Summery Chipotle Corn Chowder Recipe - Pinch of Yum
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Summery Chipotle Corn Chowder

29 reviews / 4.9 average

This Summery Chipotle Corn Chowder is creamy and full of our favorite summer veggies – plus it’s totally vegan to boot! YESSSS!

This recipe is sponsored by Almond Breeze

The thing is, I try not to be TOO basic with my blog recipes, but then I remember the truth: I am basic. I LOVE basic.

And veg-friendly soups that are basic and flexible? They are in my zone.

So today I introduce you to my current favorite summer soup, the massive bowl of highly decorated Chipotle Corn Chowder. Let’s start things off right with a close-up.

Chipotle Corn Chowder :: creamy, just a little spicy, and chock-full of summer produce like corn, zucchini, and basil. vegan, gluten free. |

Even though this recipe is gluten free and vegan, it’s bomb-diggity creamy. We have three, maybe four, things to thank for that:

  • olive oil
  • potatoes
  • sweet corn
  • almondmilk

Something magical happens when you take these four ingredients (and maybe just a few more vegetables that you happened to throw in because it’s GARDEN SEASON, HELLO BOSS!) and whiz them together in your blender. Scientifically it’s maybe called an emulsion, plus the starches of the potatoes and carrots? Here – we’re basic, remember? – it’s called miraculous glory. That something magical is a creamy, velvety, feels-like-it-should-be-cream-based soup that is everything my summer corn-chowder loving self could ever want. That Almond Breeze is gifting us something special right here: the combo of creamy and nutty and just a teeny tiny percent naturally sweet-tasting is the perfect friend for corn, potatoes, olive oil, vegetable stock, and the garden vegetable gang.


Chipotle Corn Chowder :: creamy, just a little spicy, and chock-full of summer produce like corn, zucchini, and basil. vegan, gluten free. |

Hmm? You want to throw a chipotle in there? Two chipotles? And some fresh basil?

You would. You so totally would.

(And so would I, which is why we’re friends.)

Chipotle Corn Chowder :: creamy, just a little spicy, and chock-full of summer produce like corn, zucchini, and basil. vegan, gluten free. |

So far my favorite addition to this soup has been zucchini, and my favorite toppings list would be a mile long but I will condense so that you don’t unsubscribe: ribboned basil, runny pesto, infused olive oils, hemp hearts. I KNOW. I cannot not make this fake-fancy. It’s a disorder.

Chipotle Corn Chowder :: creamy, just a little spicy, and chock-full of summer produce like corn, zucchini, and basil. vegan, gluten free. |

Not that you guys know anything about this, but I’ve found this soup to be a good remedy to the I-Don’t-Want-To-Make-Food-In-The-Summer blues.

It says: goodbye, depressing desk lunch eaten while looking wistfully outside at the nice weather. It says: goodbye, chips and Magic Green Sauce for dinner because I cannot be bothered to cook. It says: hello, summer lover. 💛

Let’s eat and be merry.

Chipotle Corn Chowder :: creamy, just a little spicy, and chock-full of summer produce like corn, zucchini, and basil. vegan, gluten free. |
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Chipotle Corn Chowder on bowls with a spoon.

Summery Chipotle Corn Chowder

  • Author: Lindsay
  • Total Time: 30 minutes
  • Yield: 6 1x


This Chipotle Corn Chowder is creamy, just a little spicy, and chock-full of summer vegetables, including corn, zucchini, and basil. Vegan / Gluten Free.


  • 2 tablespoons olive oil
  • 3 cups red potatoes, diced
  • half an onion, diced
  • 2 cloves garlic, minced
  • 3 cups sweet corn kernels
  • 1 large zucchini, diced
  • 1 teaspoon salt (more to taste)
  • 3 cups vegetable broth
  • 1 cup Almond Breeze Original Almondmilk
  • 12 individual chipotle peppers
  • 1/2 cup loosely packed fresh basil leaves, for serving
  • seeds, nuts, oils, etc. for topping


  1. Sauté: Heat the olive oil in a large pot over medium high heat. Add all vegetables + salt and sauté until tender-crisp. Add the broth and simmer until potatoes are soft.
  2. Blend: Transfer 3 cups of soup to a high-powered blender. Add the almondmilk and chipotles. Blend until desired smoothness (I go for super smooth with this one).
  3. Finish: Stir the blended mixture into the large pot to combine with remaining soup. Serve into bowls and top with lots of fresh basil, pesto, olive oil, hot sauce (!), and maybe some seeds or nuts to be fancy.


