“Soup in the summer?!” is probably running through your head. A light soup in the summertime, especially Summer Corn Chowder, is a great dish that is easy to take on the go. Since most buildings and offices are air conditioned eating a soup can warm me up.
A dairy-free, creamy, summer corn chowder is one of the easiest soups I have ever made.
This summer corn chowder is dairy-free, meat-free. Another staple dish that I began making when I made the switch to plant-based eating (see more about that: Why I Became Vegan). Prior to eating plant-based, I’ve always struggled with eating lunch because when I eat the wrong thing I’m instantly tired. There is nothing worse than being so tired after lunch that you need to take a nap. Or being so tired and full but having no choice but to chug coffee..Yuck! Don’t get me wrong, I still make bad food decisions but they are far less now.
Most of the time a good corn chowder has fresh corn but when in a hurry (which is most of time) I use canned or frozen organic corn. No shame here! Another surprise is the broth. Walmart has the best organic vegan protein broth. Yes, Walmart! It is creamy and is the base to this soup. Put everything into a dutch oven pot, load it with veggies and let it simmer. It is so easy! Another bonus because it is dairy-free, it will stay good in the refrigerator for 4-5 days. Another great meal prep dish.