Creamy Vegan Potato Corn Chowder (Instant Pot + Stovetop)

4.98 from 36 votes

Creamy Vegan Potato Corn Chowder (Instant Pot + Stovetop)

Creamy, cozy, and ready in 30 minutes! This vegan potato corn chowder is an easy one-pot dinner made in the Instant Pot or on the stove. No dairy, just pure comfort!

Prep Time25

Cook Time5

Total Time30

Course: Soup

Cuisine: American

Special diet: gluten-free, oil-free, soy-free, vegan

Servings:

Calories: 329kcal

Author: Amy Katz

Equipment

high speed blender (If your blender isn't high-speed, soak the cashews in hot water for 30 minutes or longer to soften before blending.)

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
½ cup raw cashews
½ cup water
2 cups frozen corn defrosted
salt and pepper to taste

US Customary - Metric

Instructions

Instant Pot instructions:

Using the Saute function, add the onion with a splash of water. Cook until softened and slightly translucent. Then stir in the garlic, carrots, and celery and saute for a few more minutes until softened.
1 cup diced onion, 2 cloves garlic, 1 cup diced carrots, 1 cup diced celery
Hit the Cancel button. Add the potatoes, bay leaf, thyme, and vegetable broth. Stir to combine.
1 bay leaf, 1 teaspoon dried thyme, 4 cups vegetable broth, 6 cups diced yellow or gold potatoes
Seal the lid and set to Manual (High Pressure) for 4 minutes.
Meanwhile, combine the cashews and water in a high-speed blender to make the cashew cream. Blend until completely smooth.
½ cup raw cashews, ½ cup water
Once the 4 minutes is up, quick release the pressure by turning the valve. Once the pressure has been released, carefully remove the lid.
Stir in the corn and cashew cream. Season with salt and pepper to taste. Serve and enjoy!
2 cups frozen corn, salt and pepper

Stovetop instructions:

Saute the onion, garlic, carrots, and celery in a large pot over medium heat until softened.
1 cup diced onion, 2 cloves garlic, 1 cup diced carrots, 1 cup diced celery
Add the potatoes, thyme, bay leaf, and broth and bring to a low boil. Simmer until the potatoes are nearly fork-tender.
6 cups diced yellow or gold potatoes, 1 bay leaf, 1 teaspoon dried thyme, 4 cups vegetable broth
While the soup cooks, blend cashews with water until completely smooth.
½ cup raw cashews, ½ cup water
Stir in the corn and continue cooking until the potatoes are fully tender.
2 cups frozen corn
Stir in the cashew cream, season to taste, and serve.
salt and pepper

Notes

Leftover soup can be refrigerated in an airtight container for up to 3 days. Reheat on the stove or in the microwave. For best results, do not freeze.

Nutrition