This Pressure Cooker Vegetarian Corn Chowder is a Vegan, plant based, healthy soup made with fresh ingredients.
Pressure Cooker Vegetarian Corn Chowder
The great thing about fresh corn, is that it freezes well. I mean, besides the wonderful taste. This Pressure Cooker Vegan Corn Chowder can be made and enjoyed all year long.
It is a wonderfully comforting soup for days when you just want to be snuggled in your pajamas in front of the TV. I like it year round.
Cast of Ingredients for Pressure Cooker Vegetarian Corn Chowder
This Pressure Cooker Vegetarian Corn Chowder is adapted for the Pressure Cooker from the The Post Punk Kitchen. I love all the ingredients in this soup, so I thought right away that I would also love the soup.
I found the soup to be a bit spicy (as in heat) and a little to bland for my taste. I love lots of spice (as in flavors) in food, so I changed up the spices a bit.
If you want to add a shot of hot sauce, try this Pressure Cooker Rockin’ Hot Sauce. It’s super hot and super delicious.
Chop the Onions
Chop up the onion, as we want to caramelize it a bit first. Cut the carrots into chunks. We’ll give all the veggies a nice sauté first to bump up the flavor.
Add Coconut Oil and Onions
It is really important to preheat your Pressure Cooker cooking pot before adding in the fat/oil. Doing so, makes a stainless steal pot, non stick!
When your Pressure Cooker is fully preheated, add the Coconut Oil Coconut Oil and the chopped onions. Mix the onions around for about a minute.
Add in Carrots and Spices
Toss in the carrots, red pepper flakes, Cumin and corn kernels and use a Spatula to sauté. About 4 minutes should it; you want the onions to start to become translucent. That will add another layer of flavor.
Add in the Corn and stir to toast
I mean really, look what I did!!! I put the corn in there before cutting off the kernels. It seemed like a good idea at the time. What was I thinking?
Do yourself a favor and cut off the kernels first and then add them in, along with the corn cobs. The cobs give a nice flavor.
Add the Minced Garlic
Garlic burns really fast, so after the vegetables have a nice little sear to them, add the garlic and sauté for about a minute.
Dump in the Potatoes
Dump in the potatoes, skins and all. Use a thin skinned potato, like a Yukon Gold. It also adds a butter flavor without using butter!
Add the Vegetable Broth and Salt
Add Potatoes, salt and pepper. You are ready to cook!!!!
Whisk the Potato Starch in with the Coconut Milk
Measure out the Coconut Milk into a Measuring Cup and add the Potato Starch. Whisk it together really well. We will add it to the Pressure Cooker cooking pot to thicken up the soup a bit.
Squeeze in the Lime Juice
Squeeze the Lime Juice into the Coconut Milk and Whisk that it as well. No, it is not going to curdle. I love lime, so I added more than one lime to the Pressure Cooker Vegetarian Corn Chowder, right before serving.
Look at all the Yumminess!
Now, here is where I realized I did something stupid. The soup is hot, yes? I need to get those darn corn kernels off the cobs. Well, it’s hot you know. So, I have to pull out the hot corn and cut off the kernels.
Corn Kernels, Cut from the Cob
Now that my hands are burned and red…just kidding. I had the hubs cut the kernels off the hot corn and I went and hid during the deed.
Remember to do this before you cook the soup and then add in the kernels and the cobs. The cobs give a really nice and sweet flavor.
Pour in the Coconut Milk Mixture
In my case, place the corn kernels back into the Pressure Cooker cooking pot and add in the Coconut Milk Mixture.
Whisk in the Coconut Milk and Potato Starch
In your case, you were smarter than me; the corn is already in the Pressure Cooker cooking pot and you’ve removed the cobs. So, pour in the Coconut Milk Mixture and Whisk in well to thicken up the soup.
Blend with an Immersion Blender
I like the soup really smooth, so I use my Immersion Blender and blend it up really well. Some people like some texture. I do however, I like my Pressure Cooker Vegetarian Corn Chowder very smooth.
Then I like to add in some fresh corn kernels from a cob that I kept aside. 😉 Yummy!
