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Simple Summer Corn Soup

Simple Summer Corn Soup

Krysta
9-ingredient simple summer chowder with corn and potatoes. Blend for a creamier soup, or leave as is for a brothy soup with more texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup, Vegetarian
Servings 3
Calories 220 kcal

Ingredients
  

  • 2-3 Tbsp olive oil
  • 1/2 large white onion chopped // 1/2 onion yields ~1 cup
  • 2 cloves garlic minced
  • 4 small red potatoes* quartered // peeling, optional
  • Sea salt and ground black pepper
  • 3 ears corn* kernels sliced off
  • 2 cups low sodium veggie broth* DIY or store-bought
  • 2 cups unsweetened plain almond milk* or regular milk if not vegan
  • 2-3 stalks green onions for garnish // chopped
  • 1-2 Tbsp nutritional yeast for a cheesy flavor optional

Instructions
 

  • To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
  • Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
  • Add most of the corn, reserving a little for garnish, and stir.
  • NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml // adjust amount if altering the default number of servings) for best texture/flavor.
  • Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced – about 5-10 minutes.
  • If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
  • Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
  • To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Notes

1 russet potato can be subbed for the 4 small red potatoes.
1.5 cans corn can be subbed for the 3 ears fresh corn.
Nutrition information is a rough estimate calculated using half almond milk, half vegetable broth.