23+ Must-Try Summer Chowder Recipes to Cool You Down This Season

Summer is here, and the heat is on!

While many people think of soups as a cold-weather comfort food, the truth is that chowder can be just as delightful during the warmer months.

With fresh ingredients, vibrant flavors, and a lighter, more refreshing twist, summer chowders are the perfect dish for those long, sunny days.

Whether you’re lounging by the pool, hosting a barbecue, or simply looking for something easy and delicious to whip up in the kitchen, a summer chowder can be your go-to meal.

In this blog post, we’ve rounded up 23+ Summer Chowder Recipes that will keep you feeling refreshed and satisfied.

From chilled, fruity options like Watermelon Cucumber Chowder to hearty choices like Grilled Corn and Potato Chowder, these recipes showcase the best of summer’s bounty in a delicious, comforting bowl.

Let’s dive into the world of summer chowders and explore some truly mouthwatering dishes that will make your summer meals unforgettable!

23+ Must-Try Summer Chowder Recipes to Cool You Down This Season

As you can see, summer chowders are incredibly versatile, offering a range of flavors, textures, and ingredients that will cater to all your taste preferences.

Whether you enjoy the sweetness of fresh corn, the tanginess of tomatoes, or the creamy richness of coconut milk, there’s a summer chowder recipe that’s perfect for you.

These 23+ recipes are sure to add a touch of refreshment to your meal planning, allowing you to enjoy the season’s best produce in the most comforting way possible.

So, the next time the summer heat rolls in, grab your favorite ingredients and give one of these chowders a try.

Sweet Corn and Zucchini Summer Chowder

Summer’s bounty comes alive in this vibrant chowder, starring fresh sweet corn and tender zucchini.

This creamy yet light soup is perfect for a warm evening when you’re craving something comforting without the heaviness. A dash of smoked paprika and fresh herbs ties the flavors together beautifully.

Ingredients:

• 4 ears fresh corn, kernels removed
• 1 medium zucchini, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1 cup whole milk or half-and-half
• 1 tsp smoked paprika
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• Fresh thyme or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and zucchini, cooking for another 3 minutes until fragrant and slightly tender.
3. Stir in corn kernels, paprika, salt, and pepper. Cook for another 2 minutes.
4. Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
5. Add milk or half-and-half and simmer for another 5 minutes. Do not boil.
6. Use an immersion blender to partially blend the chowder for a creamy texture with some chunks remaining.
7. Garnish with fresh thyme or parsley before serving.

Light, creamy, and bursting with summer flavors, this chowder is a great way to celebrate seasonal produce.

Serve it with crusty bread or a green salad for a simple, satisfying meal.

Creamy Shrimp and Corn Chowder with Lime

This bright and creamy chowder features sweet corn, plump shrimp, and a splash of lime for a citrusy kick.

It’s a coastal twist on traditional chowder that brings a taste of the beach to your table, making it perfect for a summer lunch or sunset dinner.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 3 ears of corn, kernels removed
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups seafood or chicken broth
• 1 cup coconut milk or half-and-half
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion and bell pepper until softened.
2. Add garlic and flour; stir constantly for 1-2 minutes to cook out the raw flour taste.
3. Slowly whisk in broth until smooth. Add corn and bring to a boil.
4. Reduce heat and simmer for 8-10 minutes. Stir in shrimp and cook until pink and opaque, about 3-5 minutes.
5. Stir in coconut milk and lime juice, then season with salt and pepper.
6. Remove from heat and garnish with fresh cilantro before serving.

With its creamy base and zesty lime finish, this chowder strikes the perfect balance between indulgent and refreshing.

It’s a crowd-pleaser that comes together quickly but feels gourmet.

Roasted Tomato and Basil Chowder with Potatoes

This rustic chowder marries the sweetness of roasted tomatoes with the earthiness of potatoes and the brightness of fresh basil.

