This easy recipe for a vegetarian sweet corn soup comes together in minutes and simmers on the stove for a fast, healthy weeknight dinner. When the weather starts to cool down, I crave soup. And who doesn’t love sweet corn? A lot of corn chowders and corn soups have ingredients that pack on the calories. This veg sweet corn soup eliminates all the butter, heavy cream, and bacon. It kicks up the veggies and spices for a savory vegetarian soup that tastes delicious!
Weeknight dinners at my house need to come together quickly. We often have a limited time to cook and eat together as a family in between after-school activities and dance practice. This vegetarian sweet corn soup cooks up in about 25 minutes and most of that time is totally hands-off simmering. It’s also a great recipe to make in advance and just warm up for dinner. I like to serve this with a crusty loaf of bread but my little one loves it alongside a gooey grilled cheese.
Vegetarian Sweet Corn Soup Ingredients
Vegetables – Celery, Onion, Carrots, Potato, Corn
To eliminate time in the kitchen, I take some smart shortcuts. I love stocking up on frozen “mirepoix” mix at my grocery store. This popular mix of carrots, celery and onion is the base for almost every soup and stew. So, given the choice between having to chop all those veggies up and just dumping a bag of pre-cut, in-season frozen veggies? I’m going to reach for that bag of frozen mirepoix. I usually find this on sale for $1 a bag, too!
While you’re in the frozen aisle, grab a bag of frozen sweet corn, too. I prefer this to the canned variety as there are a lot of unnecessary ingredients and preservatives in cans of corn. Also, I think it gives a better flavor to the veg sweet corn soup.
I also added in a bit of potato to make a more hearty bowl.
Spices
This is the fun part! Since I removed a lot of what flavors a corn chowder like butter, heavy cream, and bacon. I wanted to make sure to season the soup well.
I used a bay leaf, dried thyme, Old Bay seasoning, salt & pepper, and just a pinch of cayenne to kick it up a notch. Also, I love adding a little fresh parsley for brightness but that’s totally optional!
When it comes to soup, I prefer to add salt once the soup is mostly done. I find that different brands of stock have varying amounts of salt. So, reducing the stock during the simmering process can make for a pretty salty soup. I recommend adding all the spices except salt, and then adding salt to taste at the end.
Thickener
Instead of heavy cream in this veg sweet corn soup, I opted for just a bit cornstarch and milk to slightly thicken up the soup and make it a bit creamier. I love the combo of milk and cornstarch in a soup because it makes for a totally silky mouthfeel.
Vegetarian Sweet Corn Chowder Recipe
This veg sweet corn soup recipe makes 6 hearty servings and clocks in at just 121 calories per bowl! Packed with flavor and chock full of veggies, this vegetarian sweet corn chowder is one you’ll want to keep on rotation.
If you like this recipe, you will love my easy ground beef and spinach soup too!
Veg Sweet Corn Soup
Equipment
Ingredients
- 7 grams (1 tbsp) Olive oil
- 348 grams (1 bag) Mirepoix mix, frozen
- 185 grams (2 small) Potatoes, cut in a small dice
- 340 grams (1 bag) Frozen corn
- 1 tsp Old Bay Seasoning
- 1 Bay leaf
- 1/4 tsp Ground black pepper
- 1/2 tsp Thyme
- 1/4 tsp Cayenne, optional
- 4 cups Stock (Vegetable or Chicken)
- 8 grams (1 tbsp) Cornstarch
- 140 grams (2/3 cup) 2% milk
- 2 tbsp Chopped parsley, optional
- Salt, to taste (I recommend adding salt at the end to taste. Some stocks are saltier than others)
Instructions
- Heat dutch oven over medium high heat. Add olive oil.
- Add in bag of frozen mirepoix mix and cook, stirring occasionally for 5 minutes.
- Add in bag of frozen corn, diced potatoes, bay leaf, Old Bay seasoning, black pepper, thyme, cayenne (if using) and stock.
- Simmer for 20 minutes, or until potatoes are tender and cooked through.
- In a small bowl, mix together cornstarch and milk until well blended.
- Add to soup, and turn down heat to medium-low. Stir occasionally for about 2 minutes or until slightly thickened.
- Season with salt to taste.
- Optional, stir in parsley before serving.
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
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