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!
End of Summer Corn and Lentil Chowder
- 2 ears of corn or approximately 1.5 – 1.75 cups corn kernels, husked
- 5 small red potatoes approximately 2 cups diced
- 1 zucchini
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 tablespoon Old Bay Seasoning
- 1 cup green lentils rinsed
- 4 cups 1 quart low sodium vegetable broth
- 1 cup unsweetened almond milk or milk of choice
- Optional dash red pepper flakes
- Bring a large pot of water to a boil. Add husked corn to the boiling water, cover, and boil for 4 minutes or until slightly soft.
- While corn is boiling, dice potatoes and zucchini. Mince the garlic. Set aside.
- Once corn is cooked, remove from pot and pour out water. Place pot to the side off the heat.
- Place corn on a cutting board and cut off kernels.
- Place large pot back on stove and add 1 tablespoon olive oil. Heat over medium-high heat. Once oil is hot, add garlic, potatoes, corn kernels, and zucchini. Add 2 teaspoons of old bay seasoning and cook until slightly soft. Stir occasionally.
- Next, add in lentils and vegetable broth. Bring to a boil then reduce heat to simmer. Allow to simmer 25-30 minutes or until lentils and potatoes are softened.
- Place 2 cups of soup in a blender along with 1 cup of almond milk. Blend until creamy.
- Add blended soup back into pot with remaining soup and stir to combine. Cook another 2-3 minutes, taste to adjust seasonings (if using, add red pepper flakes now), then serve.
Adapted from Pinch of Yum