I love corn in the summer. It’s so sweet and delicious! It’s also perfect for vegan soups, as the starchy content of the corn helps add creaminess and thickness without using cream, butter or flour. I blended the zucchini with the corn, but I feel you want the more traditional slightly yellow color of a corn chowder, only blend the corn.
This soup is incredibly easy, has a small amount of ingredients and has some great flavor from roasting the asparagus rather than just boiling. Plus, asparagus soup just seems “springy” to me.