Name: Vegan Instant Pot Corn Chowder
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
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 jalapeño 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; Reserved corn kernels for garnishing; ¼ cup chopped chives (optional); Diced tomatoes or red bell pepper (optional); Chopped cilantro or finely slivered basil leaves (optional)

why make this recipe

Vegan Instant Pot Corn Chowder is a delicious and creamy soup that’s perfect for any season. It brings together fresh corn, creamy coconut milk, and spices, creating a comforting dish that everyone can enjoy. Whether you are vegan or just looking for a healthy option, this chowder is nutritious and satisfying.

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how to make Vegan Instant Pot Corn Chowder

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 jalapeño 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
Reserved corn kernels for garnishing
¼ cup chopped chives (optional)
Diced tomatoes or red bell pepper (optional)
Chopped cilantro or finely slivered basil leaves (optional)

Directions:

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, char the ears of corn over an open flame until the kernels are lightly charred. Shave off the kernels into a bowl. Reserve a tablespoon or two for garnish.
Select the Sauté setting on the Instant Pot and heat the olive oil. Add the onion and cook until translucent (4-5 minutes).
Add garlic and jalapeños, cooking for 1 minute. Then add carrot and celery, cooking for 2 minutes with a pinch of salt and pepper.
Add potatoes and cook for another 2 minutes.
Select Cancel. Add corn kernels, drained cashews, 1 teaspoon salt, black pepper to taste, bay leaves, smoked paprika, cumin, celery salt, 2 cups vegetable broth, coconut milk, and nutritional yeast. Stir well.
Secure the lid and set Pressure Release to Sealing. Select the Pressure Cook setting at high pressure for 6 minutes.
Once cooked, allow a natural release for 5 minutes, then switch to Venting to release remaining steam. Discard bay leaves.
Squeeze half a lime into the soup, stir, and adjust seasonings as needed.
Transfer the soup to a high-speed blender (in batches if necessary) to blend until creamy, adding more broth to achieve desired thickness. Alternatively, use an immersion blender directly in the pot.
Serve in bowls with reserved corn kernels and other garnishes as desired.

how to serve Vegan Instant Pot Corn Chowder

Serve the chowder warm in bowls. You can add extra toppings like reserved corn kernels, chives, diced tomatoes, or fresh herbs to enhance the flavor. A squeeze of lime adds a fresh touch that brightens the dish.

how to store Vegan Instant Pot Corn Chowder

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the chowder for up to 3 months. When ready to eat, thaw and reheat on the stove or in the microwave.

tips to make Vegan Instant Pot Corn Chowder

Soak the cashews longer if you want a creamier texture.
Use fresh corn when in season for the best flavor.
Adjust the spice level by adding more or less jalapeño.
Experiment with different vegetables like bell peppers or spinach for added nutrition.

variation

You can make a spicier version by adding more jalapeños or using different types of peppers. For a smokier flavor, consider adding smoked paprika or a touch of liquid smoke.

FAQs

Can I use canned corn instead of fresh?
Yes, you can use canned or frozen corn instead of fresh corn. Just make sure to drain any excess liquid from canned corn.

Is this chowder gluten-free?
Yes, the ingredients used in this recipe are naturally gluten-free.

Can I make this chowder ahead of time?
Absolutely! You can make it ahead of time and store it in the refrigerator or freezer. Just reheat it before serving.