Super delicious and soul satisfying comfort food ! This hearty and nourishing potato corn chowder is rich in velvety creamy texture and wonderful taste. This easy vegetarian soup recipe makes best Instant Pot Corn Chowder which is suitable for gluten-free, Vegan and dairy free dietary preferences.
If you love Panera Summer Corn Chowder, you must try this recipe. I am sure, you are going to love this vegan version even more !
Instant Pot is my favorite kitchen gadget to make easy comforting meals without spending hours in the kitchen. Besides this creamy corn chowder, there are several comfort food recipes we have shared to make family dinner time easier.
Jump to:
Vegan Corn Chowder
This Creamy Vegan Corn Chowder makes a frequent appearance on our dinner menu planning. And for all right reasons. It’s superbly creamy without extra calories and actual cream in it. You can enjoy it guilt free without sacrificing the silky smooth texture and lively feel that we often crave from classic comfort food.
If you check the ingredients, I am using only almond milk and rice flour ( or corn starch ) to thicken the soup. I prefer not to overload the natural ingredients with cream and other fillers. Trust me, you won’t miss the cream and cheese and those extra calories in this delicious chowder. Leave the cream and the calories for a slice of a cake later 😉
Why you will love this recipe
This seriously delicious Creamy Vegan Corn Chowder can be made in Instant Pot, pressure cooker or on the stove top. Takes about 30 minutes from start to finish to get a big warm bowl of heavenly comfort to your table. Very few ingredients and physical efforts are involved. All the ingredients are inexpensive, pantry and refrigerator staples and easily available.
Summer Corn Recipes
Super sweet juicy corn is my favorite summer garden vegetable. I love making variety of different dishes that highlight the seasonal best corn. Mexican Street Corn Salad, Air Fryer Corn Fritters , Baby Corn Masala, and Classic Corn Bread are all super delicious corn recipes. Pair it with hearty black beans for scrumptious Black Beans and Corn Salad.
Ingredients
Corn : Our easy corn chowder recipe highlights the taste of sweet corn. I prefer to use the fresh corn in the summer months since it’s at its peak of freshness. However, you can make this soup year round using frozen corn which tastes just as amazing.
Potatoes : Red potatoes are preferred. They add nice hearty touch to this delicious soup. You can use other variety of potatoes too.
Other vegetables : I like to use onion, celery and carrots to amp the nutrients. Freshly minced garlic is my favorites to flavor the soup base.
Almond Milk : Use plain almond milk to enrich the soup and bring the creaminess. You can use other plant based milks like coconut milk or soy milk to keep this recipe dairy free.
Rice flour : I like to make rice flour slurry and add it to thicken the soup instead of using heavy cream. You can also use corn starch instead of rice flour.
Flavors : Dried thyme for earthy taste and smoked paprika for tantalizing smoky flavors. I also use onion salt . You can use other seasonings like Larry’s or old bay.
Substitutions and Variations
- I am using almond milk to thicken the soup and add the creamy feel. You can substitute any dairy free milk of your choice if you like.
- Also rice flour can be substituted for corn starch. Such a beauty of versatile, easily adaptable recipe.
- This Creamy Vegan Potato Corn Chowder is delicately flavored. If you prefer to add more spice, sprinkle red pepper flakes or add red chili sauce like Sriracha on the top.
My family loves baked potatoes soo much. This soup mingles the superb taste of baked potato, sweet corn and holy trinity of soups – onion, celery and carrots. Chives and potatoes are inseparable so sprinkle of chives , black pepper and onion salt brings the delicious flavors.
Instant Pot does a superb job of infusing herbs and cooking everything smoothly. Gather around the table. Grab yourself a generously portioned BIG bowl of this creamy vegan potato corn chowder soup. And let the good times roll.
Instant Pot Instructions
- Put Instant Pot on SAUTE mode and add oil. After a minute, add diced onions, celery and carrots and cook for couple minutes until soft. Add water, diced potatoes and corn. Add the onion salt and black pepper. Cancel Sauté.
- Close the lid, vent Sealed and press MANUAL and set to 10 minutes. When done, wait for 5 minutes on keep warm timer. Then carefully release the leftover pressure by moving the valve to vent. Open the lid when steam is gone and floating valve is down.
