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.
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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
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.
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!
📋 Recipe
Vegan Potato Corn Chowder Instant Pot Recipe
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Equipment
- high speed blender
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.
C. De Spain says
We’ve had a silly fear of making something in my Instant Pot besides rice and quinoa. We were intimidated and thought we’d mess something up with the extreme pressure. Tonight we finally got over it & made this Vegan Potato Corn Chowder! It turned out so delicious & was fun to make. Thank you, Veggies Save The Day, for sharing yet another amazing recipe & for helping us finally use our IP as intended. You’re THE BEST!
Amy Katz says
I'm so happy you enjoyed it! And I'm glad you are feeling more confident using your IP. It's an amazing appliance.
Cecelia says
Looks delicious! So glad I found your site :). I recently stocked up on a ton of fresh corn from our local farm stand that I would really like to use, do you think I should add it to the soup before pressure cooking?
Amy Katz says
Thank you, Cecelia! I haven't tried this recipe with fresh corn, but I would still add it in at the end and close the lid for a couple of minutes. The soup should be hot enough to quickly cook the corn.
Jamie Balderas says
This is my favorite vegan potato corn chowder. It is on our menu often. I really like the texture and flavor of the blended cashews. One extra thing I do when I make this recipe is blend about half of the cooked soup in with the cashew mixture and then add it back to the pot. It makes the chowder thicker and creamier. Another thing I tried the last time I made it (yesterday) was adding some liquid smoke for a bacon flavor, and it was really good! Thank you for this recipe!
Amy Katz says
I love these ideas, Jamie! Thanks so much for sharing.
Heidi says
Wondering if I could swap out the cashews for white beans? Has anyone tried that? Thanks
Adora says
I just got an instant pot today and this was the first recipe I made. It is DELICIOUS!!!! Great introduction to this new device as well. I did not have corn so I simply made the soup without it and it was still so good. Definitely something I’ll come back to if I get sick, it has those warm and nourishing vibes lol. Thank you Amy!!!! Can’t wait to try some more of your vegan instant pot recipes.
Amy Katz says
Congratulations on getting an IP, Adora! I'm so glad you enjoyed the chowder.
Lyndsey says
SO GOOD!!! 12/10!!! I am a teen that was on dinner for a family of 6 and wade this within 30 minutes. It was SO easy and SO delicious!!! Will be making it again! Didn’t even taste vegan.
Amy Katz says
That's fantastic, Lyndsey! I'm so happy everyone enjoyed it.
Hannah says
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 says
So glad you enjoyed it, Hannah! And thanks for sharing your additions. They sound wonderful.
Julie K. says
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 says
Thank you so much, Julie! I am thrilled it passed your test!
Marge Teilhaber says
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 says
This is fabulous, Marge! I love your additions and substitutions.
Marge Teilhaber says
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 says
You are right! Thanks Marge!
Katie says
do the cashews need to be soaked first?
Amy Katz says
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 says
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 says
Hi Nicole! I am so happy to hear it worked well with coconut milk. Thank you so much!
Janell Hall says
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 says
I'm so glad everyone enjoyed it, Janell! That's a great idea to blend some of the soup.
Emily says
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 says
Thank you so much, Emily! I will have to try it with the ACV next time.
Marissa Williams says
How do you make the cashew cream?
Amy Katz says
Hi Marissa! Blend 1/2 cup raw almonds with 1/2 cup water until completely smooth.