It’s hearty without being heavy, and the slow-roasted tomatoes bring a depth of flavor that screams summer abundance.

Ingredients:

• 1.5 lbs ripe tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 medium potato, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup heavy cream or oat milk
• 1/4 cup chopped fresh basil
• Optional: Parmesan cheese, for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss tomatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes.
2. In a pot, sauté onion in a bit of olive oil until translucent. Add garlic and diced potatoes; cook for 5 minutes.
3. Add roasted tomatoes (with juices) and broth. Simmer until potatoes are tender, about 15 minutes.
4. Stir in cream and basil. Use an immersion blender to blend to your desired consistency.
5. Taste and adjust seasoning. Serve hot with a sprinkle of Parmesan, if desired.

This chowder is an elegant way to showcase garden-fresh tomatoes and herbs.

It’s satisfying and comforting while keeping things seasonal and fresh—a bowl of sunshine on any summer evening.

Coconut Curry Corn Chowder with Chickpeas

This tropical-inspired chowder brings together sweet corn, creamy coconut milk, and the warming spice of yellow curry.

Protein-rich chickpeas add body and texture, making this a satisfying vegetarian option that’s anything but boring. It’s the kind of soup that surprises you—in the best way.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp yellow curry powder
• 3 ears corn, kernels removed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Juice of 1/2 lime
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes.
2. Add curry powder and stir until fragrant, about 1 minute.
3. Stir in corn and chickpeas, then pour in coconut milk and vegetable broth.
4. Simmer uncovered for 15 minutes, allowing the flavors to meld.
5. Stir in lime juice and season with salt to taste.
6. Garnish with fresh cilantro and serve warm.

This chowder delivers bold flavors and a hint of heat, balanced by the natural sweetness of corn and creaminess from coconut milk.

It’s colorful, comforting, and totally plant-based.

Chilled Cucumber and Potato Chowder

This unique twist on chowder is served cold—perfect for hot summer days. Cucumber adds a cool, crisp element while potatoes bring the traditional chowder heartiness.

It’s lightly creamy and ultra-refreshing, almost like a cross between a chowder and a vichyssoise.

Ingredients:

• 2 tbsp butter or olive oil
• 1 leek (white part only), thinly sliced
• 2 medium Yukon gold potatoes, peeled and diced
• 3 cups vegetable broth
• 1 large cucumber, peeled and diced
• 1 cup plain Greek yogurt or sour cream
• 1 tbsp lemon juice
• Salt and white pepper to taste
• Fresh dill or chives, for garnish

Instructions:

1. In a pot, melt butter and sauté leeks until soft, about 5 minutes.
2. Add potatoes and broth. Simmer until potatoes are fork-tender, about 15 minutes. Let cool slightly.
3. Add diced cucumber and blend the mixture until smooth.
4. Stir in yogurt, lemon juice, salt, and white pepper.
5. Chill for at least 2 hours before serving.
6. Garnish with fresh dill or chives.

This chilled chowder is elegant and unexpected.

It’s a fantastic make-ahead appetizer or light lunch for summer gatherings, and it’s as refreshing as it is satisfying.

Smoked Salmon and Corn Chowder

A luxurious yet summery chowder, this one features delicate flakes of smoked salmon, sweet corn, and tender potatoes in a creamy broth.

It’s rich without being overpowering, and ideal for al fresco dining with a crisp glass of white wine.

Ingredients:

• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 2 medium red potatoes, diced
• 3 ears corn, kernels removed
• 2 cups fish or chicken broth
• 1 cup whole milk or cream
• 4 oz hot-smoked salmon, flaked
• Salt and pepper to taste
• Fresh dill, for garnish

Instructions:

1. Heat oil in a pot and sauté shallots until translucent.
2. Add potatoes and corn, stir for 2 minutes, then add broth.
3. Simmer for 10–12 minutes or until potatoes are tender.
4. Stir in milk and gently fold in smoked salmon.
5. Heat through without boiling. Season to taste.
6. Garnish with fresh dill before serving.

