Vegan Instant Pot Corn Chowder
User Reviews
4.9
225 reviews
Excellent
Vegan Instant Pot Corn Chowder
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 cup raw cashews
- 4 large ears fresh sweet corn, husked, or 3 cups canned or frozen kernels
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 jalapeno peppers, diced (omit seeds and membranes for less heat)
- 1 medium carrot, diced
- 1 cup diced celery, 2 to 3 medium stalks
- 1 teaspoon kosher salt + more to taste
- freshly cracked black pepper
- 1 pound Yukon Gold potatoes, peeled and diced
- 2 bay leaves
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon celery salt
- 2 to 4 cups low-sodium vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 3 tablespoons nutritional yeast
- 1 lime, halved
Garnishes
- Reserved corn kernels
- 1/4 cup chopped chives (optional)
- Diced tomatoes or red bell pepper (optional)
- Chopped cilantro or finely slivered basil leaves (optional)
Instructions
- Place the cashews in a bowl and cover with boiling water while you prepare the other ingredients. Drain after 20 to 30 minutes.
- Optional step: To enhance the flavor of the soup, place the husked ears of corn over an open flame and turn occasionally until the kernels are lightly charred, repeating with each ear.
- Hold an ear of corn upright in a large bowl and shave off the kernels with a sharp knife. (If you charred the ears of corn, wait until the corn is cool enough to handle.). Repeat with the remaining ears. Place the kernels in a bowl and reserve a tablespoon or two for garnish
- Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion. Cook until the onion is translucent, 4 to 5 minutes.
- Add the garlic & jalapeños and cook for 1 minute, stirring frequently. Add the carrot and celery with a pinch each of salt and black pepper and cook for 2 minutes. Add the potatoes and cook for 2 more minutes, tossing frequently to prevent the potatoes from sticking. Select the Cancel setting.
- Add the corn kernels, drained cashews, 1 teaspoon salt, black pepper to taste, bay leaves, smoked paprika, cumin, celery salt, 2 cups of the vegetable broth, the coconut milk, and nutritional yeast. Stir well to combine.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 6 minutes.
- Once the 6-minute timer has completed and beeps, allow a natural pressure release for 5 minutes and then carefully switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
- Open the pot and discard the bay leaves. Squeeze the juice 1/2 lime into the soup, stir, and taste for seasonings. Add more lime juice or salt and black pepper as needed. The soup will be very thick at this point, so I like to thin it out a bit with additional vegetable broth during the blending stage (see next step).
- Transfer the soup in two or three batches to a high-speed blender (don’t fill the blender to capacity). Be sure to remove the center cap from the blender to vent steam, but cover the hole with a kitchen towel. Start at low speed and gradually work your way up and blend until the soup is thick and creamy. I typically add 1 additional cup of broth, but if you prefer a slightly thinner soup, add more broth. Alternatively, use an immersion blender directly in the Instant Pot to blend the soup for a few minutes until the soup is pureed and thick, thinning with the additional broth as you blend.
- Transfer the puréed soup to bowls and top each each bowl with the reserved corn kernels and other garnishes as desired.
Nutrition Information
Show Details
Calories
654kcal
(33%)
Carbohydrates
60g
(20%)
Protein
17g
(34%)
Fat
43g
(66%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
1g
Sodium
641mg
(27%)
Potassium
1464mg
(42%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
3179IU
(64%)
Vitamin C
45mg
(50%)
Calcium
81mg
(8%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6with bread
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 60g | 20% |
| Protein | 17g | 34% |
| Fat | 43g | 66% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Sodium | 641mg | 27% |
| Potassium | 1464mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 3179IU | 64% |
| Vitamin C | 45mg | 50% |
| Calcium | 81mg | 8% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
225 reviews
Excellent
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