Taste the Soup and Adjust Seasoning
Here is where I added in some Smoky Paprika and more pepper. I did squeeze in another lime. Taste the soup and season to your own personal tastes.
More Soup for Me!
This recipe makes a lot of soup, which is great. My freezer is very happy! I use these Reditainer Extreme Freezer Containers and Freezer Labels a lot for leftovers and intentional freezer cooking.
It is so great to grab a container of Pressure Cooker Vegetarian Corn Chowder, dump it in my Pressure Cooker, push a button and in a short time, have piping hot soup!
Pressure Cooker Vegetarian Corn Chowder
Garnished with fresh corn kernels, herbs and more lime. Other vegetarian and vegan recipes to try are Pressure Cooker Roasted Red Pepper Hummus, Pressure Cooker Vegetarian Frijoles, Pressure Cooker Black Eyed Peas & Sprouted Brown Rice, to name a few.
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is your handy printable recipe:
Kitchen Equipment and Essentials
- Instant Pot DUO80 (8 Quart)
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Porcelain & Bamboo Salt Box with Spoon
- Alton Brown Salt Box
- Bellemain Porcelain Ramekins
- My FANTASTIC Teak Cutting & Charcuterie Board
- Reditainer Extreme Freezer Containers
- Freezer Labels
- Cuisinart Immersion Blender
- Coconut Oil
- Coconut Milk
- Potato Starch
- Cumin
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is your handy printable recipe:
Ingredients
- 1 Tablespoon Pure Virgin Coconut Oil
- 1 medium Yellow/Brown Onion diced
- 3 cloves Fresh Garlic minced
- 1/8 teaspoon Crushed Red Pepper flakes or to taste
- 1/2 teaspoon Ground Cumin or to taste
- 5 ears Corn on the Cob corn kernels removed
- 3 large Carrots cut into chunks
- 3 Yukon Gold Potatoes cut into chunks
- 4 cups Vegetable Broth
- 1 Tablespoon Potato Starch or Arrowroot
- 1 cup Coconut Milk
- 1 Lime just the juice
- 1 teaspoon Paprika or to taste
- 1 teaspoon Sea Salt or to taste
- 1 teaspoon Freshly Ground Black Pepper ground, or to taste
Garnish
- Chives
- Corn Kernels
- Fresh Herbs
Instructions
- Remove corn from the cobs.
- Add onions, carrots, red pepper flakes and corn kernels and sauté for about 4 minutes, or until onions start to become translucent.
- Add garlic and sauté for 1 minute.
- Add vegetable broth, potatoes, corn cobs, salt and pepper
- Lock on lid and cook for 6 minutes. When Beep sound, allow a 15 minute Natural Pressure Release.
- Remove corn cobs.
- Add potato starch to coconut milk and whisk until blended. Add lime juice.
- Add to Pressure Cooker cooking pot.
- Select Sauté and using an immersion blender, process until smooth.
- Garnish with corn kernels and fresh herbs.
Notes
Nutrition
PIN this Pressure Cooker Vegetarian Corn Chowder Soup!
This soup turned out to be so delicious, I was amazed, usually not a big fan of soups! Thank you for sharing!
Help
How can I pin your wonderful recipes to my Pinterest? Every recipient that I look at, I want to save, but can’t get them to pin. Thanks for your awesome recipes and the help
.
How many oz of potato does this amount to? I may use different potatos, small, that I have on hand.
When you add in the corn, potatoes and broth, it says to put the lid back on and cook for 6 minutes. Should it still be on the saute setting?
Oh, how I wish you would put a link to the recipe at the top of the page so one doesn’t have to scroll to the bottom each time we need to reference it.
Thank you so much for this recipe! I’m trying to go vegan/plant based focused diet while the rest of my family remains carnivores. I look forward to making this and freezing it!
Just purchased all of the ingredients. Can’t wait to make this tonight!
Hi Jennifer~
Enjoy the soup.
Jill
I love your recipes and this sounds delicious! If I’m using frozen corn how much would you recommend?
I just googled it! Estimate is 3/4 cup frozen corn for every ear. 🙂
This sounds great!! A lovely soup for a cold fall or winter day!!!