This chowder is a beautiful balance of smoky, sweet, and creamy.

It’s comforting but light enough for a warm evening, and it’s sure to impress with minimal effort.

Roasted Red Pepper and Corn Chowder

This chowder combines the smoky sweetness of roasted red peppers with the natural sweetness of summer corn.

It’s a vibrant, flavor-packed soup that’s both satisfying and light, with a creamy base that’s perfect for those warm evenings when you crave something comforting yet fresh.

Ingredients:

• 2 red bell peppers, roasted, peeled, and chopped
• 3 ears corn, kernels removed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 cup heavy cream or oat milk
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Stir in roasted red peppers, corn, and smoked paprika. Cook for another 2 minutes.
3. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in heavy cream or oat milk and cook for an additional 5 minutes.
5. Use an immersion blender to partially blend the chowder, leaving some corn and peppers intact.
6. Season with salt and pepper to taste and garnish with fresh basil or parsley.

This chowder is a perfect way to highlight summer produce and brings a smoky-sweet depth that’s satisfying yet refreshing.

It’s a great choice for a light summer dinner paired with a simple salad or crusty bread.

Summer Vegetable Chowder with Peas and Carrots

This vibrant vegetable chowder is packed with colorful summer veggies like sweet peas, carrots, and corn, in a creamy broth that feels indulgent yet light.

It’s a great way to use up all the fresh vegetables from your garden or the farmer’s market, offering a healthy and filling dish perfect for summer meals.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 medium carrots, diced
• 1 cup fresh peas (or frozen peas)
• 2 ears corn, kernels removed
• 2 cups vegetable broth
• 1 cup whole milk or plant-based milk
• 1/2 cup potatoes, diced
• Salt and pepper to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Heat olive oil in a pot over medium heat and sauté onion until softened, about 5 minutes.
2. Add diced carrots, peas, and corn, and cook for 2-3 minutes, stirring occasionally.
3. Pour in vegetable broth and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Add whole milk or plant-based milk and stir to combine. Simmer for another 5 minutes.
5. Season with salt and pepper to taste.
6. Garnish with fresh thyme or parsley and serve warm.

This chowder is light, healthy, and packed with the freshness of summer’s best vegetables.

It’s perfect for a weeknight meal or as part of a larger summer spread.

Spicy Mango and Shrimp Chowder

If you’re looking for a chowder with a little kick, this vibrant dish features the sweet tang of mango paired with the heat of jalapeños, alongside tender shrimp and a creamy broth.

It’s a tropical-inspired chowder that is both spicy and refreshing, perfect for those who enjoy a bold, flavorful meal.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, minced (seeds removed for less heat)
• 2 ripe mangoes, peeled and diced
• 1 lb medium shrimp, peeled and deveined
• 2 cups coconut milk
• 2 cups vegetable or seafood broth
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño until softened and fragrant, about 4 minutes.
2. Stir in diced mango and cook for an additional 2 minutes.
3. Add shrimp, coconut milk, and broth. Bring to a gentle simmer, cooking until shrimp are pink and cooked through, about 4–5 minutes.
4. Stir in ground cumin and season with salt and pepper to taste.
5. Garnish with fresh cilantro and serve hot.

This spicy chowder has a fantastic balance of heat and sweetness. It’s perfect for summer, offering a tropical escape in every bite.

Serve it with a cool cucumber salad or some tortilla chips for a complete meal.

Grilled Peach and Corn Chowder

This unique chowder pairs the sweet, smoky flavor of grilled peaches with fresh corn, creating a sweet-savory combination that’s perfect for summer.

It’s a refreshing yet comforting soup that showcases seasonal fruits and vegetables in a creative way.

