This Summer Corn Chowder recipe is all about celebrating the bounty of farmers market produce: sweet corn, tomatoes, potatoes, onions, peppers, and garlic meld together in a creamy wine-enriched broth. It’s perfect for a stormy, mild Summer evening when you need something deeply flavorful and hearty to eat with crusty, buttery bread or crisp crackers.

A light corn chowder like this one just screams Summer to me. Especially topped with just-picked chopped basil or fennel — talk about a flavor explosion!

This soup isn’t as dense and rich as the traditional corn chowder we all know — which to me makes it much more appropriate as a Summer meal. The tangy tomato, sweet corn and fresh veggies shine through the broth oat-milk base.

Speaking of that oat milk, I used Oatly’s Barista Edition Oat Milk which is quickly gaining a cult-following with the non-dairy community. I myself am a super fangirl — my friends are probably annoyed at how much I talk about Oatly on a day to day basis (not even joking). It’s the not-milk that’s better than cow milk. I mean, what’s not to love?

Real talk: it’s the most similar milk to cow-dairy I’ve found yet, which is pretty impressive considering I gave up cow-milk in 2010 and I’ve tried literally everything out there.

The texture, the taste, the versatility — there’s just nothing else that works as well as Oatly or tastes so similar to dairy. Especially the barista blend. It works just as well in savory foods as in sweet, which is really hard to find when it comes to plant-milks. I love that it’s unsweetened and enriched with Vitamin D2, riboflavin and B12. I’ll take all of the vital vitamins I can get, thank you very much, and it’s honestly great to get them from a liquid plant source… that I chug from the carton… regularly.

My question is: why would you drink cow milk when Oatly exists?

Or cook with it, for that matter?

I hope you enjoy this quick dinner, my friends. xo — Renee

Simple Summer Corn Chowder

Prep time: ~ 3-5 minutes chopping - Cook time: 20 mins - Makes: 2 large servings or 4 smaller servings

Notes: You can use any fresh summer produce in this — it’s especially great for using up peppers, squash and tomatoes.

Ingredients

• 1/2 onion, chopped 

• 1 tbsp olive oil or coconut oil

• 1 clove garlic, minced 

• 1 small orange pepper, chopped 

• 2 medium-large yellow potatoes, cubed

• 1 1/2 cups organic corn, freshly cut from the cob or frozen

• 1 cup sliced cherry tomatoes (regular tomatoes work as well) 

• 2 cups broth or water

• 1/2 cup white wine or light beer 

• 2 tbsp apple cider vinegar

• 1/2 tsp smoked paprika 

• Pinch coconut sugar or drizzle maple syrup 

• 2 cups Oatly Barista Edition Oat Milk

• Salt + pepper 

• Garnish: sliced cherry tomatoes, red pepper flakes, fresh fennel greens, basil, parsley

Method

1. Set a soup pot on medium high heat. Add olive oil and onion and cook until onion is just becoming translucent. Add garlic and sauté 2 minutes.

2. Add the pepper, potatoes, corn, tomatoes, broth/water and wine (or beer), cover and and bring to a boil. Keep at a low rolling boil until potatoes are cooked through. It will be a thick stew-like texture until you add the oat milk.

3. Once potatoes are cooked — cut off the heat and add the apple cider vinegar, smoked paprika, coconut sugar and Oat Milk. If the soup feels too thick, add more broth or oat milk as needed. Taste and add salt and pepper to your liking.

4. Serve and garnish with sliced tomatoes, pepper flakes and herbs and serve hot. Great with crusty bread!

This post is brought to you by the generous sponsorship of Oatly — find their milks (and ice creams OMG!) here. All opinions and words are my own — yes I’m actually a super fan of Oatly and their products and proud to be sponsored by them!