And with the convenience of an electric pressure cooker like the Instant Pot, this dish becomes even more delicious and quick to make. You may recall corn chowder to come with heavy cream, but I am here to share the vegan recipe for this creamy soup that uses no dairy, corn starch, or even coconut cream. Yet, there is no sacrifice in taste or consistency. I agree to be sent email.
Today, I will share a scrumptious, creamy vegan corn chowder recipe that can be easily made in your Instant Pot with simple ingredients. Just like my vegetable barley soup, butternut squash soup, and mushroom potato soup, this vegan potato corn chowder is favorite dish for my kids during cold days. Try this instant pot recipe today and let me know how you like it!
Why I love this
It’s 100% vegan. Quick and easy to make in Instant Pot. Hearty and filling. Perfect for cold days.
Ingredients
Fresh sweet corn or frozen corn kernels Potatoes - use red potatoes or Yukon gold potatoes. Garlic cloves or use garlic powder. Nutritional yeast Spices and herbs Vegetable stock
Instructions
Begin by gathering all your ingredients. If you’re using frozen corn, make sure it’s thawed before you start cooking. Chop the potatoes and carrots into bite-sized pieces, and finely mince the garlic cloves. Set your Instant Pot to saute mode. Once it is hot, add a dash of olive oil and sauté the garlic until it becomes fragrant. Add chopped onions and saute until they turn translucent. Then, add carrots and corn to the pot. Add chopped potatoes, bay leaf, nutritional yeast, cashews, and spices, and mix well. Add the vegetable broth to the pot, ensuring all the ingredients are covered. Close the lid of your Instant Pot and set it to manual high pressure for 8 minutes. Once the timer expires, use the natural release option for 10 minutes before using the quick release option to release the remaining pressure. Open the lid and give your corn chowder a good stir. If you prefer a creamier consistency, you can use an immersion blender or a high-speed blender to blend some of the soup. (I blended all the soup). Transfer the soup to a large pot and serve hot with your choice of toppings, such as red pepper flakes, green onions, chopped tortillas, roasted corn, or fresh herbs.
Variations
For a bit of heat, add a diced jalapeño pepper to the soup. If you don’t have an Instant Pot, this recipe can also be made in a slow cooker or over a stovetop. Feel free to add in any additional vegetables or protein sources that you enjoy. Sweet potatoes can be substituted for regular potatoes for a different flavor. You can also add almond milk or coconut milk for a creamier consistency.
Tips
For extra creaminess, you can add a can of coconut milk to the soup before cooking. Leftovers can be stored in the airtight container fridge for up to 3 days or frozen for later consumption. Use fresh corn when it’s in season for the best flavor.
Related recipes
Corn Salad IndianSweet Corn Curry RecipeSweet Corn CurryPalak Corn (Spinach Corn Curry)
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📖 Recipe
