Summer Veggie Corn Chowder

Summer Veggie Corn Chowder

This dairy-free summer veggie corn chowder recipe is made with fresh sweet corn, zucchini, carrots and onion with creole seasoning for a delicious spicy flavor.

Summer Veggie Corn Chowder

Once again, coconut milk saves the day for this dairy-free summer veggie corn chowder recipe!

Creamy soups are one of my go-to comfort foods, but it’s nearly impossible to find a store-bought version that is dairy-free. And most classic recipes aren’t dairy-free either, and even the healthy loaded potato soup recipe I adapted from my grandpa’s recipe has evaporated milk in it!

Now that fall is coming, it’s the perfect time to experiment with other alternatives to achieve a delicious, creamy soup without all the dairy ingredients.

But I am the weirdo that craves soup in the summer, so naturally I went for a summer version too!

Summer Veggie Corn Chowder

Honestly, one of the easiest ways to make a creamy soup is to blend part of the ingredients. I don’t like to blend the whole thing, because I also like chunky soups. You can do this pretty easily one of two ways:

  1. Put half the soup in blender, then pour it back in
  2. Use a hand-held immersion blender to get the consistency you want!

I have this Cuisinart immersion blender and I love it! The only time it really gets used is when I am making soup, but it was well worth the purchase in my opinion!

Summer Veggie Corn Chowder

Summer Veggie Corn Chowder Grocery List

While some of these veggies are more year-round of winter veggies, this soup does feature two of my favorite summertime veggies: sweet corn and zucchini! Don’t forget to add these to your grocery list.

  • Russet potatoes
  • carrots
  • celery
  • sweet corn
  • zucchini
  • red onion
  • minced garlic
  • coconut oil
  • coconut milk (unsweetened, full fat)
  • creole seasoning (we use Tony Chachere’s)
  • cumin

This soup is all made in one pot, which is another bonus. Having fewer dishes is always a win in my kitchen! Don’t forget to save the recipe below, then get cooking!

(Disclaimer: The above contains Amazon Affiliate links for products we use. I earn a small commission for any products purchased!)

Summer Veggie Corn Chowder


  • 3 large carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 cup red onion, chopped
  • 2 teaspoons minced garlic
  • 1/2 teaspoon cumin
  • 1 tablespoon coconut oil
  • 1 pound Russet potatoes, peeled and chopped
  • 4 cups water
  • 4 ears sweet corn, husked and cut from the cob
  • 1 zucchini, chopped
  • 1 tablespoon creole seasoning
  • 1 16 oz can full fat, unsweetened coconut milk


  1. Begin by prepping all vegetables as listed above.
  2. In a large pot, saute carrots, celery, onion, garlic, and cumin in coconut oil. Cook until onions start to become translucent.
  3. Add potatoes and water. Bring to a boil, then simmer until the potatoes are cooked (about 10 minutes).
  4. Add the zucchini, corn and creole seasoning. Simmer additional 10 minutes.
  5. Puree desired amount of soup. If using a blender, start by removing about two cups worth. If using an immersion blender, blend as much as you’d like to get the consistency you want.
  6. Stir in the coconut milk and serve!

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