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+ servings

Summer Corn Chowder

This Summer Corn Chowder is perfect go-to dinner for your slow summer nights. With simple ingredients and less than 45 minutes, you can have this delicious, creamy, and healthy chowder on your table in no time!
Prep Time5 mins
Active Time40 mins
Total Time45 mins
Course: Entrée, Side, Soup
Cuisine: Dairy Free, Gluten Free, Nut Free, Vegan
Yield: 4 large bowls

Materials

  • 1/4 cup chickpea flour* or sub regular wheat flour if not gf
  • 1 Tbsp. coconut oil
  • 1 yellow onion finely diced
  • 1 tsp chili pepper flakes or to taste
  • 3 garlic cloves minced
  • 2 tsp cumin powder
  • 2 tsp dried parsley
  • 3 cups vegetable broth
  • 1 cup water
  • 1 cup full-fat coconut milk
  • 3 potatoes cubed
  • 1 1/2 cups corn kernels fresh or frozen and thawed
  • 1 large zucchini sliced into 1/4 inch thick rounds and quartered.
  • salt and pepper to taste

for serving (optional)

  • coconut yogurt
  • fresh parsley

Instructions

  • In a small skillet, heat chickpea flour and toast for about 5 minutes, or until dark golden, stirring frequently. Dump flour into a small bowl and set aside.
  • Heat coconut oil in a large pot over medium heat. Add the onion and chili pepper flakes. Cook until onions are translucent—about 5 minutes
  • To the pot, add chickpea flour, garlic, cumin and parsley. Cook until very fragrant—about a minute. Add the vegetable broth, 1 cup of water, coconut milk, and potatoes. Bring to a boil, reduce heat to simmer, and cover with lid. Cook for about 25 minutes, or until potatoes are tender and can be easily pricked with a fork.
  • Dump the corn kernels and zucchini into the chowder and let cook for about 5 minutes.
  • Remove pot from heat and ladle about half of the chowder into a blender. Blend until smooth and then add back to pot. Heat for a few more minutes and serve warm with optional coconut yogurt and parsley.

Notes

*Chickpea flour (or garbanzo bean flour) is my latest gf four obsession. It is versatile, inexpensive, and higher in protein than almost any other gf flour. I love chickpea flour’s soft texture and have found it incredibly easy to cook/ bake with. I really encourage you all to grab a bag of this stuff—like I said it is inexpensive, running under 3$ on amazon for a 16 ounce bag (compared to almond flour which can run up to 8 or 9$ for the same size bag!). You’ve got nothing to lose!
Nutrition Information is a rough estimate of 1/4 of the recipe without toppings.

Nutrition

Calories: 382kcal | Carbohydrates: 48.2g | Protein: 8.5g | Fat: 19.7g | Saturated Fat: 15.9g | Sodium: 436mg | Fiber: 9.9g | Sugar: 9.4g