Vegan Cream of Corn Soup

I’m still using the amazing, sweet, crunchy fresh ears of corn that we picked up in Wilcox last week.  Summer is a great time to get fresh corn.  You can remove it from the cob, blanch it, then bag and freeze it.  I didn’t bother with that process, because we like eating it so much, so I might have to make a trip down to Wilcox again to have enough to freeze.

This is the kind of soup that allows you to multi-task… for example, while stock was cooking, I was doing some much-needed organizing in my craft room.  I modified this recipe from one I saw on a PBS food blog.  The original recipe called for pureeing the corn, then pressing it through a sieve.  That’s just too many steps for me… I’d rather just throw things in a pot and let them cook down.  I also added a few flavors, including roasted green chiles and carrots, for some spice and additional sweetness and texture.


  • 4 ears fresh corn
  • 3/4 C. diced yellow onion
  • 2 carrots, peeled and diced
  • 1/2 C. chopped roasted green chiles
  • 1/4 C. oil (I used half avocado oil and half olive oil)
  • 2 C. almond milk, or milk of your choice
  • salt and pepper to taste

 1. Remove corn kernels from ears of corn by standing corn cob up and scraping knife down the sides. Cut corn cobs in half and place in 6 C. boiling water, with a dash of salt.  Boil the cobs for 40 minutes, which will make a sort of “corn stock.”  Remove cobs and set stock aside.
2. In a large pot, saute chopped onions and green chiles in oil, over medium-high heat, for 7 minutes, or until onions just begin to brown lightly.
3. Add corn, carrots, corn stock and an additional 1 1/2 C. of water.  Add salt and pepper to taste.  Cover and cook over medium heat for 30 minutes, stirring occasionally. 
4. Add almond milk.  Cover and cook for an additional 10 minutes, stirring occasionally.  Add salt and pepper to taste.

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