This soup made me happy! Reduce the heat and simmer for 10-15 minutes with a lid on until the corn is tender. I noticed some comments asking about sweet potatoes. Add salt and pepper to taste and serve. I actually have tried several vegan recipes and haven’t found one I like yet- the texture always seems a bit off. Sautéed onions, garlic, and potatoes for 4 minutes before adding all the ingredients and pressure cooking for 10 more. I made this just now and all I can say is that I LOVE it! I’m sorry for such a dumb question, but I hope you answer! We’re so glad you enjoyed it, Tyler! Noralie. I love a summer soup! Thanks for sharing! Hope that helps! Notify me of followup comments via e-mail. There’s a little farm stand right by out house that sells the best corn, so I might just pick some up later and get cooking! I also added 2 ribs of celery and half a poblano. Made it for lunch for my mom and I and she LOVED it, as did I. You can also subscribe without commenting. Hi! I love corn soup so much. Add shallots, garlic, ginger and chile, and sauté, … So glad you enjoyed it, Ashlee! This was so so good!! Thanks for sharing, Desiree! Can’t wait to make this soup! Thanks so much for the lovely review, Judy. Vegan Corn Chowder is an easy and rich soup that is made with homemade veggie stock and filled with delicious meatless sausage. I also blended about 1/2 to 3/4 c of cannelli beans for more creaminess. Hi Sandra, we would estimate 2-3 cups, depending on the size of the cob. I will definitely make this again, I like that I’ll be able to alter it with seasonally available produce. I have been wanting a good corn chowder for awhile and this finally filled that craving! I highly recommend making this soup as a last summer hurrah before fall arrives. Thanks ~ I’ll let you know how it turns out! I made it with a bit of garlic powder and cheese and tasted delicious. She has food allergies that she has developed in her later years and the top 3 are eggs, dairy, and bananas. Thanks for this great recipe! So yummy!! :D. Wow this was great! The longer it simmers, the more flavorful it will be. Delicious!! Hi, I made this yesterday as corn is at all of the farmers markets in abundance. Anyone know how many cups of corn that is I only have frozen corn?? Next time I will add a few extra redskins. made a small batch then did a large one to freeze for the cool days. We’ll take another look at the recipe for improvements! Add the herbs, soy sauce, bay leaf, along with the corn cobs, broken in half. I made it with half milk/half broth and blended it with my immersion blender. So simple! We haven’t tried that, but it might work. Do you cook corn on the cob before the kernels are sliced or do you add raw kernels? Great tip for blended soup. This looks SO good. It’s comforting, creamy, sweet and delicious! I just made this and it was great! Ladle into soup bowls. I love seasoning so I hit it with old bay seasoning and I served it with baked crab legs. Vegan, dairy free, gluten free, and SO delicious! When the warmer months roll around, I’m all about corn: cornbread muffins, cornbread waffles, corn salsa, corn everything. I like things spicy, so I added smoked paprika and two crushed dundicuts. Locro is a stew typical up north in Argentina and the Andean region in general. Blend for a creamier soup, or leave as is for a brothy soup with more texture. I used fresh corn from the farmers market. I had a ton of corn from my CSA box so I made this! why comment on a recipe when you have not made it, pointless review. So, I figured it was prime time to add some corn soup to my repertoire, especially since it lends itself to well to creamy, brothy goodness. I used fresh corn from the husk. This creamy, vegan Corn Soup with Basil and Pine Nuts is a hearty and flavorful soup served warm or cold. This Creamy Potato and Corn Soup by Roxane Brien is made of complex vegan carbs! Oh.My.Gosh! Hey there, I’m planning on making this but I’m confused by the amount of broth/almond milk to use if I plan on blending this. Thanks so much for the lovely review! It will be much sweeter, but still delicious I assume. I’ll be making this again! Three! Looks delicious! We’re so glad you enjoy it! Thanks so much for the lovely review, Jessica. I was searching internet recipes and this one sounded like it would be really close to what Chili’s tasted like. But if not blending, go all broth (4 cups total as the recipe is written). Thanks Minimalist Baker, all your recipes are amazing! We are so glad you enjoyed it! Will be eating in this while in quarantine for a few days! In a large stockpot over medium heat, heat olive oil. It’s super helpful for us and other readers. Making this over the weekend – the corn broth is a great idea. https://veryveganval.com/2020/08/13/light-and-brothy-vegan-corn-soup Love the modifications, Crystal! I’m so sad. I food processed everything but half the corn and 1/4 head cauliflower and so potatoes. Notify me of followup comments via e-mail. Vegan Corn Chowder time, to be exact. So glad you enjoyed it, Katherina! for the soup. I added more spices (turmeric, onion powder, garlic powder, chicken bouillon). and my russet potato was huge. Must try this soon :). Awesome recipe making it again tonight love it! This is JUST what I wanted. I made this in the middle of winter (during the bomb cyclone), and it worked perfectly as a winter soup as well! Corn is kind of delicate and when reheated it can fall apart and sometimes the freezer and infuse an “off” flavor. Really, really good and simple recipe for weeknight or guests. Made a triple recipe (4 pre-teen kids) and it almost completely disappeared between the 6 of us. Thank you! lol LOVE IT!!! I am going to make