No leftovers. I also went a southwestern approach and seasoned the corn and celery with cilantro, paprika, and chipotle pepper. I just wish it had more veggies to make it a bit more flavorful. Sauté the onion over medium heat for 7 to 8 minutes in a medium saucepan. I did use the milk and broth and it came out creamy. As for the corn, just use it straight off the cob! I LOVE corn soup! Smoked paprika takes this over the top. All broth if NOT blending. Do you think it would freeze well? I added a chipotle pepper in ancho sauce to the blender and spiced it up a bit, but liked the taste quite a bit without it. What would be a type of cheese that can be substituted for the nutritional yeast? I did not have soy milk, so I used 2 cans coconut milk and added one red pepper and a jalapeño in. Another. Add poblano pepper (without seeds) while simmering the potatoes. This looks outstanding! As always, this recipe was a huge hit at my house! Great recipe and set of instructions as well. I love that the recipe is so easy to customize to your preferences as well. It’s super helpful for us and other readers. Get the recipe here: Zucchini & Yellow Squash Soup with Rosemary & Vegan Parmesan Hi Gigi, it should keep in the fridge for 3-4 days and the freezer for ~1 month (perhaps longer). I make your vegan biscuits more than I care to admit, and all my bacon loving, cheese addicted friends beg me to make your nacho cheese about twice a month! I just made this and it was great! You should need roughly 18oz of corn. I used an allspice and a little bit of cinnamon and cayenne pepper. I tried a few vegan corn soups before finding this one and none of them really did it for me. It turned out perfectly! I also added green pepper, red sweet peppers and chard. I had a ton of corn from my CSA box so I made this! Very satisfying. would canned or frozen corn work? Thanks for the lovely review and for sharing your modifications, Stacey! Ahh, I’m so in love with the way this soup looks. 2 cups unsweetened coconut milk Next time I will increase the onion, add a bay leaf and maybe some thyme. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier. I did the half almond milk/half broth with nutritional yeast and it was SO good. And plenty of pink Himalayan salt I added red and green bell because I like those flavors with corn and used chicken broth and heavy whipping cream, but those were really the only changes. Yum!!! <3 Arie. Recipe. 1 medium russet potato I used it in my soup maker and it turned out brilliantly – I just put less measurements of the stock/plant-based milk so it would all fit in. Instead of store bought veggie broth I made my own using the cobs that would go to waste (fraction of cost, more flavor, less sodium but yes, more time in the kitchen -simply bring them to boil and simmer them in water for about 40 mins). I have already bought the ingredients to make a triple batch, it was so popular!! It was perfectly sweet, savoury and well mine was spicy. I am sure I will be making this again and again. This corn chowder was incredible! I was a little sceptical because I felt like there weren’t enough flavour-enhancing ingredients (like spices and herbs) but it was perfectly balanced without any modifications. However I didn’t have any almond milk or vegetable broth, so I substituted 1 can of coconut milk, 2 cups of water and some thyme and oregano. hi how long would this keep for in the fridge ? Perfect! I highly recommend making this soup as a last summer hurrah before fall arrives. Good corn flavor. Can’t wait to make this soup! Have you ever tried freezing this soup? I made this recipe, it was a tad bland for me. So I will definitely try this out very soon. The recipe is great. Summer Soups. Thanks again for your awesome recipes. We loved it! Wow!!!! I recently had a small dinner party and served this with your panko baked avocado tacos and your chipotle red salsa (I may have a slight obsession with your recipes…) The whole meal was a crowd pleaser. I also chopped up and added a small zucchini along with the potatoes, to get some extra veggie nutrients. Definitely will make again! This recipe is quite good to start with!! If you ever do I will be first in line to buy it ;-), As for a cookbook, we don’t have a print one yet! It was awesome and super easy. I’m obsessed! Rating: Unrated 0 Ratings. Sounds great however you put in recipe ( if using canned corn ) 1.5 cans – how many ounces in “a can” thanks so much ! :), So delicious I added organic soyrizo and red kidney beans and garnished with cilantro instead of the green onion my husband and 19 month old loved it!! It’ll definitely taste like soy, but hopefully not too strong! ), Instant Pot Millet (Fast, Fluffy, Perfect! They added a nice salty crunch! It’s super helpful for us and other readers. Also I just love trying recipes and this is quite amazing. I used this recipe as a base and it was great! She has food allergies that she has developed in her later years and the top 3 are eggs, dairy, and bananas. I not blend mine so I used 3 cups of broth and 1 cup of almond milk. Thanks so much for another easy, peasy, delicious recipe! Topped off my bowl with a few dashes of cayenne pepper and mixed in a TBSP of Italian bread crumbs. It has the perfect balance of sweet and savory flavors, is healthy, and makes an ideal light lunch or dinner when accompanied with bread, a sandwich or a salad. It’s just that good. And love that modifications! Anyhoo, ignoring my greedy belly for a second, could you tell me what camera and lens your hubby tends to use for the food photography? I visited Germany for the first time last year. It's one of our favorite summer soups!