Name: Spicy corn and summer veggie chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons olive oil; 1 cup chopped onions; 1 cup chopped celery; 1 cup chopped carrots; 1/2 cup chopped bell peppers; 1 tablespoon minced garlic; 4 cups fresh corn; 2 cups other mixed veggies (I used broccoli and zucchini, but there are so many other veggies that would be really good as well!); 4 cups vegetable stock or chicken stock; salt and pepper to taste; 1 teaspoon paprika; 1-3 teaspoons cayenne pepper; 2 cans unsweetened coconut milk; 1/2 cup sliced green onions for topping

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I love this Spicy Corn and Veggie Chowder loaded with so many of summer’s best vegetables! This bowl has it all! Corn is especially abundant in our area of Idaho and readily available, so I try and take advantage of it whenever I can!

This chowder is also very quick to make. It is a simple saute of the veggies, boiling for about 10 minutes, adding the milk and that’s it! I made this a vegetarian and vegan recipe for all my plant-based friends out there too.

The Veggies

You can really use any veggies you like in this chowder, but I will give you some of my recommendations. The base for almost all my soups are carrots, celery, onions, and garlic. From here, choose anything else you have on hand. I had plenty of corn, broccoli, bell peppers, and zucchini. Cabbage, yellow squash, tomatoes, etc would have all been really good as well.

The size you chop your veggies will be up to you and your preferences. I know some people have picky families who don’t really want to know there are any veggies in their food, so they chop and dice very fine. My family is used to it, so I used a medium-size in mine.

woman cutting onion with chef's knife on a plastic cutting board

Well, with the exception of bell peppers. I do cut them a little smaller than the rest of the veggies. Again, just a personal preference.

woman cutting bell peppers with chef's knife on plastic cutting board

Saute the carrots, celery, onions, garlic, and bell peppers in a thick bottom pan. I love to use this enameled cast iron.

While they are cooking, start shucking your corn.

woman shucking corn on white plastic cutting board

Cut off the cob. You can also use canned or frozen corn for this recipe, but as it is August in Idaho, fresh corn is plentiful and amazing.

woman cutting corn off the cob with chef's knife

Add the corn, zucchini and , broccoli to the pan.Next is the vegetable stock. If you prefer, you can also use chicken stock, which I love as well.

Normally I use evaporated milk but went with coconut milk this time. It was so rich and good! If you don’t have it on hand, evaporated milk is wonderful too. Now season the soup. I love a little bit of spice with almost any corn dishes, so I added a generous amount of cayenne. If you prefer things a little more mild, skip that ingredient.

woman using unsweetened coconut milk in loaded corn and veggie chowder

Sorry, I really should have gotten some wider shots here so you could get the full detail. You heat the stock and milk, then you are almost done!

Simplest Way to Thicken Soup and Chowders

The simplest way to thicken soups and chowder is throw a little bit of it into the blender or food processor and puree. Adding the pureed soup back in will thicken almost instantly. If you haven’t tried it before, you certainly should!

woman pulsing corn and veggie chowder in blender

Spicy Corn and Veggie Chowder

The finished Spicy Corn and Veggie Chowder is simple in appearance. I topped with a little more cayenne and paprika. The added some thinly spiced green onions. That is it.

I love how simple this chowder is and how unassuming. Like it knows it value lies in the freshness and seasonality of it’s ingredients.

Other Soup Options

If you are looking for other soup option, I have plenty to choose from!

Carb Options to Serve with the Chowder

we served this chowder with crackers, as it was way too hot this day to turn on the oven. I do really like bread or rolls too though. If you are looking for options, these rosemary gruyere rolls are a great choice. Or what about these herb parmesan rolls??

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5 from 1 vote

Spicy corn and summer veggie chowder

This amazing chowder puts so many great summer veggies to use all in one delicious bowl!

Course Soup

Cuisine American

Keyword corn chowder, healthy soup recipes, summer vegetable soup, vegan corn chowder, vegan soup base, vegetarian soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Author Amy- A Red Spatula

Ingredients

3 tablespoons olive oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped bell peppers
1 tablespoon minced garlic
4 cups fresh corn
2 cups other mixed veggies I used broccoli and zucchini, but there are so many other veggies that would be really good as well!
4 cups vegetable stock or chicken stock
salt and pepper to taste
1 teaspoon paprika
1-3 teaspoons cayenne pepper
2 cans unsweetened coconut milk
1/2 cup sliced green onions for topping

Instructions

Heat olive oil in thick bottom pan. Heat oven medium heat.
Add onions, carrots, celery, and bell peppers. Saute for about 7 minutes. Add remaining veggies and garlic. Saute again for about 5 minutes.
Next is the vegetable or chicken stock. Increase heat to high, bring to a boil, and cook another 3-5 minutes. Season with salt, pepper, cayenne and paprika. This soup does not need much seasoning as the veggies provide so much of it!
Last, is the coconut milk. Add and heat.
Now, to thicken the chowder slightly, place about 2-3 cups of the soup, mostly veggies in a food processor or blender. Pulse to puree, then add it back in to the chowder.