ing this soup tomorrow!!!! Need help? Holy delicious! So glad everyone enjoyed it, Amy! You have no dairy in this!!! We will make this often during corn season, and I will try it with canned or frozen corn this winter. Everyone loved it! Let it simmer for maybe 20-25 min at the end and an excessive amount of nutritional yeast (maybe an extra cup). I made this tonight for dinner w/ a side salad – what a big hit! My housemate and I made a quadruple recipe of this for our housing coop last night, and it was a big hit! Thanks for a seriously stellar recipe! Add the corn, broth, almond milk, nutritional yeast, and turmeric, if using. This was really delicious and not difficult to make…even for me, and I am just now beginning to cook a lot as I decided to become vegan in July. We’re so glad it hit the spot, Stezy! I have a friend who hates soups, I know shocking right? Great idea, Katherine! Super yummy! It’s so super sweet, and just tastes like hot summer sun in the best of ways. Half and half if you ARE blending. Thank you for the recipe! Great. The broth is made by simmering vegetable stock, and corn flavor is introduced there too by simmering the corn cobs in the broth. I also added extra vegetable boulloin cubes, sage, basil, rosemary, and more garlic as garlic powder and it turned out awesome! I added a few more potatoes, yellow bell peppers and a bit of celery. This soup is best fresh. If I want to make it ahead of time – how long will it stay fresh in the fridge? We’re so glad everyone enjoyed it! I made a double recipe of this last night for a fall family outing. I left the skins on the potatoes, and the tiny bits give it color and texture. It was soooo delicious!! I made the creamy version. I didn’t have potatoes so I used half a head of cauliflower and it was amazing! Thanks for sharing, Kaitlyn. Recipe. Even though it’s still hot out, I wanted to make some soup with my fresh corn I got from the farmer’s market. Delicious as usual! Thanks for sharing! There’s no joke quite as corny as a corn joke, and we just can’t resist a bad pun or two. Mince the garlic and add it, sautéing until fragrant. Yum! Thanks so much for another easy, peasy, delicious recipe! Yes, I would think so! I used 1/2 oatley and 1/2 stock. I added a chipotle pepper in ancho sauce to the blender and spiced it up a bit, but liked the taste quite a bit without it. Doubled the recipe with the onion and the liquids Let us know if you try it again as written! And better! Thanks so much! A few drops of Tabasco on top once it’s in the bowl gives it a perfect finish! Yes! Drizzle with olive oil, salt and pepper, and roast in the oven for 35 minutes, taking it out once or twice to stir when roasting. I have tried many recipes from Dana “The Minimalist Baker.” I love them all! (They are all carnivores). Love your substitutions! I then added back in the chunky veggies. Thanks so much for the lovely review and for sharing your modifications! It was fantastic! However I shredded the potatoes before i cooked them and so it was thick without pureeing the soup. Thank you for sharing your love for healthy food and your talents. When you say add two cups of soup to the blender, is it just the broth or potatoes and corn included? Thank you for another great recipe! It only got better the more time it spent in the fridge. I used a russet instead of red potatoes but other than that, made as the recipe was written. Also topped it with “shiitake bacon” and the scallions suggested on the recipe, fabulous results! Thank you for consistently creating amazing things. I made this tonight and it was super easy. I have to say having the right corn helps because the sweet flavor of really good corn enhanced this dish SO much! Delicious flavor. So delicious thank you for sharing! Instead of using milk or almond milk what about using coconut milk. Thanks so much for posting this! Definitely will make again! To speed this recipe up, next time i’ll microwave the potatoes for 1-2 minutes because Step 2 took me about 10 minutes longer than the recipe stated. Yes! Made with a few simple ingredients for a healthy non dairy corn chowder that you’ll want to make again and again. Making it right now, smells amazing so far ? Hands down one of my favourite Minimalist Baker recipes! I made this and it was so good!! xo. I’m busy til 3, so….. Hope you give this a try, Brita! I have about four or five cups of cooked corn kernals in my freezer and thought this would be perfect to have on the stove as my weekend guests meander in. Hope you give this a try, Noralie! I loved the sweet and smoky combination. Used 1 tbsp nutritional yeast (next time I’ll use 2 tbsp!) Next time, would you mind leaving a rating with your review? 9. So glad you enjoyed it, Sarah! All your recipes are to die for! I used it in my soup maker and it turned out brilliantly – I just put less measurements of the stock/plant-based milk so it would all fit in. 1 small yellow onion I’ve been trying to figure it out! I might have preferred it if I had used coconut milk instead because I find that almond milk doesn’t hold up as well when it is heated. Or one cup of milk and one cup of broth? I’ll have to add it to my “must make” list! Let us know if you give it a try! Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired. Made this tonight. Wow!!!! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I blended half but may end up doing it all next time. Thanks so much for sharing! It’ll definitely taste like soy, but hopefully not too strong! Xo. This recipe was “ok”. Whoop! Aw, we’re so glad you enjoyed it, Athena! Everyone loved it. Heat oil in a large pot over medium-high heat. xo. 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