—Edith Ruth Muldoon, Baldwin, New York I ended up simmering it for about 40 minutes. Delicious and easy. We will make this often during corn season, and I will try it with canned or frozen corn this winter. It was totally bland and not good. I did 1 cup broth, 1 cup almond milk, with 2 small russets and 4 ears of corn. I add paprika to mine but other than that I follow the recipe as is. Thank you so much ☺, I just love this recipe. Made this recipe today and oh it was so delicious! Thanks! Can sweet potatoes be used as a substitute? My garden is literally bursting with corn right now! Topped with corn, scallions and some cashew sour cream. I made this today with sweet potato instead of red, and soy milk rather than almond milk – worked just fine and tastes incredible! Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes. "Coconut and cucumbers are a great combination and make for an easy, refreshing soup." Our preferred method is milk + broth and blended. I also added some celery to this and it was perfect! Very much recommend. Check out this tutorial! It was very good. I have such a hard time coming up with what we should make for dinner, and I now have like 201392 things I want to make from your blog! I added cumin and fresh lemon juice to step it up and wow it tasted great! I went for the broth version but added a little coconut milk and culantro for additional flavor. Thanks for sharing, Annaliese (super cool name, by the way!). Hey Dana! We’re so glad you enjoyed it, Jennifer! Making this over the weekend – the corn broth is a great idea. YUM. Top with … Cream of Celery Soup with Olive Oil and Watercress. So sorry this didn’t work out for you! & Creamy or Brothy – whichever you prefer. Did you make any modifications? I also sauteed tempeh in a homemade chili oil to top the soup with the green onions. I didn’t have potatoes so I added broccoli instead, and also subbed cilantro and a tbsp of adobo peppers for nutritional yeast. Someone said touch of cayenne and cinnamon, which is nice and makes it a bit more interesting. But that would make it 11 ingredients…, Corn! I also subtracted half of the milk and added some yogurt to give it a rich and sour flavor. And I also wanted to give a shout out to those corn cobs: a great trick to thicken more and infuse this soup with corn-y (haha) flavor is to simmer them in the broth! Have a question? I tweaked it by using a cup of coconut milk and added more broth. You have no dairy in this!!! I made this just now and all I can say is that I LOVE it! I did the half veggie broth and half almond milk for the broth and it turned out great. Hope that helps! Super easy and delicious! Husband had two big bowls of it! For the milk I used some homemade oat/coconut milk and the oat part of the milk may have given the soup a just slightly odd texture, but the taste outweighs that. This Healthy Kitchen – Vegan Cold Pear Soup YUM! I modified it slightly by using only veggie broth, no dairy or dairy substitute, and I did not flavor with nutritional yeast but shaved a little Parmesan on top of the bowls before serving. It’s the latin in me can’t stay away from the spicy. this is old an comment, but in case others read it…\i wasn’t paying much attention and did only 2 cups, just broth..still came out fine. I’m new to being on a (mostly) vegan diet and to cooking, your blog is a LIFE SAVER!! It was soooo delicious!! Do you think I could replace half of the potatoes for chickpeas or white beans without changing too much of the flavor? I would definitely make it again the exact same way and I would also be interested in making the original version as well. Also are we supposed to cook the corn before using it? https://www.thespruceeats.com/most-popular-vegetarian-soup-recipes-3377936 I made your soup on the weekend – it was amazing!!!!! Made this for dinner tonight and it was super quick and really delish! I feel like super mom! I’m making it vegetarian rather than vegan so thought I’d see what type of cheese would go best with this recipe? Transition meal. This recipe would go great with our GF Cornbread! I mixed it up and added corn before potatoes, so I microwaved the potatoes really quick so they would be a little cooked before I threw them in. I guess I just assumed that all soups could be frozen, which is why they are one of my favorite foods to