Summer Corn Chowder

Feel the summer vibes with this delicious, vegan, and easy summer corn chowder. Packed with fresh sweet corn, seasonal and colorful veggies, and smoked tofu, it's the ultimate comfort food for those sunny days.

Course Main Dish, Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 25

Servings servings

Calories 169kcal

Author Sina

Equipment

1 chopping board
1 knife
1 large pot

Ingredients

6 ears of corn
7 oz smoked tofu
1 small red onion
3 cloves of garlic
1 red bell pepper
1 green bell pepper
3 medium-sized potatoes
2 stalks celery
1/2 teaspoon smoked paprika powder
1 teaspoon salt
4 cups vegetable broth
1/2 cup vegan cream cheese
1 bay leaf
black pepper, to taste
1 tablespoon lime juice
fresh cilantro, to serve

Instructions

First, heat a large pot of water and cook the corn cobs for 10 minutes. Let them cool down. Then place the tip of the corn cob into the hole in the middle of a bundt pan and cut off the corn with a large knife. This is such an easy and mess-free way to cut corn off the cob!
Cut the tofu into small cubes.
Finely chop the red onion and dice the bell pepper. Also mince or finely chop the garlic.
Cut the potatoes into small cubes and dice the celery.
In a large pot, heat some oil and pan-fry the smoked tofu cubes until browned and crispy. Then, add the onion and cook for 2 minutes. Next, add the garlic and cook for another minute.
Then add the vegetables and the smoked paprika and salt. Stir well and cook for 2-3 minutes on high heat.
Add the corn, vegetable broth, the vegan cream cheese, and the bay leaf. Bring to a boil and cook uncovered for about 15 minutes or until the vegetables are tender.
Discard the bay leaf. Season with salt and pepper and sprinkle with green onion and the fresh cilantro. I like this corn chowder best with roasted rusty bread.

Notes

Smoked tofu adds such a nice smokiness to this dish. However, it can be hard to find sometimes. So if you can't get ahold of it, you could replace it with firm or extra-firm tofu and add 2 teaspoons of soy sauce or tamari while cooking it. Besides, you could also add a splash of liquid smoke.
If you love sweet corn as much as we do, you could also enjoy this summer corn chowder alongside my vegan cornbread.
Stored in an airtight container in the fridge, the corn chowder will last 3-4 days.

Nutrition