Vegan Potato Corn Chowder is a delicious creamy soup that's made in the Instant Pot. It's gluten-free, dairy-free, and oil-free, and easy to make with simple ingredients. This hearty comforting meal is like a hug in a bowl.
Table of Contents
Instant Pot recipe
I love making soup in my Instant Pot electric pressure cooker.
Not only is it faster, but you can walk away and do other things rather than watching a pot on the stove.
I admit I've been pretty obsessed with Vegan Wild Rice Soup.
In fact, I don't mind eating it every week.
But since I thought my family might get tired of it eventually, I decided to create another Instant Pot creamy soup recipe.
So now on the weeks I'm not enjoying Wild Rice Soup, I'm eating Vegan Potato Corn Chowder!
Vegan Potato Corn Chowder ingredients
All the ingredients needed to make this vegetable chowder may already be in your kitchen!
This soup is built on common ingredients such as onion, garlic, potatoes, and frozen corn.
And both potatoes and corn are part of a wholesome plant-based Mediterranean diet.
In this recipe I use yellow or gold potatoes, which are also my favorite for making Instant Pot mashed potatoes and Greek Lemon Potatoes with Chickpeas.
And there's no need to peel them either.
Not only does this save time, but potatoes with their skin contain extra nutrients and fiber.
Here's what you'll need for the chowder:
- Onion
- Garlic
- Carrots
- Celery
- Potatoes
- Bay leaf
- Dried thyme
- Vegetable broth
- Frozen corn
- Raw cashews
- Salt and pepper
(If you want to preserve some of your summer corn so you can use it in recipes like this soup, check out how to blanch and freeze fresh corn from Food Love!)
How to make Vegan Potato Corn Chowder
Follow a few easy steps, and you'll be enjoying this delicious soup in no time!
1. Using the Saute function, add the onion with a little water and saute for a couple of minutes until the onion is soft.
2. Add the garlic and saute for 30 seconds, then add the carrots and celery.
3. Once the vegetables are slightly soft, hit the cancel button. Then add the potatoes, bay leaf, and dried thyme to the Instant Pot.
4. Add in the vegetable broth, and give the mixture a stir. Close the lid, push the manual button, and set the timer for 4 minutes.
5. Once the 4 minutes are up, quick release the pressure. Take this time to process the cashews and water in your blender to make the cashew cream. Once the pressure is released, open the lid.
6. Add the defrosted frozen corn to the soup.
7. Pour in the cashew cream.
8. Stir well, season to taste with salt and pepper, and serve. Or you can keep it on the warm function until you're ready to eat the potato corn chowder.
More comforting soup recipes
Vegan Potato Corn Chowder is a great warming one-pot meal that the whole family will love.
And if you're looking for more cozy soup recipes that are quick to make, check out these favorites:
Vegan Potato Corn Chowder Recipe
This recipe makes 6 servings. Leftovers can be refrigerated for up to 3 days and reheated on the stove or in the microwave.
If you love this recipe, please give it 5 stars! ★★★★★
Vegan Potato Corn Chowder (Instant Pot)
Equipment
Ingredients
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 6 cups diced yellow or gold potatoes, (about 6 medium potatoes)
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 2 cups frozen corn, defrosted
- ½ cup raw cashews
- ½ cup water
- salt, to taste
- pepper, to taste
Instructions
- Push the saute button on the Instant Pot. Add the onion and a splash of water. Saute for a couple of minutes until the onion is slightly soft.
- Then add the garlic and saute for 30 more seconds.
- Next add the carrots and celery. Saute for another few minutes until the vegetables start to soften.
- Press the cancel button. Add the potatoes, bay leaf, thyme, and vegetable broth to the Instant Pot.
- Give the ingredients a stir to combine. Then close the lid.
- Press the manual (pressure cook) button and set the timer for 4 minutes.
- Meanwhile, combine the cashews and water in a high-speed blender to make the cashew cream. Blend until completely smooth.
- Once the 4 minutes is up, quick release the pressure by turning the valve. Once the pressure has been released, remove the lid.
- Add the corn to the soup and stir.
- Then pour in the cashew cream and stir the soup to combine.
- Add salt and pepper, to taste, and enjoy.
Notes
Nutrition
Nutritional information is an estimation only.
Click here to download your FREE Instant Flavor guide: The 4-part formula to take your vegan meals from dull to delicious!
Hannah
Great! Super easy and delicious! I increased the amount of garlic and onion per my tastes, added in a bit of sweet potato alongside the regular potato, added a jalapeno for a little kick, increased the broth to accommodate the extra veggie bulk, and added some paprika as well. Really delicious, I'll definitely be making it again.
Amy Katz
So glad you enjoyed it, Hannah! And thanks for sharing your additions. They sound wonderful.
Julie K.
I made this chowder exactly to the recipe, and it passes the East coast gal test with flying colors! Cashew cream is the bomb. You could not tell it was vegan. I love the simple, healthy, easy to find, whole food ingredients. This is going to be one that I make regularly.
Amy Katz
Thank you so much, Julie! I am thrilled it passed your test!
Marge Teilhaber
I followed the recipe but did more of everything. I did a whole head of garlic chopped. 6 potatoes = 2 pounds, didn’t measure how many cups of diced potatoes that produced. 9 cups of my DIY broth. I overdid it with the veggies and it seemed to need more liquid. Fennel instead of celery. A full can of unsweetened coconut milk (13.5 fl oz) + 2T corn starch mixed thoroughly. 3T vadouvan spice, 1T thyme, 5 bay leaves, black pepper and 1/2t salt. I ended up with 4 containers, 4¾C each, plus a few bowls that I ate and thoroughly enjoyed. And later today after 8 hours in the fridge, it'll be even better. I’ll make quinoa or maybe oat groats and throw some in each bowl I eat to make each bowl an even more filling meal. SO GOOD! Looking forward to buying more cashews so I can try it with cashew cream. And your other soup recipes, Amy, look fab. I’ll be trying them all. You’re fantastic!!
Amy Katz
This is fabulous, Marge! I love your additions and substitutions.
Marge Teilhaber
You meant to say "Blend 1/2 cup raw cashews (not almonds) with 1/2 cup water until completely smooth" in answer to the Q of how to make cashew cream.
Amy Katz
You are right! Thanks Marge!
Katie
do the cashews need to be soaked first?
Amy Katz
If you have a high-speed blender like a Vitamix, you don't need to soak the cashews. Otherwise I suggest soaking them in hot water for at least 30 minutes.
Nicole
Absolutely delicious. I used most of a can of coconut milk and about two tablespoons of cornstarch instead of the cashew cream. So good.
Amy Katz
Hi Nicole! I am so happy to hear it worked well with coconut milk. Thank you so much!
Janell Hall
This was really delicious on a rainy day. My family lives it. I did take a couple of cups of the cooked soup and blessed it to make the soup a little thicker.
Amy Katz
I'm so glad everyone enjoyed it, Janell! That's a great idea to blend some of the soup.
Emily
This is the first time I've ever bothered to make a review for a recipe. I really felt like it deserved some recognition. I made it tonight for by family and everyone loved it. The only addition I made was a touch of apple cider vinegar for a little depth, but it honestly was amazing before this. Thanks for the great recipe, I will be making again soon.
Amy Katz
Thank you so much, Emily! I will have to try it with the ACV next time.
Marissa Williams
How do you make the cashew cream?
Amy Katz
Hi Marissa! Blend 1/2 cup raw almonds with 1/2 cup water until completely smooth.