Fresh Summer Corn Chowder (Dairy-Free, Egg-Free & Nut-Free)
This Fresh Corn Chowder is everything I love about summer cooking, simple, comforting, and packed with sweet seasonal flavor. Fresh corn is simmered with Yukon Gold potatoes, creamy cannellini beans, and simple aromatics, then partially blended for a rich, velvety texture while still leaving plenty of whole corn kernels in every bite. Finished with crispy homemade polenta croutons and a sprinkle of fresh chives, this dairy-free, egg-free, and nut-free chowder is an easy one-pot vegetarian dinner that's perfect for making the most of fresh summer corn.
Ingredients
- 6 ears fresh sweet corn
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 4 cups vegetable broth
- 1½ pounds Yukon Gold potatoes, peeled and diced (about 4 medium)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup unsweetened dairy-free milk
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
- 1 teaspoon soy sauce
- 1 tube (16–18 ounces) cooked polenta
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- Fresh cracked pepper
Instructions
- 1Build a Sweet Corn Broth
Cut the kernels from the corn cobs, reserving about 1 cup of kernels for later. Place the empty cobs into a large pot with the vegetable broth. Simmer for 20 minutes to infuse the broth with fresh corn flavor. Remove and discard the cobs.
- 2Make the Crispy Polenta
While the broth simmers, cut the polenta into ½-inch cubes. Toss with olive oil, garlic powder, onion powder, salt, and pepper. Bake at 425°F for 25–30 minutes, flipping halfway, until golden and crisp.
- 3Cook the Vegetables
Heat olive oil in a Dutch oven. Cook onion and celery for about 6 minutes until softened. Add garlic and fresh thyme. Cook for another minute.
- 4Simmer the Chowder
Pour in the corn broth. Add potatoes, most of the corn kernels (save the reserved cup), white beans, salt, and pepper. Simmer for 15–18 minutes until the potatoes are fork tender.
- 5Blend Until Creamy
Transfer about one-third of the soup to a blender (or use an immersion blender in one section of the pot). Blend until reaching desired consistency. Return to the pot. Stir in the dairy-free milk, reserved fresh corn, and nutritional yeast (if using). Simmer for another 5 minutes. Finish with lemon juice, fresh chives, parsley, and soy sauce. Taste and adjust seasoning.
- 6Serve
Ladle into bowls. Top generously with the crispy polenta croutons, extra fresh chives, fresh thyme and cracked black pepper.