- Whisk together the cornstarch and almond milk in a cup to use as a thickener. Add it to the soup mix and stir well. Put The Instant Pot back on SAUTE mode and let the soup come back to simmer one more time. Cancel SAUTE mode.
- Using the immersion blender, blend the soup a few times. Don’t make a puree. Few swirls of blending to thicken the soup further using the mushiness of cooked potatoes and corn. Alternatively, you can use a spatula or masher and mash the chowder. Stir well.
- Pour a ladle full in each serving bowl. Sprinkle some fresh cracked black pepper and cut chives on top. Serve warm. Enjoy !!
Serving Suggestions
This is our family favorite soup. We enjoy it as a main meal along with a crusty bread or crackers. You can make Air Fryer Garlic Toast or a quick Air Fryer Naan Pizza to serve as a side.
In summer months, I serve it with side of Italian Bruschetta to savor the fresh produce. Grilled shishito peppers, Crispy Kale chips or Spicy Roasted Chickpeas are also wonderful sides to this wholesome soup.
Optional Garnishes and Toppings
- Fresh lemon juice drizzled on top for extra pop of flavors and brightness.
- Chopped chives, basil or parsley for additional flavors
- Crusty croutons, fried tortilla chips or potato chips for crispy munch
Storage and Re-heating
Storing : You can save leftovers of this Instant Pot corn chowder in the refrigerator for up to 4 days. To reheat, simply microwave it for few minutes until heated through.
Freezing : This corn chowder doesn’t freeze very well. Texture gets grainy once you freeze creamy soups with potatoes. So I prefer not to freeze it.
Our Popular Vegan Instant Pot Recipes
FAQs
Red baby potatoes or Yukon gold potatoes work best. in this recipe. They hold the texture better without becoming too mushy. Try to avoid using baking potatoes to make potato corn chowder. You don’t want it to become mashed potato soup.
Yes. You can make corn chowder even when fresh summer corn is not available. For winter months, use frozen corn ( which typically is frozen at the peak of freshness ) You can also use canned corn to make this corn chowder all year round.
♥ Follow us on PINTEREST and like our FACEBOOK page. We love creating delicious, family favorite recipes from around the world. DO JOIN US ♥
★ If you make this Instant Pot Corn Chowder Recipe , do let us know how you like it by ★ star rating it and leaving a comment below.
Instant Pot Corn Chowder
Equipment
Ingredients
- 1 Tablespoon oil
- 3 medium red potatoes diced
- 2 cups sweet corn fresh or frozen
- 1 small onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 1/4 cup corn starch or rice flour
- 2 cups almond milk
- 2 cups water or low sodium vegetable broth
- 3 cloves Garlic – minced
- 1 teaspoon onion salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried Thyme
Instructions
Instant Pot Corn Chowder Instructions
- Put Instant Pot on SAUTE mode and add oil. After a minute, add diced onions, garlic, celery and carrots and cook for 2-3 minutes until soft. Add water, diced potatoes, and corn. Add the smoked paprika, dried thyme, onion salt and black pepper. Cancel Sauté.
- Close lid, vent Sealed and press MANUAL and set to 10 minutes. When done, wait for 5 minutes on keep warm timer. Then carefully release the leftover pressure by moving the valve to vent. Open the lid when steam is gone.
- Whisk together the cornstarch and almond milk in a cup to use as a thickener. Add to soup mix and stir well. Put the Instant Pot back on SAUTE mode and let the soup come to simmer one more time. Cancel SAUTE.
- Using the immersion blender, blend the soup a few times. Don’t make a puree. Few swirls of blending to thicken the soup further using the mushinees of cooked potatoes and corn. Alternatively, you can use a spatula or masher and mash the chowder. Stir well.
- Pour a ladle full in each serving bowl. Sprinkle some fresh cracked black pepper and cut chives on top. Serve warm. Enjoy !!
Stove Top Corn Chowder Instructions
- If you do not have an Instant Pot, make this recipe on the stove top instead. Just follow the instructions as above, but use a large stockpot or Dutch oven. Simmer on medium low stirring in frequently until the potatoes are tender soft when you poke them with a fork. Keep an eye out on the liquid of the pan since it can burn if unattended. Serve warm. Enjoy your delicious creation!!
Leave a Reply