make, but the soup today was very sadly “off” from the delicious flavor it had last week. So quick! We’re so glad you enjoyed it, Rajani! My husband and I both had to MAKE ourselves stop eating it! I also did the unblended version since I’m staying in a field camp and don’t have a blender or food processor! I’ve made this a couple of times now and we LOVE it! In your picture, your corn floated nicely to the top…mine just sank to the bottom. I also added 1 tsp parsley and 6 cups water and 1 cube all veggie chicken bullion. Yum! This soup is soooo good!! This was so fun to make and delicious! Quick & easy Thank you for consistently creating amazing things. Thank you for this great and simple recipe!!! Thanks so much for the lovely review, Sarah. It turned out amazing! I liked how you can scale the ingredients, I used the frozen corn (3-4 cups) Thanks for sharing, Grace! I didn’t add any milk or nutritional yeast. Whoop! ? I will definitely make this again, I like that I’ll be able to alter it with seasonally available produce. Beautiful! So delicious and easy to make! Just wow! I plan on blending silken tofu to make it even creamier! Vegan, dairy-free, and gluten-free, this light soup is the perfect summer appetizer for brunches or a light lunch with a side salad. Our selection includes vegan and gluten-free options such as gazpacho, pho, ramen and vegetable soup. Hi Alison, this recipe will keep about 3-4 days. I will definitely make this again. A vibrant and gorgeous summer soup, full of bright, sunny flavors, chilled Yellow Gazpacho will become your very favorite summer gazpacho. Summer carrot, tarragon & white bean soup 14 ratings 3.9 out of 5 star rating This satisfying, low-fat, low-calorie vegan soup provides three of your five-a-day. Loaded with summer produce Great recipe! I added bay leaf, because bay leaf makes everything better. Works great! I can only imagine how amazing dinner is going to be. This is without a doubt the best corn coup I’ve ever had and my favorite soup in general! Ingredients 3 medium summer squash cut into half-moons 1 medium onion diced 1 medium potato peeled and diced 2 cloves garlic 4 fresh thyme sprigs leaves removed from stems 1 … Blend for a creamier soup, or leave as is for a brothy soup with more texture. Thanks so much for sharing! Reduce heat to low. Summer soups are totally a thing. I double the garlic out of personal preference and find a couple extra potatoes can help boost any creaminess my milkless version lacks (I use an immersion blender in the pot and spot-blend the potato-y parts as best I can). Made this for dinner tonight! Thanks for sharing your modifications, Krista! I did it to taste, but probably added about four tablespoons of the old bay. I added some jalapeno, cumin and chipotle spice and it is so good! i’m going to try this soon, and I really want to know if the ears of corn have to be cooked. I went with the blended option (1% milk + broth), and it was delicious. I love it so much! This recipe includes some of my favorite foods, but I don’t usually use nutritional yeast. I used a couple of leeks instead of onions, added a diced red pepper, and used macadamia milk instead of almond, because that’s what I had in the fridge, and it turned out delicious. If I’m not blending it how much Veggie broth should I use? Looking for summer soup and stew recipes? Thanks ~ I’ll let you know how it turns out! Thank you for this recipe! bag of organic bi-color frozen corn from Whole Foods!! Entire family loved this including sometimes picky 7 year old, “its the best soup I ever tasted” . And yes, you can absolutely freeze it! I also topped it with fresh basil when serving which added a nice balance in flavor. Thanks! Do you think it might work in a crockpot as well? In our opinion, it is better blended. I supplemented the recipe with some pantry items: kale, white beans (for a bit more protein), and chipotle & hot sauce. It is really delicious. made a small batch then did a large one to freeze for the cool days. But if not blending, go all broth (4 cups total as the recipe is written). :D. Wow this was great! (They are all carnivores). Corn has always been one of my favorite summer foods. Just writing to say this recipe was the favorite meal of the year for my girlfriend and I – so amazing! Pictured Soups: 1) Quinoa Vegetable 2) Vegan Carrot 3) Corn Chowder 4) Cold Cucumber 5) Creamy Summer Squash 6) Velvety Green Vegetable 7) Summer Bean Stew 8) Tomato Gazpacho 9)Garden Veggie Beanless Chili I love soup and eat it all year long, even the filling comfort food varieties meant to be winter soups. It is delicious, quick, and filling. To speed this recipe up, next time i’ll microwave the potatoes for 1-2 minutes because Step 2 took me about 10 minutes longer than the recipe stated. It was a hit!! Great idea, Katherine! It’s perfect! Healthy Thanks Jeannie! I didn’t blend it fully and left the potato in chunks. However, if you are looking for something basic and simple this is a great recipe for that. Hi