This vegan-friendly corn and lentil chowder is a healthy, veggie-packed meal perfect for any time of the year.
While I’m not ready yet to give up warm weather, dresses, or patio dining, I am getting the itch for boots, fall-colored scarves, and soups. I think I’ve mentioned this before, but I just love being able to eat my meal out of a mug. Strange? Maybe. But I just love a meal where I can wrap one hand around a mug, sit crisscrossed on my couch or camping chair outside, and be completely in comfy, food-bliss.
This soup is ideal comfy-eating food. Slightly creamy, but still some crunch and fresh flavors from the corn and zucchini, this chowder also provides a healthy, fiber-filled protein source with the lentils. For flavor, I was initially going to do a spicier, red-chili vibe, but when I opened my spice drawer I saw my container of old bay seasoning just begging to be used at least one more time before summer ends. Such a good decision! While there’s no rule that you can’t use Old Bay Seasoning throughout the year, in my mind it’s reserved for crab cakes, lobster rolls, and shrimp po boys, all of which are more summer-time than winter-time foods. And because of this, the flavor of the Old Bay along with the fresh corn bring back so many wonderful summer memories with each bite (or slurp).
If making this soup when corn is not in season, I recommend substituting with frozen (not canned) for best texture and less sodium.
So here’s a toast to getting your Monday off on a comfy start!
Adapted from Pinch of Yum
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Love this summer produce-packed chowder! Looks incredible!
I love a good corn soup anytime of year. Yum!
This was my first time making a corn soup in the summer and can’t believe I waited so long! Thanks Cindy 🙂