Simple Vegetable Chowder With Sweet White Corn

Nothing screams “summer” like a vegetable chowder made with sweet corn. I created this chowder to please my teenage sons who love both corn and soup; so why not try a simple corn soup? My husband loved it the most and he just ate several bowls for dinner. As he slurped from the bowl, he asked me many times how I made the soup; that’s how I know I’ve made something good! This soup would be outrageous with fresh summer corn shucked straight from the cob; but I was too lazy to take these extra steps so I used frozen organic sweet white corn. The soup was delicious, nevertheless!!!

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Serves 4 to 6


2 tablespoons olive oil

2 Yukon Gold potatoes, peeled and chopped

1 Vidalia onion, chopped

1 cup celery, chopped

1 cup carrots, chopped

2 garlic cloves, minced

1 16 oz. bag frozen organic sweet white corn

6 cups water

2 Rapunzel brand (no salt added) vegan vegetable bouillon cubes

1 tablespoon Spike gourmet natural all-purpose seasoning

2 cups rice milk

1 bay leaf

2 sprigs fresh thyme

2 tablespoons chopped cilantro

sea salt, to taste

pepper, to taste


Heat oil in a soup pot over medium heat. Add onions, celery and garlic and cook for 5 minutes, stirring occasionally. Add water to the soup pot with chopped potatoes, carrots, bay leaf, thyme branches and bouillon cubes and bring to a boil over high heat. Reduce heat and simmer with loose lid over pot for 30 minutes. Then, add corn and 2 cups of rice milk. Cook until vegetables are tender (about 20 more minutes). Pull out the bay leaf and thyme twigs from the pot. Add cilantro and stir. Add sea salt and pepper, to taste.

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