea of using a milk alternative in place of the water.
Yes, I used a frozen 2 pound bag, it is more than 2 cups, at least 4 cups.
Did you really mean 2 pounds of corn? Would that be 2 C of kernels?
I got 2 pounds of kernels from 10 ears of fresh corn. It’s summer, supply is plentiful!
I had the strangest experience last week when my friend served me this recipe. She said it would look familiar! Anyways, it was fantastic, she did make some changes, she used soy milk in place of water and she heated the frozen corn a bit, not being sure if she could use it raw, you can, but either way works and everyone at the table loved it.
This is the pefect soup for a hot shabbat! Delicious combination of flavors, the lime gives a real great kick!
What an interesting soup! Great idea!