I wouldn’t share a recipe with you that I didn’t believe was really tasty. That said, this Lemony Sweet Corn Chowder is BY FAR, HANDS DOWN my favorite this summer. The tanginess of the lemon, fresh grassiness of the dill and sweetness of the corn all come together in a bright explosion of summertime flavor.
If you could capture sunshine in a bowl, it would be this soup! Which is exactly what I need right about now, because August in Wisconsin means two things to me: “Yay! It’s fresh sweet corn season!” And, “Dang, summer’s almost over!”
This corn chowder is creamy without being heavy. It gets a touch of richness from light coconut milk and blending some of the soup to thicken it, while the acidity of the lemon, the sweet, crisp corn and the fresh herbs keep everything feeling light and balanced.
Of course, this lemony sweet corn chowder recipe is both yummy and healthy. It does have a few grams of saturated fat per serving (from the coconut milk), which is less than most chowder recipes out there. Still, if you want to completely cut out the saturated fat, simply substitute non-dairy milk or add more stock, and it will still be delicious.
I like this corn chowder as a simple, light supper, with an arugula salad and a bit of whole grain bread on the side. If you make this recipe (PLEASE, do give this one a try), I’m dying to know if you love it as much as I do!
Lemony Sweet Corn Chowder
- 1 teaspoon grapeseed oil (use water if oil free)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, finely diced
- 2 Yukon gold potatoes, peeled and 1/2 inch diced
- 4 ears fresh sweet corn, kernels sliced off the ear (about 3 cups)
- 1 14 ounce can cannellini beans
- 1/4 cup loosely packed fresh dill, chopped (reserve several sprigs for garnish if desired)
- 1/4 teaspoon celery seed
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon apple cider vinegar
- 2 cups prepared low-sodium vegan bouillon (such as Vogue Instant Vegetarian Chicken Base) or low-sodium vegetable stock
- 1 13.5 ounce can light coconut milk (or sub plant milk - see notes)
- Sea salt and freshly ground black pepper to taste
- Heat the grapeseed oil (or water if oil free) in a large pan or Dutch oven over medium heat. Add the onion with a pinch of salt and cook for 3 minutes or until soft. Add the garlic and cook about 2 minutes or until garlic becomes fragrant. Add the celery, corn and potatoes, mix well, and cook 5 minutes. Add the celery seed, lemon zest, lemon juice, vinegar, cannellini beans, broth and coconut milk.
- Heat the soup until it almost begins to boil, then cover and reduce to a simmer on medium-low heat until potatoes are tender, about 15-20 minutes more.
- Ladle 3 cups of the soup into a blender and blend on medium speed until just creamy, being careful to allow steam to escape. Don't over blend. Add the blended soup back to the pot.
- Add salt and pepper to taste. Garnish with a few sprigs of fresh dill and serve!