Summer Corn Chowder with White Beans & Lemon Zest

Name: Summer Corn Chowder with White Beans & Lemon Zest
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Yellow onion - big; 3 Fat cloves of garlic; 2 Sticks celery - chopped; 1 Tbsp Thyme leaves; 1 Small Red Pepper; 2-3 Cobs of corn around 3 cups; 1 cup of White beans - cooked; 1/2 cup of cashews - soaked; 2 Tbsp of miso paste; 1 Lemon juice and zest; 2-3 Tbsp of Nutritional yeast; 2-3 Cups of water or vegan stock; Red pepper chopped; Corn kernels; Chopped Chives; Pinch of Smoked paprika; Chilli flakes - optional

Comforting, protein-packed, with a zesty twist.
Creamy (without the cream!), hearty from white beans and cashews, and lifted by a zingy lemon finish that keeps it light and fresh. No fuss — just wholesome, feel-good flavours ready in under 30 minutes 🌽

Prep

5 mins

Cook

20 mins

Total

25 mins

Serves

4 people

Ingredients:

1 Yellow onion – big
3 Cloves of garlic
2 Sticks celery – chopped
1 Tbsp Thyme leaves
1 Small Red Pepper
2-3 Cobs of corn around 3 cups
1 Cup of White beans – cooked
1/2 Cup of cashews – soaked
2 Tbsp of miso paste
1 Lemon juice and zest
2-3 Tbsp of Nutritional yeast
2-3 Cups of water or vegan stock

Garnish:

Red pepper chopped
Corn kernels
Chopped Chives
Pinch of Smoked paprika
Chilli flakes – optional

Instructions step by step:

Step 1 – Prep the Veggies

Soak the cashews overnight or in boiling water for 30 minutes. Wash the celery and pepper, then finely chop the onion, celery, pepper, and garlic.

Step 2 – Cut Corn

Peel back the husks and silks from the corn cobs. Slice the bottom of each cob flat, then stand it on an upside-down glass inside a large bowl. Carefully slice off the kernels from top to bottom — this keeps the mess contained!

Step 3 – Sauté the Aromatics

In a large pot or Dutch oven, sauté the chopped onion over medium heat for 5–10 minutes until soft and golden. Add the garlic and thyme, and cook for another 2–3 minutes until fragrant.

Step 4 – Add Corn & Beans

Stir in the celery, corn, white beans, miso paste, and nutritional yeast. Mix well to coat, then pour in 2–3 cups of water or veggie stock (add a splash more if needed). Simmer for 10 minutes, stirring often and scraping the bottom.

Step 5 – Make the Cashew Cream

While the soup simmers, blend the soaked cashews with ½ cup of water until smooth and creamy. Add this to the pot along with ⅔ of the chopped pepper, a good grind of black pepper, and the juice of half a lemon. Stir and let it simmer for another 2 minutes.

Step 6 – Taste, Adjust & Serve

Taste and adjust with more lemon juice, nutritional yeast, or pepper if needed. Serve warm, topped with extra corn, pepper, chives, smoked paprika, chilli flakes, and a zest of lemon for that final zing!

🌿 Tips for a Smooth Prep

Nut-free option: Swap the cashews for extra white beans or a small cooked potato for a creamy texture without nuts.
Make it your own: Have fun with the toppings! Add crunch with toasted seeds, chopped nuts, crispy veggies, or even some vegan bacon bits. You can blend the chowder completely smooth if you prefer — great for picky eaters, kids and adults alike. This chowder is cosy and comforting when warm, but also delicious slightly cooled or even at room temperature — perfect for warmer days.
Save the cobs: After cutting the corn kernels, toss the bare cobs into the pot while simmering. They’ll infuse the chowder with even more sweetness and flavour — just remember to remove them before serving.
Balance the flavours: If the chowder tastes a bit too sweet from the corn, a squeeze of lemon or a pinch of chilli flakes will bring everything into balance. Stir in fresh herbs like chives, parsley, or basil right before serving for a vibrant finish.
How to store: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. It will thicken as it cools — just reheat gently on the stove or microwave with a splash of water or stock to loosen it to your desired consistency.

About these Ingredients:

Corn: The star of the show! Fresh corn brings juicy bursts of sweetness and that unmistakable golden flavour. Cut straight from the cob is best, but frozen, canned, or jarred sweet corn work too—just make sure it’s the sweet kind for maximum flavour and free of additives and preservatives.

Onion & Garlic: You know it’s going to be good when it starts with these two. Onion brings a subtle sweetness and depth of flavour, while garlic adds a savoury kick that forms the flavour base of the chowder.

Celery: Fresh and aromatic, celery adds a light savoury note and a gentle crunch that balances the sweetness of the corn. It rounds out the base flavours beautifully. No celery? You can skip it or swap for a small piece of fennel or an extra bit of onion for a similar depth.

White Beans: These little powerhouses make the chowder extra creamy and satisfying without needing cream. They blend right in for a smooth texture, while adding a lovely boost of plant-based protein and fibre. Cannellini, butter beans, or even navy beans work well—just use what you have on hand.

Miso Paste: This umami-rich paste adds savoury depth and a subtle saltiness that brings all the flavours together. It’s the secret to making this chowder taste slow-cooked and comforting in a fraction of the time. White or yellow miso works best here for a milder flavour. If you don’t have miso, a dash of tamari or a good pinch of sea salt can step in.

Cashew: Soaked cashews blend into a silky, creamy base that makes this chowder rich and satisfying—without any dairy. They add healthy fats and a lovely subtle nuttiness. No cashews? Try sunflower seeds or a splash of plant cream instead!

Lemon: The zest and juice of lemon brighten up the chowder beautifully, cutting through the richness with a fresh, tangy kick. It lifts all the other flavours and adds that zesty twist that makes each spoonful feel lighter. If you don’t have lemon, a splash of apple cider vinegar can give a similar touch of acidity.

Nutritional Yeast: This golden flaky goodness adds a savoury, cheesy depth without any dairy. It enhances the umami flavour of the chowder and pairs perfectly with the miso and cashews for that cosy, comforting taste. If you don’t have it, you can skip it—but it really gives the soup that extra something.

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