Courtney, cheddar or pepper jack cheese should work well! This was perfect. xo. I food processed everything but half the corn and 1/4 head cauliflower and so potatoes. I actually have tried several vegan recipes and haven’t found one I like yet- the texture always seems a bit off. Thank you so much again! I LOVED the soup sooo much. Time to start saving for the 5D methinks! Should I change up anything in the recipe to make it work?? I love corn chowder but I hate all the cream, this looks like a fantastic alternative – I can’t wait to try this out! I then added back in the chunky veggies. Cron chowder is a wonderful childhood memory. To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes. I’ll be making this tonight.. How does it freeze? However, I’d like to make it ahead of time ~ do you know how well it freezes? Like… I made a nice sized pot for 3 people. This soup is amazing!!! What a great way to showcase farm fresh sweet corn! I added those in after blending to give it some texture. I added a teaspoon of fresh parsley and half a tomato. Doubled the recipe with the onion and the liquids The photos are so beautiful. In the middle of making this now – decided halfway through that I wanted to blend.. used all broth… fingers crossed it still works out! I recommend making this in small batches and storing only in the fridge. Dana you are genius!!! Love all the ingredients but since I’m not vegan can I just add chicken broth instead of veggie broth ? Finally made this and it is amazing! ). I had to substitute cob corn for frozen corn. Tastes like a KFC famous bowl, but as a soup! Glad you liked it. Do you need to cook the potatoes before making the recipe? I’m a big fan of soup. ), Instant Pot Lima Beans (Fast, Tender, Perfect! Made this for the first time for my family for dinner and it was such a hit! I used two full cans of corn (sadly I didn’t have fresh). Question- I am planing to blend it…..so would I use 1 cup of veggie broth and 1cup of milk? I reserved out a bowl full of the veggies and then used an emmersion blender to cream the rest of the soup. So, I figured it was prime time to add some corn soup to my repertoire, especially since it lends itself to well to creamy, brothy goodness. Hope that helps! I added the extra corn/potatoes and less liquid because my 2 yr old and 3 yr old do better with thicker soups. We’ve added a twist to it with cayenne pepper and halving the almond milk and broth for a thicker texture. Thankyou. thanks!! I made with veg broth and I think I might add some veg bacon next time. I just made this using following modifications: My corn was so good I could have eaten it raw but it came out great in this dish. ^_^ will definetely try this! Match made in heaven.. so good! I also added an extra cup of corn to add more servings. Xo. « Easy Healthy Popsicles + More Low Sugar Snacks. Thank goodness I didn’t! This is JUST what I wanted. Thanks! I use water in place of the oil when sautéing my onion and garlic and skip the plant milk all together, doubling up on vegetable broth instead. Great tip for blended soup. The 6 year old review: this is like liquid corn! My children even loved it and went for seconds. Thanks. I also added a rinsed/drained can of cannellini beans. Love your recipes and love your creativity! Lastly, I made some garlic bread for dipping. This soup is best fresh. Notify me of followup comments via e-mail. To me, the soup needed a little flavor kick so I put a dash of ground red pepper and a dash of nutmeg in while it simmered. Satisfying Hi to whoever reads this! Made this tonight. Made this and loved it! The blended corn actually makes this soup taste like it’s been sweetened, which is a nice and unexpected touch! How many cups of corn is equal to three cobs of corn? My family LOVES this soup. It REALLY does. However, I can honsetly say that the next time she spends the night at a friends house that this will be on the menu! I added paprika and carrots, I cannot live without my extra spice and my daily dose of carrots! Creative modifications! I also added extra vegetable boulloin cubes, sage, basil, rosemary, and more garlic as garlic powder and it turned out awesome! Thanks so much! I decided to make this recipe because I love soup and I had a bunch of frozen corn. Pinning! Adore this recipe! I want to make this soon. Hope that helps! Am I simply halfing the amount of both? So simple and delicious. My name is Jenn. I love corn and I’ve been getting back into soups now that the cold weather is going to be approaching! We’re so glad you enjoyed it, Danielle! This recipe was very simple as the description states and very delicious as well. If I want to make it ahead of time – how long will it stay fresh in the fridge? Just finished making this. https://itdoesnttastelikechicken.com/25-drool-worthy-vegan-soup-recipes I made this tonight for dinner w/ a side salad – what a big hit! Really, really good and simple recipe for weeknight or guests. The coconut flavor could potentially be