Ingredients:

• 2 ripe peaches, halved and pitted
• 3 ears corn, kernels removed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 cup coconut milk or whole milk
• Salt and pepper to taste
• Fresh basil or mint, for garnish

Instructions:

1. Preheat a grill or grill pan over medium heat. Grill the peach halves for 3-4 minutes on each side until charred and soft. Once cooled, chop into small pieces.
2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes.
3. Add corn and grilled peaches to the pot, cooking for another 2-3 minutes.
4. Pour in vegetable broth and bring to a simmer. Let cook for 10 minutes, allowing the flavors to combine.
5. Stir in coconut milk or whole milk and cook for an additional 5 minutes.
6. Season with salt and pepper to taste, then blend some of the chowder with an immersion blender for a creamier texture (optional).
7. Garnish with fresh basil or mint and serve warm.

The grilled peaches bring a delicious smoky sweetness that contrasts perfectly with the sweet corn.

This chowder is a fantastic way to enjoy summer’s best produce in a new, exciting form.

Spicy Roasted Tomato and Bell Pepper Chowder

This hearty yet light chowder is packed with the deep, rich flavor of roasted tomatoes and bell peppers, and has a kick of heat that makes it a little different from the classic.

The addition of fresh herbs enhances the brightness of the dish, making it the perfect choice for a flavorful summer meal.

Ingredients:

• 4 large tomatoes, halved
• 2 red bell peppers, halved and seeded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 cups vegetable broth
• 1/2 cup heavy cream or coconut cream
• Salt and pepper to taste
• Fresh basil or oregano, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place tomatoes and bell peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes or until softened and charred.
2. In a large pot, sauté onion and garlic until softened, about 5 minutes.
3. Add the roasted tomatoes and bell peppers to the pot, along with any juices from the baking sheet. Stir in red pepper flakes.
4. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
5. Stir in cream and blend the soup with an immersion blender until smooth.
6. Season with salt and pepper to taste.
7. Garnish with fresh basil or oregano before serving.

This chowder combines the smoky, rich flavor of roasted vegetables with a touch of heat, creating a delightful balance of comfort and spice.

Perfect for a cozy summer dinner!

Lemon Basil Chicken Chowder

This light and zesty chowder is a wonderful way to enjoy chicken and summer herbs.

The combination of lemon and fresh basil adds a refreshing twist, while the chicken and potatoes bring the hearty comfort of a traditional chowder, making it a well-rounded, satisfying dish.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 medium potatoes, peeled and diced
• 2 cups chicken broth
• 1 cup cooked chicken breast, shredded
• 1/2 cup heavy cream or half-and-half
• Juice of 1 lemon
• Zest of 1 lemon
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion until softened, about 5 minutes.
2. Add diced potatoes and chicken broth, bringing to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Stir in shredded chicken, heavy cream, lemon juice, and lemon zest. Let simmer for another 5 minutes.
4. Season with salt and pepper to taste.
5. Stir in fresh basil just before serving.

The zesty lemon and fragrant basil brighten up this chowder, creating a light yet satisfying meal that’s perfect for summer.

It’s a refreshing and hearty dish that works well as a main course for lunch or dinner.

Avocado and Sweet Corn Chowder

This creamy, cool chowder blends the natural richness of avocado with the sweetness of fresh summer corn, creating a refreshing and velvety soup.

It’s perfect for those hot summer days when you’re craving something light yet satisfying.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 3 ears fresh corn, kernels removed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 cup coconut milk or whole milk
• 1/2 tsp ground cumin
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat and sauté onion and garlic until softened, about 5 minutes.
2. Add the corn and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Remove from heat and let the soup cool slightly before adding the avocado, coconut milk, and ground cumin. Blend the mixture until smooth and creamy using an immersion blender.
5. Stir in lime juice and season with salt and pepper.
6. Garnish with fresh cilantro before serving.

This chowder is light and creamy with a refreshing tropical twist.

It’s a perfect choice for a summer starter or a light main course paired with a side salad or tortilla chips.

