Vegan Instant Pot Corn Chowder
User Reviews
4.9
Vegan Instant Pot Corn Chowder
Description
Vegan Instant Pot Corn Chowder starts by softening a mixture of onions, garlic, jalapeños, carrots, and celery, layered with Yukon Gold potatoes and bay leaves for a flavorful base. Cashew nuts soaked in boiling water provide creaminess without dairy, combined later with the soup along with full-fat coconut milk and nutritional yeast for depth and umami. The chowder is seasoned with smoked paprika, cumin, and celery salt, which bring warmth and subtle smokiness.
The chowder offers a textured experience with tender vegetables and a rich, creamy broth. The optional step of charring corn ears adds a hint of smokiness, enhancing complexity. Lime juice added at the end brightens flavors, while garnishes like chopped chives, tomatoes, or cilantro add freshness and color.
Serving this chowder warm as a starter or light meal pairs well with crusty bread or a simple salad. Using the Instant Pot speeds cooking and infuses the flavors harmoniously, making it a practical dish for vegan home cooks seeking comforting soup with plant-based ingredients.
Ingredients
- 1 cup cashew nuts raw
- 4 sweet corn husked, or 3 cups canned or frozen kernels, large ears, fresh
- 2 tablespoons olive oil
- 1 yellow onion chopped, medium
- 4 garlic minced, cloves
- 2 jalapeno pepper diced (omit seeds and membranes for less heat
- 1 carrot diced, medium
- 1 cup celery 2 to 3 medium stalks, diced
- 1 teaspoon kosher salt plus more to taste
- black pepper freshly cracked
- 1 pound Yukon Gold potato peeled and diced
- 2 bay leaf
- 1 teaspoon smoked paprika
- ½ teaspoon cumin ground
- ½ teaspoon celery salt
- 2 to 4 cups vegetable broth low-sodium
- 1 coconut milk full-fat, canned
- 3 tablespoons nutritional yeast
- 1 lime halved
Garnishes
- corn kernels reserved
- 1/4 cup chives optional, chopped
- tomatoes optional, or red bell pepper, diced
- cilantro optional, or finely slivered basil leaves, chopped
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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