Vegan Corn chowder is a classic comfort food that never fails to satisfy your craving for a hearty meal, especially during soup season.
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.
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
See the recipe card for a list of ingredients and quantities plus recipe instructions. You can find the recipe card at the bottom of this post.
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.
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📖 Recipe
Instant Pot Vegan Corn Chowder With Potatoes
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 4 cup corn kernels - frozen thawed
- 3 potatoes - red or golden cubed
- 2 carrots - chopped
- 4 ¾ cup vegetable broth - or water
- 4 garlic cloves - chopped
- 1 onion - diced
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- ¼ teaspoon turmeric powder - if you desired
- salt to taste
- ¾ cup cashews
- ¼ cup nutritional yeast
- 1 bay leaf
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.1 tablespoon olive oil, 4 garlic cloves
- Add chopped onions and saute until they turn translucent. Then, add carrots and corn to the pot.2 carrots, 1 onion, 4 cup corn kernels
- Add chopped potatoes, bay leaf, nutritional yeast, cashews, and spices, and mix well.3 potatoes, ½ teaspoon cayenne pepper, ½ teaspoon black pepper powder, 1 teaspoon Italian seasoning, ¼ teaspoon turmeric powder, ¾ cup cashews, ¼ cup nutritional yeast, 1 bay leaf, salt to taste
- Add the vegetable broth to the pot, making sure all the ingredients are covered. Close the lid of your Instant Pot and set it to manual high pressure for 8 minutes.4 ¾ cup vegetable broth
- 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). While blending take out the bay leaf.
- 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.
Notes
-
- For extra creaminess, 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.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Barbara Long
I made this for supper last night. The entire pot was consumed in a jiffy. I did thicken it with corn starch which was fine. One could instead mash some extra cooked potatoes.
Uma Raghupathi
Thank you Barbara for making this recipe and for your appreciation ❤️🙏🏻
Uma Raghupathi
Thank you, Barbara!
Shravya
I made it without adding cornstarch. It was little thin but taste was so good 😊 Thank you Uma.
Uma Raghupathi
Thank you for making this recipe and rating my recipe.