Grilled Pineapple and Coconut Shrimp Chowder

For a taste of the tropics, this chowder combines smoky grilled pineapple with sweet shrimp and coconut milk for a bright and flavorful soup.

The charred pineapple adds depth and sweetness, while the coconut milk makes it beautifully creamy.

Ingredients:

• 1 small pineapple, peeled, cored, and cut into chunks
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups coconut milk
• 2 cups seafood broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Toss pineapple chunks with olive oil and grill for about 5 minutes, turning occasionally until caramelized and charred.
2. In a large pot, sauté onion, garlic, and ginger over medium heat until softened, about 5 minutes.
3. Add the grilled pineapple, coconut milk, and seafood broth. Bring to a simmer and cook for 10 minutes.
4. Stir in the shrimp and cook for 3-4 minutes, or until shrimp are opaque and cooked through.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve.

This chowder brings a tropical flair to your summer dining table with its smoky pineapple and creamy coconut base.

It’s a perfect way to enjoy seafood in a vibrant, flavorful dish.

Cucumber, Tomato, and Basil Chowder

This light, refreshing chowder features cool cucumber and sweet, juicy tomatoes, making it a wonderful choice for a summer appetizer or light meal.

The addition of fresh basil brings an aromatic finish, and the creamy base adds a touch of indulgence.

Ingredients:

• 1 large cucumber, peeled and diced
• 2 large tomatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1/2 cup heavy cream or oat milk
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add diced cucumber and tomatoes to the pot, cooking for another 3-4 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes, allowing the vegetables to soften and the flavors to meld.
4. Stir in the heavy cream or oat milk and simmer for another 5 minutes.
5. Use an immersion blender to blend the chowder to a smooth or slightly chunky texture, depending on preference.
6. Stir in fresh basil and season with salt and pepper.
7. Serve warm or chilled, garnished with additional basil if desired.

This chowder is light and refreshing, perfect for summer.

It’s an excellent way to showcase the vibrant flavors of summer produce, and it’s versatile enough to serve as a starter or a main dish.

Zucchini and Sweet Potato Chowder

This earthy and hearty chowder combines the mild sweetness of zucchini and sweet potatoes in a creamy, comforting soup.

Perfect for summer when both ingredients are in abundance, this chowder has a lovely balance of flavors and is rich in vitamins.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 medium zucchinis, diced
• 2 medium sweet potatoes, peeled and diced
• 2 cups vegetable broth
• 1 cup coconut milk or whole milk
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes.
2. Add diced zucchinis and sweet potatoes, cooking for another 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until the sweet potatoes are tender.
4. Stir in coconut milk (or whole milk) and ground cinnamon, then cook for another 5 minutes.
5. Use an immersion blender to blend the chowder until smooth or slightly chunky, depending on your preference.
6. Season with salt and pepper to taste and garnish with fresh parsley or cilantro.

This chowder is creamy, comforting, and full of the vibrant colors of summer vegetables.

It’s a filling yet light meal that’s perfect for both lunch and dinner.

Charred Tomato and Basil Corn Chowder

Sweet corn, fresh tomatoes, and fragrant basil come together in this vibrant chowder.

The smoky flavor from charred tomatoes adds a wonderful depth to this summer soup, making it a perfect dish for a light yet satisfying meal.

Ingredients:

• 2 large tomatoes, halved
• 3 ears corn, kernels removed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Char the tomato halves for 4–5 minutes on each side until softened and blackened.
2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 5 minutes.
3. Add the corn to the pot and cook for 3-4 minutes, stirring occasionally.
4. Stir in the charred tomatoes, vegetable broth, and bring the mixture to a simmer for 10 minutes.
5. Add the cream (or coconut milk) and cook for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth or keep it chunky if you prefer.
7. Stir in fresh basil, season with salt and pepper to taste, and serve warm.

This chowder bursts with the fresh flavors of summer, combining smoky tomatoes, sweet corn, and the herbal richness of basil.

It’s the perfect soup for enjoying long, sunny days.

