Fresh Summer Corn Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1 cup potatoes, diced (1 large or 3 small)
  • ½ cup red onion, finely diced (½ small)
  • ¾ cup carrots, sliced in small coins (2 medium/large)
  • 3 cups fresh corn (about 5 ears)
  • 1 clove garlic
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 dried chili pepper, or a pinch of chili flakes
  • 2 cups vegetable broth
  • Optional toppings: fresh chopped spinach, fresh cilantro or parsley, fresh sliced peppers, diced avocado
  1. In a heavy-bottomed 2 quart pot, heat a few tablespoons of the vegetable broth until simmering. Add garlic and sauté until translucent. Add garlic and sauté until fragrant. (If the broth evaporates, add more a little at a time.)
  2. Add the potatoes, paprika, cumin, and chili pepper, and all of the broth. Put on a lid and bring to a simmer. After 5 minutes, add the carrots, and cook for another 5 minutes.
  3. Meanwhile, in a food processor or blender, purée 1 cup of the fresh corn.
  4. Back in the pot, test the potatoes and carrots to make sure they’re tender. (If not, cook a little longer.)
  5. Add the corn and corn purée and stir until combined, then return to a simmer. Taste for salt and pepper, and serve.
  6. Optional: garnish with toppings
Nutrition facts are for ½ the recipe (so a large serving), and with none of the optional toppings.
Nutrition Information
Serving size: ½ recipe Calories: 284 Fat: 3.6g Saturated fat: 0.8g Carbohydrates: 62.3g Sugar: 17.6g Sodium: 104.8mg Fiber: 8.3g Protein: 9.8g Cholesterol: 0g
Recipe by The Waco Vegan at