Summer Vegetable and Corn Chowder (Vegan Option)

The first of the fresh summer sweet corn is in the markets. Which means it’s time Summer Vegetable and Corn Chowder. Usually, I wait until the corn is overflowing from the summer harvest to make this dish, but I’m feeling the urge now.

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. It can be eaten hot or cold, so if you’re not a fan of hot soups or chowders in the summer, this is a perfect dish for you.

I just love how travel and eating new foods has influenced my cooking. This recipe is showing the Moroccan flavors I picked up while living in Morocco for three months. Golden threads of saffron, spicy cinnamon, and earthy ground coriander enhance the flavors of the corn, zucchini, leeks, potatoes, and goat cheese.

Summer Vegetable and Corn Chowder (Vegan Option)

Vegan Option

The recipe below is vegetarian. But you could easily make it vegan by adding veggie stock base and leaving out the goat cheese. And while I haven’t tried it – yet – I can also see coconut milk being an amazing substitute.

You may have noticed a lot more vegetarian and vegan recipes coming here on Simply Sophisticated Cooking.  It’s because the hubby and I are eating a more plant-based diet. We still eat meat but we’re eating a lot less 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.

Summer Vegetable and Corn Chowder


Summer Vegetable and Corn Chowder Substitutes

This is a pretty forgiving recipe for swapping the veggies in and out with what you have. Use yellow and other summer squash in the place of the zucchini. Or even butternut squash will work if you’re in the mood for fall flavors. Add carrots, a bit of tomato (not too much so that it overpowers), and red bell peppers.

If you’re looking to cut carbs and want to dump the potato, use rutabaga, turnips, or parsnips, instead.

And if it’s out of season or you don’t have time to cut corn off the cob, use one 14 oz (400 grams) canned corn, instead.

For a bit of texture, you could swap the white beans for chickpeas and leave them whole. Don’t try to puree them because it will make the corn chowder grainy.

Also, if you don’t have or want to use bouillon, use veggie or chicken stock. Just swap in equals part for the water.

Summer Vegetable and Corn Chowder

It’s a Whole Meal in a Bowl

This Summer Vegetable and Corn Chowder recipe is a stand-alone dish. You have your vegetable servings along with protein already in the bowl with the beans and goat cheese. All it needs now is a bit of crunch, which I added by topping with crispy nuggets of corn flavored with shallots, lime, Fresno chili, and honey. Followed with a bit of fresh chopped cilantro and crunchy radishes.

Hubby gives this Vegetarian Summer Corn and Vegetable Chowder an incredibly yummy thumbs up and asked for another bowl. Let me know what you think down in the comments. And please, leave any questions.

P.S. If you’re looking for more corn recipes to use up the overflow, check out my recipe for Roasted Corn, Black Bean and Goat Cheese Stuffed Squash Blossoms with a Roasted Jalapeno Chimichurri.

Summer Vegetable and Corn Chowder

Vegetarian Summer Vegetable and Corn Chowder

A deliciously fresh Vegetarian Summer Vegetable and Corn Chowder with lots of corn, zucchini, chilies, white beans, goat cheese and saffron topped with Crunchy Honey Lime Corn Nuggets, radishes and fresh cilantro.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 cups

Ingredients
  

Vegetarian Summer Corn and Vegetable Chowder

  • 2 Tbsp olive oil
  • 1/4 cup red onion finely chopped
  • 1 fresno chili, chopped
  • 2 ears fresh corn cut off the cob
  • 1 medium-size zucchini, diced
  • 8 oz fresh or frozen sliced leeks
  • 1/4 cup chopped green chilies
  • 1 large Yukon Gold potato diced
  • 1 14 oz can white beans rinsed and drained
  • 2 cloves garlic minced
  • 6-8 saffron threads
  • 1/3 tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 Tbsp Better than Bouillon Chicken Base or use Veggie Base for Vegan Option
  • 8 cups water
  • 4 oz soft goat cheese leave out for vegan
  • 1/4 cup fresh cilantro chopped
  • Salt and pepper to taste
  • 3-4 radishes thinly sliced
  • fresh cilantro chopped for topping

Honey Lime Crunchy Corn Topping

  • 1 Tbsp olive oil
  • 1/2 cup shallots finely chopped
  • 1 ear fresh corn cut from the cob
  • 1 fresno chili, finely chopped
  • 1 tsp ground coriander
  • 2 Tbsp honey
  • Salt and pepper to taste
  • 1 large egg
  • 2 Tbsp corn starch
  • Zest and juice from 1 lime

Instructions
 

Vegetarian Summer Corn and Vegetable Chowder

  • Heat oil over medium heat in a large stockpot. Add onions and cook until soft.
  • 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.
  • 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.
  • Add the white beans to the pot. Using a stick blender, or a food processor, puree the mixture until smooth.
  • Melt the goat cheese into the chowder and simmer until you reach your desired thickness.
  • Remove from the heat, season with salt and pepper, and stir in the fresh cilantro.
  • To serve, top with Crunchy Honey Lime Corn Nuggets, fresh radish slices and more fresh cilantro.

Crunchy Honey Lime Corn Nuggets

  • Preheat oven to 425 F.
  • 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.
  • Add corn mix to a greased casserole dish. Stir in the egg, cornstarch, honey, lime zest and juice, coriander, salt and pepper.
  • Bake in the oven until crunchy. Serve on top the Summer Corn and Vegetable Chowder.