Instant Pot Corn Chowder With Sweet Potato
This Instant Pot Corn Chowder with Sweet Potato blends sweet corn and tender sweet potatoes into a creamy, mildly spiced soup. The smoked paprika adds a subtle smoky note balanced by the natural sweetness of the vegetables. The chowder offers a comforting texture with a mix of smooth blended soup and tender vegetable pieces. Its straightforward pressure cooking method suits hands-off, efficient preparation, adaptable to stovetop too. Variations in broth and milk types allow adjustments to richness and consistency, making it a versatile choice for a warming meal or light lunch.
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
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 144
% 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.