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Summer Corn Chowder with Roasted Corn and Sweet Peppers (Vegan, Gluten Free, Paleo)

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5 from 1 review

  • Author: Liz Moody
  • Total Time: 30 minutes
  • Yield: 2-4 1x


  • 1 large or 2 small shallots, roughly chopped
  • 4 ears of corn, washed with kernels removed, with 1 ear’s worth of kernels set aside for topping
  • 45 new potatoes, roughly chopped (no need to peel)
  • 1 can coconut milk
  • 1.5 cups vegetable stock
  • 4 cloves of garlic, peeled and roughly chopped
  • 45 small sweet red peppers, finely chopped
  • A glug of high heat oil of choice (ghee, coconut oil and avocado all work well)

  • Handful of basil, roughly chopped


  1. In a medium to large pot, sauté the shallots in high heat oil until golden brown
  2. Then add potatoes and cook for 3 – 5 additional minutes.
  3. Add the kernels from 3 ears of the corn, coconut milk, vegetable stock and garlic
  4. Simmer until potatoes are tender, then remove from heat. 
  5. While it’s simmering, heat up a bit more of high heat oil in a saucepan, and sauté kernels from last ear of corn and sweet red peppers over medium-high heat, stirring occasionally, until parts are dark brown, about 3 – 5 min.  Remove from heat. 
  6. In a blender or with an immersion blender, puree soup until creamy, then top with sautéed corn and peppers and a bit of basil to serve.  Makes 2 dinner portions, 4 appetizer portions.
  • Prep Time: 10
  • Cook Time: 20