Carrot and Ginger Coconut Chowder

This vibrant chowder is light, creamy, and full of bright flavors from fresh carrots and zesty ginger.

The coconut milk brings a silky smooth texture, making it a luxurious yet light dish that’s perfect for warm weather.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 3 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes.
2. Add diced carrots, garlic, and grated ginger to the pot, cooking for 2-3 minutes.
3. Stir in vegetable broth and bring to a simmer. Cook for 10 minutes, or until carrots are tender.
4. Add coconut milk and ground turmeric, then cook for another 5 minutes.
5. Use an immersion blender to blend the chowder until smooth and creamy.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This carrot and ginger chowder is aromatic and comforting, with a bright and zesty flavor that is both refreshing and satisfying.

The coconut milk adds a touch of luxury while still keeping it light.

Watermelon, Cucumber, and Feta Chowder

This cold chowder is the perfect dish for a hot summer day, with the crisp freshness of watermelon and cucumber.

The creamy feta adds a tangy twist, and the touch of mint brings a refreshing herbaceous finish to this chilled, savory-sweet soup.

Ingredients:

• 2 cups watermelon, cubed
• 1 cucumber, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a blender, combine watermelon, cucumber, and vegetable broth. Blend until smooth.
2. Heat olive oil in a pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
3. Pour in the blended watermelon and cucumber mixture, bringing it to a simmer. Cook for 5 minutes.
4. Stir in crumbled feta cheese, then simmer for another 2-3 minutes.
5. Season with salt and pepper to taste.
6. Garnish with fresh mint leaves and serve chilled.

This cold chowder is light, hydrating, and bursting with refreshing flavors, making it the perfect summer soup.

It’s a unique and vibrant option that pairs well with grilled meats or a simple salad.

Roasted Garlic and Cauliflower Chowder

This hearty yet light chowder is rich with the deep flavors of roasted garlic and cauliflower, creating a smooth, comforting soup that’s perfect for cooling off on a breezy summer evening.

The cauliflower provides a mild, creamy texture, making this chowder wonderfully velvety.

Ingredients:

• 1 head cauliflower, chopped into florets
• 1 whole head garlic, roasted
• 1 small onion, chopped
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 cup milk (or almond milk for a dairy-free version)
• Salt and pepper to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast for 30 minutes, or until garlic is soft and fragrant.
2. While the garlic is roasting, heat olive oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes.
3. Add cauliflower florets to the pot and cook for another 5 minutes.
4. Pour in vegetable broth and bring to a simmer. Let it cook for 10–15 minutes, or until cauliflower is tender.
5. Squeeze the roasted garlic into the soup, discarding the peel.
6. Use an immersion blender to blend the soup until smooth.
7. Stir in milk and season with salt and pepper to taste.
8. Garnish with fresh thyme or parsley before serving.

This roasted garlic and cauliflower chowder has a rich, creamy texture and deep, savory flavors that make it feel indulgent yet light.

It’s perfect as a starter or a light dinner.

Black Bean and Corn Chowder

This hearty yet refreshing chowder combines the richness of black beans with the sweetness of corn, making it a nutritious and satisfying meal.

The smoky spices and fresh cilantro bring a nice warmth to the soup, while still keeping it light and vibrant for summer.

Ingredients:

• 2 cups black beans, cooked or canned
• 3 ears corn, kernels removed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add black beans and corn, cooking for an additional 2-3 minutes.
3. Pour in vegetable broth and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to combine.
4. Stir in smoked paprika and cumin, then cook for another 2–3 minutes.
5. Season with salt and pepper to taste.
6. Use an immersion blender to blend some of the chowder for a thicker, creamier texture while leaving some beans and corn whole for added texture.
7. Garnish with fresh cilantro and serve warm.

This black bean and corn chowder is a flavorful, satisfying soup that’s perfect for summer.

It’s filling, rich in protein, and packed with the vibrant tastes of the season.