This delicious vegetable chowder recipe, made with fresh seasonal ingredients, is the ideal comforting summer meal. Just like last month’s summer gazpacho recipe, it’s refreshing and easy to make!
Why You’ll Love this Creamy Vegetable Chowder Recipe
Celebrate the flavors of Summer with this delicious and satisfying soup! This chowder is perfectly creamy yet not too heavy. It comes together easily with fresh Summer vegetables and herbs like basil & thyme. You can use whichever vegetables you like, but definitely take advantage of what is the freshest and in season around you.
Ingredients You’ll Need
- Fresh Vegetables: Corn, Yellow Potatoes, Celery, Zucchini, Yellow Squash, Onion, Garlic, Sun-dried Tomatoes.
- Condiments & Spices: Broth (Vegan Chicken or Vegetable), Flour, Salt & Pepper.
- Plant-Based Dairy Alternatives: Plant Milk, Vegan Butter
- Fresh Herbs: Basil, Thyme, Chives.
How to Make this Summer Vegetable Chowder
Start Sautéing The Vegetables
Melt the vegan butter in a large pot on medium heat. Add in the onions and sauté until translucent, about 5-7 minutes. Add in the celery and continue cooking for another 3-5 minutes before adding in the garlic, thyme and sun-dried tomatoes. Season with salt and pepper and cook until the garlic becomes fragrant about 2-3 minutes.
Add the Potatoes and Corn
Add in the potatoes and mix well. Add in the flour and mix until everything is well coated. Cook the mixture for 2-3 minutes stirring occasionally.
Add in the corn and broth and mix well. Add 2-3 cobs to the pot and cook covered for 20 minutes. Remove the lid and continue cooking for another 10 minutes or until the potatoe are fork tender.
Remove the cobs and with either an immersion blender or traditional, blend about 1/3 of the soup.
Add in the zucchini & yellow squash
Add in the zucchini, yellow squash and milk and chopped basil and continue cooking for another 15 minutes or until the vegetables are tender and the soup is heated through.
Serve & Enjoy the Vegetable Chowder
Serve with chopped chives and more fresh chopped basil if desired.
Creamy Summer Vegetable Chowder – Recipe Card
Use this recipe card to save and print this recipe. For additional step by step photos and a recipe video, be sure to read the full article above.
Summer Vegetable Chowder (Super Creamy & Easy to Make)
Ingredients
- 4 ears Corn - or 2 cups of corn Kernels, see notes
- 1.5 pounds Yellow Potatoes - peeled and cubed
- 2 stalks Celery - chopped
- 1 small Zucchini - chopped
- 1 small Yellow Squash - chopped
- 1 medium Onion - diced
- 4 cloves Garlic - minced
- 6 Sun-dried Tomatoes - roughly chopped
- 5 cups Broth - (Vegan Chicken or Vegetable)
- 1 cup Plant Milk
- 4 Tbsp Flour
- 4 Tbsp Vegan Butter
- 1/3 cup Basil - chopped
- 2 tsp Thyme - chopped
- 1 pinch Salt - or to taste
- 1 pinch Pepper - or to taste
Garnishes
- 1 tbsp Fresh Chives - chopped
- 1 tbsp Fresh Basil - chopped
Instructions
- Melt the vegan butter in a large pot over medium heat. Add in the onions and sauté until translucent, about 5-7 minutes.
- Add in the celery and continue cooking for another 3-5 minutes before adding in the garlic, thyme and sun-dried tomatoes. Season with salt and pepper and cook until the garlic becomes fragrant about 2-3 minutes.
- Add in the potatoes and mix well. Add in the flour and mix until everything is well coated. Cook the mixture for 2-3 minutes stirring occasionally. Add in the corn and broth and mix well. Add 2-3 cobs to the pot and cook covered for 20 minutes.
- Remove the lid and continue cooking for another 10 minutes or until the potatoes are fork tender. Remove the cobs and with either an immersion blender or traditional, blend about 1/3 of the soup.
- Add in the zucchini, yellow squash and milk and chopped basil and continue cooking for another 15 minutes or until the vegetables are tender and the soup is heated through.
- Serve with chopped chives and more fresh chopped basil if desired.
Notes
- Note about fresh corn: If using fresh corn on the cob, carefully hold the cob vertically and run a knife down, cutting as much of the kernels as you can. Alternately, you can lay the cob down on its side and cut the kernels away. Reserve the cobs to help flavor the soup.
- This recipe makes about 5-6 servings.
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This creamy vegetable chowder recipe is the latest installment of The Art of Soups & Stews, a monthly recipe column by Devorah Bowen. In this column, the Best of Vegan editor and creator of The Yummy Vegan delves into her treasure trove of satisfying, comforting, cost-effective, and low waste vegan soup and stew recipes to share them with you!
More Vegan Recipes You Might Like
If you enjoyed this summer chowder recipe, you might also like this delicious summer rainbow Ratatouille recipe by Hannah Sunderani or some of the other recipes listed below.
- Cauliflower Corn Soup With Za’atar Chili Crisp: This creamy soup is made with roasted cauliflower, sweet corn, and topped with za’atar chili crisp oil for a unique flavor that pairs so well with the mild flavors of the soup.
- Summer Salad With Grilled Peaches & Strawberries: Try this bright, fresh and tasty summer salad with sweet grilled peaches and strawberries. It’s a delicious way to use the grill for more than just burgers! Best of all, it’s ready in just 15 minutes.
- Yellow Summer Gazpacho (Refreshing & Easy To Make): This yellow gazpacho is the perfect summer recipe. It’s incredibly flavorful, refreshing, and an easy way to impress your dinner guests! It’s also entirely plant-based and dairy-free.
- Vegan Corn Ribs With Aleppo Chili Butter & Lime Zest Cream Cheese: Think creamy and buttery, herby (most fresh herbs will work well), tangy, savory, smokey, and a little bit spicy (different kinds of chilies and peppers), this recipe is a readers’ favorite for a good reason!
I made this over the weekend and it was delicious. The whole family loved it!
Made this for dinner tonight. Delicious!! My daughter is really picky and declares she hates zucchini and summer squash, but she gobbled this up! Thanks for the recipe!!
So glad to hear you enjoyed it!:)