Summer Corn Chowder
Soups aren’t something we typically think of in Summer, but with fresh corn and veggie stands on every corner, it’s an amazing way to take advantage of the abundance of flavours available in fresh, local Summer produce. In Ontario, we have amazing corn. So, how could I not make a Summer version of Corn Chowder?
This soup was always a ‘sell out’ soup at the former GYR Vegan restaurant, especially with a warm Buttermilk Biscuit on the side! It’s sweet, fresh, warm and satisfying.
Although it’s not absolutely necessary, charring the corn either on your BBQ or in a pan really adds extra flavor to this soup, and of course, local sweet corn is the ‘kernel’ on top!
A lot of Chowder recipes will use flour and butter to create a roux to thicken the broth, but I leave that out in this recipe so it’s not only naturally gluten free, but easier to prepare.
To replace the cream, I use an easy homemade Cashew Cream. It’s absolutely delicious and it’s the best substitute to dairy heavy cream for recipes like these as it won’t curdle (like sometimes regular soy milk does with high heat.)
Well, what are you waiting for? Summer is nearing an end, so dive into this delicious soup recipe while you can! Serve the soup with these beautiful GYR Buttermilk Biscuits.