Asparagus Corn Chowder

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Asparagus Corn Chowder

Ingredients

Instructions

  1. 1
    Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion and a few pinches of salt, sauté for 5 minutes. Add the corn, a pinch of salt and black pepper, and cook, stirring, for another 5 minutes.
  2. 2
    Add the asparagus and garlic and sauté until the asparagus is bright green, for about 2-3 minutes. Add the lemon juice and let it absorb for a minute. Add the coconut milk and vegetable broth/water and bring to a boil. Remove the pot from the heat and stir in the greens to wilt them.
  3. 3
    Transfer about half of the soup to an upright blender along with the basil/mint, if using, and blend until creamy. Return the blended mixture back to the soup pot and stir to combine. Taste and adjust the seasonings if needed. Serve garnished with chives and chive blossoms, a drizzle of oil or any other desired toppings.

We sent out this simple asparagus chowder recipe as a little bonus in our newsletter a few years ago. Since then, it’s become a total spring staple for us, and we cook it almost every time there’s good asparagus around. It also turned out to be a crowd pleaser, since we heard back from a lot of people who made and loved it (those are the best emails to get, always). This spring, while making the chowder yet again, we realized that we should probably publish it here and make it readily accessible to everyone at all times :)

Asparagus Corn Chowder - Golubka Kitchen

Asparagus Corn Chowder - Golubka Kitchen


Asparagus Corn Chowder - Golubka Kitchen

Asparagus Corn Chowder - Golubka Kitchen

This delicate chowder is a great dish for showcasing asparagus – there’s few ingredients, so the tender, green qualities of asparagus can really shine. The recipe comes together so quickly, too (you can watch the whole process in our Instagram stories later today)! The key here is not to overcook the asparagus, since it’s at its best when bright green and snappy. Otherwise, it turns into something brown, mushy, and generally unappealing. It’s barely cooked in this recipe – just quickly sautéed with some lemon juice and flash blanched in broth and coconut milk.
This recipe definitely allows for all kinds of improvisation with spring produce. You can use any tender spring greens that you can find this time of year, as well as herbs – chives with their pretty blossoms, basil, and mint all work great here. You can swap in peas or fava beans for some of the corn or ramps for some of the onion. Have fun with the toppings, too. An assertive flavored oil like chili oil would be great, but a drizzle of good quality olive oil is always delicious as well. Something crunchy like toasted pumpkin seeds or croutons would be heavenly on top, and lots of herbs, always. Hope you’ll give this one a try :)

Asparagus Corn Chowder - Golubka Kitchen

Asparagus Corn Chowder - Golubka Kitchen

Asparagus Corn Chowder - Golubka Kitchen

Asparagus Corn Chowder
 
Serves: 4-6
Ingredients
  • 1 tablespoon olive oil or other cooking oil of choice
  • 1 teaspoon cumin - freshly ground
  • 1 teaspoon coriander - freshly ground
  • 1 large yellow onion - chopped
  • sea salt - to taste
  • kernels from 2 ears of sweet corn or about 2 cups frozen and thawed corn
  • freshly ground black pepper
  • 1 bunch asparagus - tough ends cut off, sliced into bite-size pieces
  • 3 cloves garlic - minced
  • juice of 1 lemon
  • 1 13.5 oz can unsweetened canned coconut milk
  • 1½ cups vegetable broth or water
  • 4 cups spring greens, such as spinach, arugula, watercress, etc.
  • handful of fresh basil or mint leaves (optional)
  • chives/chive blossoms - for garnish (optional)
  • chili oil, basil oil or olive oil - for garnish (optional)
Instructions
  1. Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion and a few pinches of salt, sauté for 5 minutes. Add the corn, a pinch of salt and black pepper, and cook, stirring, for another 5 minutes.
  2. Add the asparagus and garlic and sauté until the asparagus is bright green, for about 2-3 minutes. Add the lemon juice and let it absorb for a minute. Add the coconut milk and vegetable broth/water and bring to a boil. Remove the pot from the heat and stir in the greens to wilt them.
  3. Transfer about half of the soup to an upright blender along with the basil/mint, if using, and blend until creamy. Return the blended mixture back to the soup pot and stir to combine. Taste and adjust the seasonings if needed. Serve garnished with chives and chive blossoms, a drizzle of oil or any other desired toppings.
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About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (4)

See what other home cooks are saying about this recipe

N

Nicole Griffin

Oh,this looks so delicious. Your soup recipes are some of my all-time favorites. Cannot wait to try this!

M

MaryAnne

Oh my! This is the best soup I’ve ever had! Thank you so much for sharing. Definitely fine dining worthy.

A

Anja

Just made it for lunch… hmmm so tasty! Thanks for the recipe.

R

Rachel

This is so bright and vibrant! Can’t wait to try this with new season asparagus. Have a great Easter weekend!