Simply Sophisticated Cooking | Vegetarian Summer Corn and Vegetable ChowderThe first of the fresh summer corn is in the markets. So I’m making Vegetarian Summer Corn and Vegetable Chowder.

This beautiful and tasty vegetarian chowder is loaded with lots of delicious vegetables and white beans. In fact, it’s a complete meal in a bowl. And if you don’t like hot chowder in the summertime, then don’t eat it hot. It’s awesome cold as well.

I just love how travel and eating new foods influence my cooking. This Vegetarian Summer Corn and Vegetable Chowder features the Moroccan influences I picked up while living there. Golden red threads of saffron, spicy cinnamon, and earthy ground coriander enhance the flavors of the corn, zucchini, leeks, potatoes, and goat cheese.

Simply Sophisticated Cooking | Vegetarian Summer Corn and Vegetable ChowderThis version is vegetarian. But you could easily make it vegan by adding veggie stock base and leaving out the goat cheese. I can also see it using coconut milk for a little flavor straight from the Caribbean islands. I’ve also considered adding a little curry. Maybe next time for both!

You may have noticed a lot more vegetarian and vegan recipes coming here on Simply Sophisticated Cooking recently.  It’s because the hubby and I are working on eating a more plant-based diet. We still eat meat but we’re eating a lot of it. One reason is the desire to lose weight and live healthier. The other is because of environmental responsibility to live better for our entire planet, not just ourselves.

Simply Sophisticated Cooking | Vegetarian Summer Corn and Vegetable ChowderMy Vegetarian Summer Corn and Vegetable Chowder recipe is a stand alone dish.  No need for adding a protein on the side. It has lots of white beans and goat cheese in the puree.

Finally, I topped the chowder with crispy nuggets of corn flavored with shallots, lime, fresno chili, and honey. And a little fresh chopped cilantro and crunchy radishes.

Hubby gives this Vegetarian Summer Corn and Vegetable Chowder an incredibly yummy thumb’s up and asked for another bowl.

Print Recipe
Vegetarian Summer Corn and Vegetable Chowder Yum
A deliciously fresh Vegetarian Summer Corn and Vegetable Chowder with lots of corn, zucchini, chilies, white beans, goat cheese and saffron topped with Crunchy Honey Lime Corn Nuggets, radishes and fresh cilantro.
Simply Sophisticated Cooking | Vegetarian Summer Corn and Vegetable Chowder
Prep Time 10 minutes
Cook Time 25-30 minutes
Servings
8 cups
Ingredients
Vegetarian Summer Corn and Vegetable Chowder
Honey Lime Crunchy Corn Topping
Prep Time 10 minutes
Cook Time 25-30 minutes
Servings
8 cups
Ingredients
Vegetarian Summer Corn and Vegetable Chowder
Honey Lime Crunchy Corn Topping
Simply Sophisticated Cooking | Vegetarian Summer Corn and Vegetable Chowder
Instructions
Vegetarian Summer Corn and Vegetable Chowder
  1. Heat oil over medium heat in a large stockpot. Add onions and cook until soft.
  2. Toss corn, zucchini, green chilies, potato, and fresno chili to the pan and saute for 4 to 5 minutes before adding saffron, cinnamon and coriander. Continue to cook until you smell the spices, about 1 to 2 minutes.
  3. Pour water into the stockpot and add the Better than Bouillon Chicken Stock Base or Veggie base. Bring up to a boil and then turn down to a simmer. Cook for about 15 to 20 minutes or until veggies are soft.
  4. Add the white beans to the pot. Using a stick blender, or a food processor, puree the mixture until smooth.
  5. Melt the goat cheese into the chowder and simmer until you reach your desired thickness.
  6. Remove from the heat, season with salt and pepper, and stir in the fresh cilantro.
  7. To serve, top with Crunchy Honey Lime Corn Nuggets, fresh radish slices and more fresh cilantro.
Crunchy Honey Lime Corn Nuggets
  1. Preheat oven to 425 F.
  2. In a small skillet, heat olive oil over medium heat. Cook shallot for 1 to 2 minutes or until soft. Add corn and Fresno chili and cook for a couple more minutes.
  3. Add corn mix to a greased casserole dish. Stir in the egg, cornstarch, honey, lime zest and juice, coriander, salt and pepper.
  4. Bake in the oven until crunchy. Serve on top the Summer Corn and Vegetable Chowder.
Share this Recipe

More Delicious Corn Chowder Recipes:

Bacon Corn Chowder from The Cookie Rookie
One Pot Corn and Crab Chowder from No Plate Like Home
Slow Cooker New England Clam and Corn Chowder from Baked by Rachel
Green Chile Tomatillo Corn Chowder from Recipe Fiction
Vegan Curried Sweet Potato Corn Chowder from Ambitious Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *