Name: Mom’s Corn Chowder
Prep time: 4 min
Cook time: 11 min
Yield: 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))

Mom’s Corn Chowder

By :The Complete Vegan Instant Pot Cookbook By Barb Musick

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!

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths, Vegan & Vegetarian

Duration

15-30 min

Diet

Vegan

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Carrot, Celery, Coriander, corn kernels, Flour, Garlic, Nondairy Milk, Onion, Potatoes, Scallions, Vegetable Broth

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

Browse Category

Soups, Stews & Broths, Vegan & Vegetarian

Duration

15-30 min

Diet

Vegan

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Carrot, Celery, Coriander, corn kernels, Flour, Garlic, Nondairy Milk, Onion, Potatoes, Scallions, Vegetable Broth

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)

Instructions

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).
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).
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.
When the cook time is complete, quick release the pressure.
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

https://amzn.to/2GueRz4

The Complete Vegan Instant Pot Cookbook By Barb Musick

BARB MUSICK creates recipes using affordable and easy-to-find ingredients so everyone can enjoy delicious vegan food. Follow her at thatwasvegan.com for more recipes and vegan foodie adventures.

The Complete Vegan Instant Pot Cookbook is your jam-packed, fully-authorized guide to vegan pressure cooking. Brimming with 101 mouthwatering whole food recipes meant to satisfy every palate, this book also features complete and detailed instructions to help you master vegan pressure cooking.