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Vegan Corn Chowder | Fall soup recipes

Easy Vegan Corn Chowder with no dairy or cream! Made in instant pot with sweet corn, carrots, celery and potatoes, this vegan corn chowder is hearty, creamy, sweet, smoky, and delicious.

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MAIN INGREDIENTS

Onion – 1 small (1/2 cup) Sweet Onion, diced

Garlic – 4 cloves Garlic, crushed or minced

Vegetables – 3 medium Yukon gold potato (peeled and cubed), 2 celery stalk chopped, 2 medium carrots (peeled and chopped), 16 oz (2 cups) Bag of Frozen Sweet corn or fresh corn kernels 

Broth – 3 cups Low sodium Vegetable broth or any broth of your choice

Coconut milk – 1 can (14 oz) Coconut milk – unsweetened or Plain Milk

Spices and seasoning –  Dried Thyme, Paprika, salt and pepper for seasoning

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 :

  • Turn your Instant Pot on saute mode HIGH. Add in the oil, once heated add chopped onions and minced garlic.
  • Saute the onions until they are translucent, about 3 to 4 minutes.

STEP 2 :

Add the potatoes, carrots, corn, celery, coconut milk, vegetable stock, thyme, paprika, salt and pepper powder to the pot and stir well. 

STEP 3 :

  • Close the Pot with lid and set pressure valve to sealing.
  • On manual mode, pressure cook the Instant pot at high for 8 minutes.
  • Followed by a quick pressure release. Be careful – liquid might come sputtering out.

STEP 4 : Final Preparation

  • Once all of the steam has escaped and the pin drops down, open the the lid carefully.
  • Turn on sauté mode (high).
  • To make a cornstarch slurry, mix the cornstarch with the water until the cornstarch is fully dissolved (3 tbsp of cornstarch + 6 tbsp of water)
  • Pour slowly into the pot, stirring the entire time  to avoid clumping. Cook for 2 mins or until chowder is thick.
  • Season with more pepper and salt if needed.

STEP 5 : Serving

Serve right away. Top with green onions and red bell pepper.

TIPS AND TRICKS:

If chowder is not thick enough, make another cornstarch slurry and add a little in. If it’s too thick, add some more vegetable stock or non-dairy milk. 

Storing – You can store any leftovers in an airtight container in the refrigerator for up to 5 days.

Corn chowder freezes well and can be stored for up to 3 months. Let the soup cool completely, ladle the soup into an airtight freezer-safe container, and freeze it for up to three months.

For Stove top Version: The directions are very similar. Follow steps 1-2, using a large soup pot. Then, bring the soup to a boil. Turn down the heat and let it simmer for about 15 minutes, stirring occasionally, or until the potatoes are tender. Remove from the heat. Stir in the cornstarch slurry and mix well. 

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Vegan Corn Chowder | Fall soup recipes
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Vegan Corn Chowder | Fall soup recipes

Author: sdarunkumar1987 Cooking Method:Pressure cooking Cuisine:American Courses:Main Dinner Soups
Difficulty:BeginnerPrep time: 10 minutesCook time (includes pressure cooking): 14 minutesRest time: 40 minutesTotal time: 24 minutesServings:4 servingsCalories:300 kcal Best Season:Fall

Description

Easy Vegan Corn Chowder hearty, creamy, sweet, smoky, delicious and made with no dairy or cream.

Ingredients

Garnish

Instructions

  1. Turn your Instant Pot on saute mode HIGH. Add in the oil, once heated add chopped onions and minced garlic. Saute the onions until they are translucent, about 3 to 4 minutes.
  2. Add the potatoes, carrots, corn, celery, coconut milk, vegetable stock, thyme, paprika, salt and pepper powder to the pot and stir well. 
  3. Close the Pot with lid and set pressure valve to sealing.
  4. On manual mode, pressure cook the Instant pot at high for 8 minutes.
  5. Followed by a quick pressure release. Be careful – liquid might come sputtering out.

    6. Final Preparation

  6. Once all of the steam has escaped and the pin drops down, open the the lid carefully.
  7. Turn on sauté mode high.
  8. To make a cornstarch slurry, mix the cornstarch with the water until the cornstarch is fully dissolved (3 tbsp of cornstarch + 6 tbsp of water)
  9. Pour slowly into the pot, stirring the entire time  to avoid clumping. Cook for 2 mins or until chowder is thick.
  10. Season with more pepper and salt if needed.

    11. Serving

  11. Serve right away. Top with green onions and red bell pepper.

Notes & Tips

  • If chowder is not thick enough, make another cornstarch slurry and add a little in. If it’s too thick, add some more vegetable stock or non-dairy milk. 
  • Storing – You can store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Corn chowder freezes well and can be stored for up to 3 months. Let the soup cool completely, ladle the soup into an airtight freezer-safe container, and freeze it for up to three months.
  • For Stove top Version: The directions are very similar. Follow steps 1-2, using a large soup pot. Then, bring the soup to a boil. Turn down the heat and let it simmer for about 15 minutes, stirring occasionally, or until the potatoes are tender. Remove from the heat. Stir in the cornstarch slurry and mix well. 
Keywords:corn chowder, vegan soup recipes, Instant pot vegan recipes, Fall soup recipes, Vegan Fall recipes