Instant Pot Corn Chowder With Sweet Potato
User Reviews
4.9
Instant Pot Corn Chowder With Sweet Potato
Description
Instant Pot Corn Chowder With Sweet Potato combines fresh or frozen corn with diced sweet potatoes, green onions, garlic, and smoked paprika, cooked in vegetable broth. After pressure cooking, half the soup is blended to create a creamy base with tender chunks remaining for texture. Plant-based milk enriches the chowder, delivering a smooth finish without dairy.
The flavor is mildly smoky from the paprika with sweetness from the corn and sweet potatoes. The soup's texture balances between pureed creaminess and soft vegetable bites, making it satisfyingly rich without heaviness. It can be adapted for non-vegetarians by using meat broth or swapped to regular dairy milk as desired.
Serve the chowder warm, garnished with herbs or toppings of choice. It works well as a starter or light main. Leftovers keep in the fridge for several days, retaining their flavor.
Additional broth can thin the soup if preferred lighter, or cornstarch can thicken it further. The recipe offers flexibility in ingredient swaps and cooking methods, including stovetop instructions for those without an Instant Pot.
Ingredients
- 4 cups sweet corn fresh or defrosted from frozen or canned, 750g
- 4 green onions finely chopped
- 2 sweet potato peeled and cut into very small cubes
- 1 teaspoon garlic minced
- 1 teaspoon smoked paprika
- 4 cups vegetable broth 875 ml
- 1 ½ cups plant-based milk
- salt to taste
Instructions
- Add the vegetable broth into the Instant Pot Insert followed by the sweetcorn kernels, green onions, sweet potatoes, garlic puree, smoked paprika and salt.
- Cover the Instant Pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 10 minutes.
- When done do a QPR (quick pressure release) and let the chowder cool for a few mins, before transferring half into a blender and blending until smooth.
- Return the blended corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.
Stove Top Instructions
- Heat the olive oil in a pot over medium heat. Add sweet potato and cook for 5 minutes.
- Then in the garlic purée and smoked paprika and cook for 30 seconds until fragrant.
- Mix in the vegetable broth, bring to the boil and simmer for about 10 minutes or until the sweet potato is tender.
- Stir in the sweetcorn kernels and spring onions, bring to the boil and simmer for 2 minutes.
- Switch off the heat and mix in the milk.
- Let the chowder cool for a few minutes, before transferring half into a blender and blending until smooth.
- Return the blended sweet corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.
Notes
- Fresh corn may be preferred for better flavor, but defrosted frozen corn works well too.
- Vegetable broth can be substituted with chicken or beef broth if not preparing a vegetarian version.
- Use plant-based milk or regular milk depending on diet preference; plant-based heavy cream can add richness.
- Adjust broth quantity to achieve desired soup thickness; add cornstarch for thicker consistency.
- Leftovers store safely in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 937mg | 39% |
| Potassium | 327mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6775IU | 136% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 98mg | 10% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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