Vegan Summer Corn Chowder

Vegan Summer Corn Chowder

Use fresh sweet corn to make this flavorful summer corn chowder. This easy gluten-free, vegan recipe is ready in less than one hour. We used almond milk as the creamy vegan base.


  • 6 ears fresh sweet corn, removed from the cob and cobs reserved for the stock
  • 1 Tsp Olive Oil
  • Kosher salt & freshly ground black pepper
  • 6 cups Almond Milk
  • 2 cups vegetable broth
  • 1 Tbsp Olive oil
  • 1 small onion, finely chopped
  • 1 Sweet red pepper, finely chopped
  • 1 small carrots chopped
  • 1 cup potatoes, diced
  • 1 sprig fresh parsley & basil
  • ¼ tsp cayenne pepper or to taste


  1. While preheating oven to 475º, remove the corn from the cob. (Be sure to save the stalks for use in the stock.)
  2. On a baking sheet, toss the corn kernels with olive oil and season with salt and pepper. Roast for 15-20 minutes or until the corn begins to caramelize in spots.
  3. Meanwhile, combine the corncobs (stalks) into a large pot with 4 cups almond milk and 1 cup vegetable broth. After bringing to a boil, simmer for a minimum of 20 minutes.
  4. Melt the olive oil in a soup pot over high heat and add in the onion and red pepper; sauté for 2-3 minutes or until soft. Add in the carrots and potatoes, season the mixture with salt and pepper, and cook for 1 more minute.
  5. Remove the corncobs from the stock and pour the stock in with the vegetables. Add in the corn, remaining 2 cups almond milk, 1 cup vegetable broth, parsley, basil, and cayenne pepper. Bring the soup to a simmer and cook for 15 minutes or until the potatoes are fork tender.
  6. Serve it warm for a light summer dinner, paired with your favorite vegan NuGo bar for dessert.

This recipe was modified from Fashionable Foods.

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