Creamy and comforting, Vegan Potato Corn Chowder is easy to make in an Instant Pot. This 30 minute one-pot meal is like a hug in a bowl. But don't worry if you don't have an electric pressure cooker. Stove-top instructions are also provided.
When you're looking for a hearty dinner on a cold night, nothing beats a hot bowl of soup. And if you can make it in your Instant Pot, it's even better since you don't need to stir it or watch it while it cooks.
Whether you are new to pressure cooking or an experienced pro, this recipe is practically fool-proof. And if you've already tried making Vegan Wild Rice Soup, I know you'll enjoy this chowder, too.
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Why you'll love this recipe
- It's ready to eat in 30 minutes.
- It tastes creamy even though it's both oil-free and dairy-free.
- It's a complete one-pot meal.
Ingredients
- Onion
- Garlic
- Carrots
- Celery
- Potatoes (Yukon gold or yellow potatoes work the best in this recipe.)
- Bay leaf
- Dried thyme
- Vegetable broth (Low sodium is preferable.)
- Frozen corn (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.)
- Raw cashews
NOW Foods Organic Unsalted Raw Cashews
- USDA Certified Organic and Non-GMO
- Climate Pledge Friendly
- Store in the freezer to preserve freshness
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instant Pot instructions
- Using the Saute function, add the onion with a little water and saute for a couple of minutes until the onion is soft.
- Add the garlic and saute for 30 seconds, then add the carrots and celery.
- Once the vegetables are slightly soft, hit the cancel button. Then add the potatoes, bay leaf, and dried thyme to the Instant Pot.
- 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.
- 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.
- Add the defrosted frozen corn to the soup.
- Pour in the cashew cream.
- 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.
Stove-top instructions
The method for making this soup in a large pot on the stove is similar to the Instant Pot instructions. Saute the vegetables over medium heat, then add the potatoes, herbs, and broth.
When the potatoes are partially soft when pierced with a fork, add the corn. Continue to cook until the potatoes are tender.
Stir in the cashew cream. Then season to taste with salt and pepper and serve.
Serving suggestions
This Instant Pot one-pot meal is a complete lunch or dinner on its own. But it's also delicious served with a quick salad like spinach and chickpea salad or tomato and onion salad.
And if you enjoy some warm crusty bread with your soup, I recommend Bread SRSLY sourdough from San Francisco. This vegan and gluten-free bread is my favorite, and you can get 15% off your first order with code VEGGIESSAVETHEDAY. It stores wonderfully in the freezer.
Storing
Leftover potato corn chowder can be refrigerated in an airtight container for up to 3 days and reheated on the stove or in the microwave. For best results, do not freeze.
Recipe FAQs
Canned full-fat coconut milk, pureed white beans, or pureed silken tofu can all be used in place of the cashew cream. You will need about ½ cup.
Yes, for a nut-free option you can puree Cannellini beans, also known as white kidney beans. You may need to add a little water as you are blending to achieve the consistency of cream.
Russet potatoes are too starchy and will fall apart in the soup. If you don't have yellow or gold potatoes, Red Bliss potatoes are a good substitute.
More vegan potato soup recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Vegan Potato Corn Chowder Instant Pot Recipe
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 (on high).
- 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.
This post was updated to include ingredient substitutions. The recipe remains unchanged.
Lori Bosse
Can this be made in a pot on the stove?
Amy Katz
Hi Lori, yes you can cook it on the stove and simmer until the potatoes are tender.
Amy
Made this tonight. My husband and I are working toward more plant-based meals and while we don't cook with meat anymore, I just don't care for veggie broth, so I used chicken broth.
I didn't have cashews so I blended macadamia nuts and white beans with water. It's very good! Thank you for the recipe 🙂
Amy Katz
That's fantastic, Amy! Have you tried Better Than Bouillon? They have a chicken flavored veggie broth concentrate that I really like.
Andrea
I made this today and it is delicious! Great recipe, thank you!!
Amy Katz
I'm so happy you enjoyed it, Andrea!
Cat De Spain
I think this will be my 1st Instant Pot meal I make! I haven’t had a good Corn Chowder in awhile! Thank you for sharing this recipe! 🙂
Amy Katz
I hope you enjoy it, Cat! Let me know if you have any IP questions. I'm happy to help!
Cat De Spain
Thank you so much! 🙂
Isla
This was delish! Super easy and very tasty. I made it just as the recipe indicates. I will definitely make it again. 🙂
Amy Katz
Thanks so much, Isla! 🙂
Shari
I made this for the third time today! The whole family loves it!
Amy Katz
That's so fantastic to hear, Shari!
Maggie Raife
I made this and the quick release did not go well. All the starch from the corn and potatoes combined with the water and started spurting out starchy liquid all over my kitchen. After some googling I realized you are not supposed to fill your instant pot more than half full if cooking starchy items, and quick release right away is not recommended for this type of cooking.
Amy Katz
Hi Maggie, that sounds terrible! I have never had that experience. What model of IP do you have? Is it a small one?
Cristy Marchis
This was the best corn chowder I've ever tasted! My kids could not believe I did not use cream (dairy). I do not have a high speed blender, but I just blended the cashews and water until they were very creamy and it may have taken a few seconds longer but it totally worked. I did make a stock with leftover corn cobs in my instant pot beforehand to use as a vegetable stock, which may have added more flavor (so easy, highly recommend!). I should have made a double batch--no leftovers :(. Thank you Amy!
Amy
Thanks Cristy! I'm going to have to try your idea for the stock. Thanks for sharing!
JoAnn M Lakes
I absolutely love corn cob stock! It really ups the flavor! I had some roasted red peppers in the fridge so I added some to the leftover soup for a different flavor profile. Great chowdah!
Tom
Hi Amy,
This patato corn soup is our family favorite. Growing up my mom made potato soup all the time. She would put bacon and cheddar cheese in it. I do miss her version. So I tried some liquid smoke or smoked paprika to give it the bacon flavor and I throw in some nutritional yeast instead of cheddar. I also pull out about two cups of potatoes after it cooks and before I add the corn. When they cool down a bit, I put them in the nutri bullet to make a cream that I add back to the soup. We make a double batch about three times a month. One double batch feeds us for a week. Thank you for this and all your other recipes.
Amy
Thank you, I'm so happy to hear this, Tom! And I love your additions.
Meg
I wondered if it would be cooked if cooking for only 4 minutes, and it was not, after cooking for 5 minutes. I turned it back on for an additional 10 minutes. I did, however, eat 1/3 of a bowl, even though potatoes were crunchy, (I was hungry!) added soy bacon bits in my bowl. Delicious!
Amy
I'm glad you enjoyed it, Meg! Perhaps you didn't cut the potatoes small enough. They should be soft after 4 minutes.
Sarah
Delicious!! I altered a bit because I didn't have cashews and used coconut cream instead. At the end I ran the instant pot on saute for a few minutes and tossed in a roux to thicken it up!
Theresa
This tastes so luxurious it is hard to believe it is so healthy. This is the first soup recipe that I have tried in my new IP and I am having a hard time debating trying any other soup recipe. I bought the IP for breakfast steel cut oats and that is great but this soup is Superb! Don't change a thing.
Gillian
About how much is one serving of this? 1 cup or 2 cups? I am trying to log my food
Amy
I would say about 1 1/2 cups.
Dana
Wow! So yummy. I've made corn chowder many times, but the cashew cream is a game changer. Even my very finicky 12 year old asked that I make this again! Thanks so much.
Amy
That's wonderful! Thank you, Dana!
Pam
I love this recipe. It is now in my favorites and I make it often.
Amy
Thank you, Pam!