My favorite toppings are ribboned basil, pesto, and hemp hearts.

Go garden-wild! You can kinda use any summer vegetables you like. Spinach is good, if you’re that kind of healthy person.

Be sure to season very generously with salt and pepper – the combo of corn and almondmilk makes this one surprisingly sweet.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Cuisine: American

Keywords: summer corn chowder, corn chowder recipe, chipotle corn chowder

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Thank you to Almond Breeze for making this corn chowder a reality!

One More Thing!

This recipe is part of our collection of best healthy soups. Check it out!

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  1. Pinch of Yum Logo

    Oh man, Corn Chowder is one of my favorites! I will definitely be making this (when the temperature cools off these 90 degree days a wee bit).

  2. Pinch of Yum Logo

    This looks amazing but I’m wondering if you think this can be made without onions? I recently developed an intolerance to onions (worst thing in the world) and finding foods to enjoy anymore is difficult. Would certainly appreciate any/all onion-free recipes, hint hint.

      1. Pinch of Yum Logo

        My sister in law is allergic to onions and she makes pretty much everything that asks for onions with radishes, works great!
        I’m making this today but it already sounds great!

      1. Pinch of Yum Logo
        Carly Diener

        I’ve been waiting for a warmer day to try and whip this up. Well, it’s 63 degrees today .. so I did it !!! It is so delicious and still hearty enough for my hubby to love even without meat.
        Definitely an easy staple for our household

  3. Pinch of Yum Logo

    OMG, Lindsay! You’ve combined basically all of my favorite ingredients into one dish. It’s like you and I have the same minds… zucchini, almond milk, potatoes, corn… goodness! I’m actually obsessed.😍😍

  4. Pinch of Yum Logo

    Hi Lindsay, I was thinking of you and your precious Afton today and decided to visit your blog to say hi. My son was born with a severe physical disability. I don’t know the pain of losing a child, but I know a different grief. Your family remains in my heart.

  5. Pinch of Yum Logo

    As a vegetarian with a very carnivorous husband this recipe was a hit with the whole family (which is unusual). Delicious! We used broccoli instead of zucchini, yukon gold instead of reds and regular instead of almond. Thanks for the fantatic recipe!

  6. Pinch of Yum Logo
    Toni Julianelle

    So, have you ever looked at the classic vegan cookbook Veganomicon? For maybe 7 or 10 years (hey, I’m enough past 50 to start to lose track, so many great years of recipes!) I’ve been obsessed with their summer corn chowder with tomatoes and basil and summer isn’t summer until I’ve made it. Trouble is, it requires things like peeling the kernels off 6 ears of corn and making a stock from the cobs…AND SO FORTH. Amazing, but something I keep procrastinating about every year til JUly turns into August and Labor Day approaches….feeling badly about missing it all the while.. I THINK THIS RECIPE MAY HAVE JUST SAVED MY LIFE. THANK YOU!!!! Can barely wait to make it. Mmm. You are amazing.

  7. Pinch of Yum Logo

    This soup is giving me all the #fancybasic vibes. There are times, not just in summer, when I could much rather be doing something – nay, anything! – other than cooking, so I think this recipe will be high up on the list for when these situations arise!

  8. Pinch of Yum Logo
    Sandra Lea

    There’s nothing basic about this recipe, it celebrates summer’s vegetables and that’s the way cooking should be. I can’t wait to try it, I love corn chowder and never thought to make it with almond milk.

  9. Pinch of Yum Logo

    This was ridiculously perfect. I had already decided to make it and I went to the store, and what do they have but SO much fresh sweet corn. It is even good cold I’m so glad I have so many leftovers.