Mom’s Corn Chowder
By :The Complete Vegan Instant Pot Cookbook By Barb Musick
Corn Chowder
Print Recipe
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!
Corn Chowder
Votes: 44
Rating: 4.45
Rate this recipe!
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)
Corn Chowder
Votes: 44
Rating: 4.45
Rate this recipe!
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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50 replies
  4. juniorbattle
    juniorbattle says:

    Turned out really good, sweetcorn had a nice crunchy texture, the rest was nice and soft. Could also add some meat easily to put more proteins in. Recommend to add less roux as might be a bot too thick

  5. Aldina
    Aldina says:

    Delicious! I didn’t make it vegan since I used regular milk and chicken stock which I already had on hand. We all loved it and I will definitely make it again.

  8. bsobel226
    bsobel226 says:

    I judt got my duo 6 quart today and hoping to try it out tomorrow. I love corn chowder and I thought I would start with that, however I have celiac (gluten intolerant) and I was wondering if it’s ok to to prepare it with GF flour?

  9. Gaetane16
    Gaetane16 says:

    Made it – only my 3rd time using my pot – and it was a success. It turned out beautifully and the whole family loved it. The only thing I did differently is that I cooked my carrots with my potatoes. They were both perfectly done.

  11. Esperancecottage
    Esperancecottage says:

    This was soooo good! I didnt use the carrot (to lazy to grate it) or the garlic (makes me ill), and it was still amazing!

  13. DianeF
    DianeF says:

    It was delicous. Ive never made corn chowder before. Easy amd truned out gret. Have to becafeful not to burn the bottom at the end.

  14. Hprunner42
    Hprunner42 says:

    Soup was Amazing ! Made it last nite. The only thing i changed was i added a littleExtra Seasoning from Trader Joes 21 Spices no salt

  23. Esperancecottage
    Esperancecottage says:

    I make this every two weeks at least. Sooo simple! And tasty! I add 2-3 more teaspoons of salt once cooking is complete. Yummy!

  33. PrincessDaisy
    PrincessDaisy says:

    My fiancee loves meat so I’m never sure what he will think when I try new vegan recipes (I’m vegan) – we both fell in love with this recipe and I will be making it again! Amazing!

  42. Instant Pot
    Instant Pot says:

    As long as it doesn’t pass the Pressure cooking max cooking lines for the specific food type. Our app allows you to adjust the serving size and automatically updates the ingredient amounts.

  44. Patter949
    Patter949 says:

    Following the recipe exactly, there is a lack of flavor. Salt and hot sauce helped a lot. It’s still a good recipe if you make adjustments.

  46. Moontunes
    Moontunes says:

    Didn’t have the yellow color of the picture. Very bland in flavor even after adding more salt and pepper. It’s missing something, just dont know what. Even though I followed the instructions for the roux, it was lumpy and made the chowder way too thick, had to add more milk & some water. Also added in a bit more corn.

  47. Cmb
    Cmb says:

    Just made this tonight. If anyone is looking for a gluten free alternative to the roux (or just want to not have to do separate cooking) I just added the milk directly after it was done, and then desolved 2 tablespoons (you could do 3 if you want it super thick) of corn starch in a small amount of cold water, and stired that in. Then cook on low sauté as the recipe calls for it to help thicken it up.

  48. Angelique Gladstone
    Angelique Gladstone says:

    I didn’t like it at all 🙁 I used cashew milk and half of the roux like suggested in comments and it was pretty thick. It hardly tasted like corn chowder to me.

  49. Laura
    Laura says:

    I love cashew milk but unfortunately it does not work for me in a lot of recipes, I think it’s because of the distinctive flavor it has.

  50. Alison
    Alison says:

    I must have done something wrong. My potato disintegrated and the soup was too starchy and floury tasting. Very disappointed.

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