Summa Sweet Corn Chowder

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 Summa Sweet Corn Chowder
Perfect comfort food in the summer and a great way to use up all of your extra summer veggies! This 'chowder' won't make you feel bloated or overly stuffed after you eat it and it could be great as a side to a big green salad!
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Course Lunch, Main Dish, Side Dish
Cuisine Comfort, Vegan
Prep Time 20 min
Cook Time 20 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
  • 4-5 ears fresh sweet corn washed & kernels chopped off (I prefer white!) if it's not corn season 2 cups canned white corn works!
  • 2 medium Zucchini chopped into small squares
  • 1 large sweet potato chopped into small squares
  • 1 leek washed and chopped (just the white and light green part)
  • 1/2 sweet onion chopped fine
  • 4 cloves garlic minced
  • 1 tsp Sea salt or more to taste
  • 1 tsp black pepper
  • 1 16 oz can coconut milk
  • 1 cup vegetable broth You can add in more if you like it thinner
  • 1/4 tsp dried thyme or 1/2 tbsp fresh
  • 2 bay leaves removed before pureeing
  • 1 tbsp olive oil
Optional Garnish
  • Basil chopped
  • nutritional yeast to keep it dairyfree
  • raw corn kernals save 1 ear of corn for garnish! Great for extra crunch!
Course Lunch, Main Dish, Side Dish
Cuisine Comfort, Vegan
Prep Time 20 min
Cook Time 20 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
  • 4-5 ears fresh sweet corn washed & kernels chopped off (I prefer white!) if it's not corn season 2 cups canned white corn works!
  • 2 medium Zucchini chopped into small squares
  • 1 large sweet potato chopped into small squares
  • 1 leek washed and chopped (just the white and light green part)
  • 1/2 sweet onion chopped fine
  • 4 cloves garlic minced
  • 1 tsp Sea salt or more to taste
  • 1 tsp black pepper
  • 1 16 oz can coconut milk
  • 1 cup vegetable broth You can add in more if you like it thinner
  • 1/4 tsp dried thyme or 1/2 tbsp fresh
  • 2 bay leaves removed before pureeing
  • 1 tbsp olive oil
Optional Garnish
  • Basil chopped
  • nutritional yeast to keep it dairyfree
  • raw corn kernals save 1 ear of corn for garnish! Great for extra crunch!
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Instructions
  1. Wash & Chop Vegetables. In Medium soup pot heat olive oil, sauté onions, leek and garlic 2-3 minutes.
  2. Add Sweet Potatoes, salt, pepper & thyme. Cover with a lid and let cook on medium for 5 minutes.
  3. Add in zucchini, 4 ears worth of corn kernels (saving 1 for garnish!), bay leaves and stir to combine. Add in Coconut milk and vegetable broth and bring to a simmer.
  4. Let soup simmer on low until vegetables are cooked through 10 minutes or so and then take off heat. Remove the bay leaves.
  5. Using an immersion blender or high speed blender blend 1/2 of the soup (I only do 1/2 because I like mine a little chunky) Add back to soup pot and combine.
  6. I let mine sit until I was ready to serve and then just heated it on low - this allowed it to thicken up a little bit. Topped with fresh basil, nutritional yeast and raw corn kernels! YUM!!
Recipe Notes

You can beef this up with some spinach, kale, carrots, bell peppers whatever you have on hand! During the summer I tend to have TONS of zucchini because it is cheap and can be used in so many ways! Happy Summer!

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