Mom’s Corn Chowder
By :The Complete Vegan Instant Pot Cookbook By Barb Musick
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This corn chowder is my childhood in a bowl. It’s a version of the chowder my mom always made, which was hearty and delicious and something I requested often. It was also very much not vegan, which led to my quest to create the most compassionate and tasty version possible. This is my latest iteration, which in addition to being highly crave-able is also very quick to make, thanks to the magic of pressure cooking. Plus it is mom approved, so you know it stands up well to the original!
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Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Diet Vegan
Cooking Technique Pressure Cook, Sauté
Prep Time 4 minutes
Cook Time 11 minutes
Servings
4-6 Servings
Ingredients
  • 1 tbsp olive oil
  • 1 small sweet onion diced
  • 3 celery stalks sliced
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • 1/2 tsp ground coriander
  • 1/2 - 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 medium to large russet potatoes peeled and cut into large dice
  • 3 1/2 cups DIY Vegetable Stock or store-bought stock
  • 6 tbsp vegan butter
  • 1/2 cup all-purpose flour
  • 1 cup nondairy milk
  • 12 oz frozen sweet corn
  • 1 carrot grated
  • Sliced scallion green and light green parts, for garnishing (optional)
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Diet Vegan
Cooking Technique Pressure Cook, Sauté
Prep Time 4 minutes
Cook Time 11 minutes
Servings
4-6 Servings
Ingredients
  • 1 tbsp olive oil
  • 1 small sweet onion diced
  • 3 celery stalks sliced
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • 1/2 tsp ground coriander
  • 1/2 - 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 medium to large russet potatoes peeled and cut into large dice
  • 3 1/2 cups DIY Vegetable Stock or store-bought stock
  • 6 tbsp vegan butter
  • 1/2 cup all-purpose flour
  • 1 cup nondairy milk
  • 12 oz frozen sweet corn
  • 1 carrot grated
  • Sliced scallion green and light green parts, for garnishing (optional)
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Instructions
  1. On your Instant Pot®, select Sauté Low. When the display reads “Hot,” add the oil and heat until it shimmers. Add the onion. Cook for 2 to 3 minutes, stirring frequently. Turn off the Instant Pot® and add the celery, garlic, thyme, coriander, salt, and pepper. Cook for another minute or so (the inner pot is still hot).
  2. Stir in the potatoes and stock. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to High Pressure for 6 minutes (5 minutes at sea level).
  3. While the chowder cooks, in a small pan over medium-low heat on the stovetop, melt the butter. Whisk in the flour and cook for 3 to 4 minutes. Whisk in the milk, getting rid of any lumps to finish the roux.
  4. When the cook time is complete, quick release the pressure.
  5. Carefully remove the lid and select Sauté Low again. Add the corn and carrot. Stir in the roux and let warm through and thicken. Taste and season with salt and pepper, as desired. Garnish with scallion (if using) before serving.
Recipe Notes

SERVING TIP: Make this chowder a little more fun by serving it in a bread bowl. Sourdough is my favorite, but any type of bread will do—just don't forget the vegan butter!
PER SERVING: Calories: 413; Total fat: 24g; Saturated fat: 5g; Sodium: 643mg; Carbs: 49g; Fiber: 6g; Protein: 6g

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