Summer Corn Chowder

There's something deeply satisfying about a bowl of fresh corn chowder in the heart of summer. Sweet corn is at its peak this time of year, offering natural sweetness and abundant nourishment without feeling heavy. This light, plant-based version pairs cooling zucchini, digestive spices, and creamy coconut milk to create a soup that feels comforting while still honoring the warmth of the season.

Ready in 25 mins. | Serves 4

Ingredients

2 tbsp coconut oil or ghee
1 tsp fennel seeds
½ tsp ground coriander
¼ tsp turmeric
1 small leek or ½ sweet onion, finely chopped
1 tbsp fresh grated ginger
1 medium carrot, diced
1 medium zucchini, diced
3 cups fresh or frozen sweet corn
3 cups vegetable broth
½ tsp Himalayan mineral salt
½ cup unsweetened coconut milk (light)
Juice of ½ lime
Fresh basil or cilantro for garnish

Doshic Adjustments

🅟 🅥 Enjoy as is.

🅚 Enjoy in moderation.

Method

In a large pot, warm ghee over medium heat. Add fennel seeds and let them pop slightly.
Add leek or onion and sauté until translucent.
Add fresh ginger, coriander, and turmeric.
Stir in carrots and zucchini. Cook for 3–4 minutes.
Add the corn and stir to coat. Pour in the broth and bring to a gentle boil.
Reduce heat and simmer for about 15 minutes, or until veggies are tender.
Remove about half of the soup and blend it until smooth (or use an immersion blender to partially blend it in the pot).
Stir in the coconut milk and lime juice. Simmer gently for 2 more minutes. Adjust seasoning to taste. Serve warm garnished with chopped basil or cilantro.