Gothic Granola

Summer Squash Corn Chowder

It’s been so long since I’ve posted a savoury, non-baked, or non-ice cream recipe, I can’t remember.

summer squash corn chowder vegan gluten-free | gothic granola

According to the source recipe, the soup has 13.3 grams of protein per serving.  The vegan version clearly has much less protein since nondairy milk and vegan cheeze are just fat.  I highly recommend serving this with some baked tofu or over quinoa.  I also highly recommend using a few ears of local corn in this, but, if you are like me and live far and away from the food production part of your state, frozen corn is just fine.

My soup pot is in storage still (sad face) so I used a deep skillet.

summer squash corn chowder vegan gluten-free | gothic granola

Summer Squash Corn Chowder
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  1. 1 tablespoon coconut oil
  2. 3/4 cup scallions, chopped and divided
  3. 1 large carrot, peeled and chopped into 1/4-inch pieces
  4. 3 medium summer squash, chopped into 1/2-inch pieces
  5. 2 12-ounce bags of frozen corn, defrosted
  6. 1 12-ounce can light coconut milk
  7. 4 ounces water
  8. 1 teaspoon thyme (fresh is better)
  9. salt and pepper to taste
  10. cheddar vegan cheeze shreds to serve
  1. In a large saucepan, heat the oil over medium heat.
  2. Add carrots, 1/2 cup green onion, and summer squash and sautee until squash is beginning to turn translucent.
  3. In a blender or food processor, blend the coconut milk, water, and all of the corn minus one cup. Blend until smooth. Add thyme and blend to distribute.
  4. Add the blended corn and milk and reserved cup or corn to the carrots, onion, and squash.
  5. Bring to a boil then reduce to a simmer for five minutes.
  6. Add salt and pepper to taste.
  7. Serve and top with the vegan cheeze and rest of the scallions.
  1. Yeah, I know, it'd be more healthy to recommend a tiny amount of salt to use, but I don't use any salt at all, and I've heard tell most people don't like that. Do what works for you!
Adapted from
Adapted from
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