overpowering. So glad you enjoyed it, Katherina! Amazing. Delicious flavor. I made a larger batch so I added to the contents. Thanks for the quick response! I can’t wait to serve it to my family. I see you have the corn measurements for ears or for cans but do you know how many cups that would be about? Even after doubling the ingredients, I up-ed the potatoes, broth and heavy cream. Delish! I might have preferred it if I had used coconut milk instead because I find that almond milk doesn’t hold up as well when it is heated. Pretty much any brand will do. I also added smoked paprika. I have this cooking as well as your vegan sloppy joes, and prepped it all during my kids nap. Love this recipe. Thanks for a great recipe. Loved it! My college daughter asks for it whenever she is home. Added 1/2-1 tsp of paprika to give it some extra and went with the 2 tbsp nutritional yeast. I have a Nikon body. Thank you! This is one of my favorite soups that I have ever made!!! It will be much sweeter, but still delicious I assume. I ate the dethawed soup for lunch today and it both smelled and tasted noticeably odd. (Whatever the combination of broth/milk) It was fantastic! Went creamy and threw everything right into my Vitamix (start to finish). I also used oat milk instead of almond milk, which made it even creamier. Going through a breakup and all about tasty good right now (even more than usual…:p), Hang in there, Diana! I will absolutely be making this again! Success! This is rather tasty ma’am. Blended one can of white beans with some broth to make the soup thicker and added fiber/nutrients. You wouldn’t know this chowder (I did the half and half blended version) was vegan. thanks for sharing, Max! It’s hard to go wrong with corn in August! Can ot be frozen, of so, how long? My husband loves it also. Add most of the corn, reserving a little for garnish, and stir. Delicious: smooth and creamy, nice roasted flavor, and a hint of crispness from the corn kernels. Thoughts? We would recommend using about 1 1/2 – 2 cups total (including the top garnish). I also added this seasoning grinder blend I have (a mix of salt, mixed peppercorn, garlic, onion, red pepper, chili, parsley, cayenne, cumin, and oregano) during the blender stage, and it amped it up even more. My bf and I are so obsessed with it that we’re making it again this weekend, its our go to Corn chowder recipe from now on. Thank you! This is a great recipe! Not having any fresh broth and not being to fond of bouillon cube, I used s spice packet for makingVietnamese Pho. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I just made it tonight and I love it! WAY more garlic (I can’t help my self) A crowd favorite at our house. May try it with fresh corn next time as I used cans. I made this tonight and it was really tasty. Its mostly gone and leftovers went with my company. If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. We had this for dinner tonight. I’ve never made corn soup before, but this looks like an absolutely gorgeous dish! Thank you. Your email address will not be published. We hope that helps! I’ve never made corn soup before and would love to try this. It was the first time that I have made a corn soup with almond milk instead of cream or milk. You will lick your mouth from this creamy delight after tasting it … I have no idea why. It’s super helpful for us and other readers. I also had some green chiles in my box, so I added roasted green chiles to the soup prior to blending. Sorry to hear that, Jac! This soup is the perfect light summer meal. I also swapped the paprika for cayan pepper which made it pretty spicy. Raw Peas, Mint, and Avocado Soup. The only thing I did differently was grill the ears of corn first, I love how that add a smoky flavor. It was really easy to make, too. I used 4 cups broth but thinned it a bit with flax milk after blending (with immersion blender). Thank for the recipe :), aw i do love corn! Let us know if you try it again as written! The flavour was so delicious and this recipe was so easy to follow! ;). So delicious thank you for sharing! Thanks! Please keep soup recipes coming!! Readers, RUN DON’T WALK to cook this up tonight! That’s tomorrow night’s dinner sorted. This looks SO good. I’ve been craving corn and this sounds delicious! Love and Peace! The longer it simmers, the more flavorful it will be. I had planned to make a different vegan corn chowder recipe tonight but it turned out that the celery I had in the fridge was irredeemable, so I turned to MB for an alternative and this recipe did not disappoint. Blended half of it, so it still had a good bit Of chunkiness. To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. I made a double recipe of this last night for a fall family outing. There was way too much potatoes, its basically like I’m eating mashed potatoes with some corn in it. I made it exactly as the recipe read, except I used only 25% almond milk and the rest broth. It was beyond delicious. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Yay! I sub the almond milk with cashew cream. It is one of my new favorites! Savory with a subtle sweetness :). Yes, you read that right! Made with half almond milk and half stock as written. I used frozen corn, as I had some I wanted to use up. Hope this soup is comforting to you! Greetings from Germany. It was absolutely delicious. Thank you for your lovely and fun blog- this is the second time I have made one of your recipes, and they are just turning out divine! I didn’t use yeast BTW. Looks delicious! Overall, this was a very satisfying soup! So glad to hear everyone enjoyed it, Rachel! Ended up creamy and absolutely fantastic. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Or if using from a can, I would recommend using ~1 1/2 – 2 cups total (including the top garnish). I love corn soup, especially when potatoes are involved! Thank you and happy new year! Whoop! Anyone know how many cups of corn that is I only have frozen corn?? Even though it’s still hot out, I wanted to make some soup with my fresh corn I got from the farmer’s market. I used fresh corn from the farmers market. I like things spicy, so I added smoked paprika and two crushed dundicuts. Simple Summer Vegetable Soup Recipe. I also used frozen corn. Sorry you had trouble with it! If you could bring me a bowl of this for lunch, that would just be great :). Love that idea! It’s easy to bring for lunch and usually pretty cheap ingredients! As suggested, I added a lot more garlic and onion, and cumin and smoked paprika. Used the last of my corn for the season on this soup. I ended up doubling the recipe, used a head of cauliflower instead of the potatoes and added some poblano peppers. Holy moly. When you say add two cups of soup to the blender, is it just the broth or potatoes and corn included? So yummy, thank you! All your recipes are success in my house. I also make your “favorite vegan pizza and vegan parmesan cheese ” once a week. He loved it (so did I)! That is a really useful page, especially the link to the Nikon v Canon comparison. We made it with milk btw and it was A++++. I’d say at least 3, if not the full 4 cups. Thank you! For fun, I roasted about half the corn, and puréed it with about half the potatoes for the broth. Added smoked paprika, cumin, ground coriander, and a little cayenne. You can also subscribe without commenting. Yum! Aw, we’re so glad you enjoyed it, Athena! Midwest corn is so delicious right now and I had been craving a corn chowder that wasn’t weighed down. Super easy, super delicious. i used frozen ore ida obrien potatoes and added dill after blending. Amazing! Do you think the corn would be okay being reheated and refrozen? We are so glad you both enjoyed it! It was a big hit with my family from Trinidad. I loved this soup! We left it chunky, but I’d like to blend it next time. Making it right now, smells amazing so far ? It’s the perfect comfort food. I made this and it was DELICIOUS! Thanks Minimalist Baker, all your recipes are amazing! The only bad news was there was no leftover! Did not add any milk but I did add Jalapenos. I doubled the recipe and added 1/2 head of cauliflower and subbed 2 cups almond milk for 1/2 cup full fat coconut milk. I made this in the middle of winter (during the bomb cyclone), and it worked perfectly as a winter soup as well! ..and I had every ingredient. I will definitely make this with the amazing Ontario corn in season right now. Will it taste just as good or should I stick with the veggie broth? I’ve been making your recipes for years and always recommend to my plant based peeps. This was a delicious soup that my husband also loved! Whoop! Soooo flavourful! I am thinking about making it in advance for Thanksgiving. So good! I used almond coconut blend milk instead. Such an easy, rich-tasting way to do fresh corn justice. Texture was a bit off though. I can’t wait to eat the left-overs! Taste and adjust seasonings as needed. Thanks so much for posting this! I also use an immersion blender and pulse a few times so it’s both creamy and has some texture. We better clarified in the instructions. I have frozen corn in my freezer waiting to be used up! Everyone loved it. xo. Made it the other day as a double batch. You will not be subscribed to our newsletter list. I truly adore your blog, I’ve made several of your recipes and they NEVER disappoint. So yummy. This looks perfect and I bet I’ve found a winner! I ususally throw the corn cobs in for extra flavor. My adventurous two year old will be so into both of these. Thanks for the recipe. I used up my CSA sweet corn and red potatoes…and also added in a few handfuls of lacianto kale! Thanks for this quick and easy delicious recipe! I don’t know how you so consistently do it but this was simple and delicious! I’m a bit confused with the broth/milk thing…do you want 4 cups of liquid total? Do you have any recommendations for what to pair this with? So glad everyone enjoyed it, Amy!
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