The Summer Soup Must!

What happens when you combine fresh sweet corn and velvety cashew cream? Just the best darn soup you'll make all summer long! 
Trust me on this one; this soup is one you need to make ASAP!  Sweet corn chowder is a silky smooth, unexpected way to enjoy the golden kernels of summer. 

Growing up in Iowa, sweet corn is a staple on the summer dinner table. When the days turn hot, I can't wait to enjoy the juicy golden kernels straight off the cob, dripping with salted butter, of course. However, this soup is almost tied for my favorite way to enjoy one of the best vegetables of summer.

This is a recipe you that is sure to impress your guests!


Summer Sweet Corn Chowder


  • 6 ears of fresh sweet corn

  • 2 tbsp coconut oil

  • 1 medium sweet onion, chopped

  • 2 large cloves of garlic, smashed and chopped

  • 2 small ribs of celery, thinly sliced

  • 1 red bell pepper, chopped

  • 1 medium yellow potato, cubed (with skin on)

  • 1 cup raw cashews, boiled for 15 minutes

  • 2 cup of unsweetened almond milk

  • 2 cups of "no-chicken" stock

  • 1 tsp smoked paprika

  • 2 tbsp soy sauce

  • 2 dashes of liquid smoke

  • 1/4 cup fresh basil leaves, julienned

  • salt and pepper to taste

  • 1.5 tbsp fresh lemon juice

  • optional: 1-2 chipotle peppers in adobo, chopped


  1. Shuck and cook the ears of corn in boiling water for 5 minutes. Set aside to cool, then cut the corn off each cob.

  2. In a large stockpot or dutch oven, heat the coconut oil over medium heat.

  3. Add the onion, garlic, celery, and red bell pepper with a good pinch of salt. Saute for 8 minutes.

  4. Add the cubed potato, and 2/3 of the corn. Saute for an additional 5 minutes.

  5. While the vegetables are sauteeing, make the cashew cream. Drain and rinse the boiled cashews and place in a high-speed blender along with the almond milk. Blend on high until smooth and creamy, 1-2 minutes.

  6. Once the vegetables are done sauteeing, deglaze the bottom of the pot with a splash of stock, working up any brown bits. Add the rest of the stock, along with the cashew cream, stir to combine.

  7. Blend the soup using an immersion blender**, making the soup as smooth or chunky as desired. I try to get the soup quite smooth eliminating all potato chunks.

  8. Add in the remaining corn, smoked paprika, soy sauce, and liquid smoke. Bring to a boil, then reduce the heat to simmer for 20 minutes.

  9. After 20 minutes, stir in the basil and fresh lemon juice, then season the soup with salt and pepper to taste. I find the soup often needs a good few three-finger pinches of salt to bring the flavors alive!

** I believe every kitchen needs an immersion blender, click here for my favorite one.**