The last few weeks have been a bit cold for my liking and I don’t know about you but for me cold weather demands soup. In my teenage years, my bestie and I loved soup so much that we would actually drive restaurant to restaurant (pre- internet;) to compare who had the best sounding ‘Soup of the Day’ before deciding where we were going to eat. This Corn Chowder would have kept us there:) Quick and super easy to make, it reheats well and makes for delicious, healthy and filling lunches all week long!
If you don’t have an Instant Pot and are wondering if this is something you would use…Here’s what I can tell you. We honestly LOVE ours and use it regularly for quickly cooking fuss-free dried chickpeas, beans, soups and even for making yoghurt. Fortunately Instant Pot’s are not as expensive as they once were and just by cooking dried legumes and/or making your own soups (vs purchasing canned), you will save a ton. Here’s a link if you want to check out the different Instant Pot options available.
For those of you who already have an Instant Pot and are ready to make some soup, turn your Instant Pot onto ‘saute’ and once hot add your canola oil.
Add your diced onion and saute for about a minute before adding your red pepper. Continue cooking and stirring frequently for another minute. Add your pressed garlic, chopped potatoes, smoked paprika, thyme, vegetable broth, coconut milk, bay leaf, Better than Bouillon and beans. Give it a quick stir.
Close the lid, ensure the vent is sealed and using the ‘Soup’ function, set it for 8 minutes.
Once the beeper sounds, allow it to release naturally for about 10 minutes and then manually release any remaining pressure. Open the lid and after removing your bay leaf, immediately stir in your corn, salt and pepper and give it a good stir.
Allow the corn to sit at least 5 minutes and after it’s cooled a bit, remove approx 1/2 of the soup (a good mix of solids and liquid) and pulverize until completely smooth in a high speed blender. Return it to the pot and stir to combine well. Garnish with chopped parsley. 
Enjoy!! Serve with a crusty roll and a salad to make it a quick and easy, busy weeknight meal!
Adapted from Howlett, Derek and Hannah. ‘Bomb.com Corn Chowder’. Epic Vegan Instant Pot Cooking.
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- 1-2 tbsp organic canola oil (or choice of oil)
- 1 onion diced
- 1 red pepper diced
- 4 cloves of garlic, pressed
- 4 cups Yukon Gold or other yellow potatoes, cut into larger bite sized pieces
- 3 tsp smoked paprika
- ¼ tsp ground thyme
- 3 cups vegetable broth
- 1 can of coconut milk
- 1 bay leaf
- 1 tsp Better than Bouillon vegetable base
- ¾ cup canned small white beans drained and rinsed well.
- 3 cups frozen corn
- 1½ tsp salt
- ⅛ tsp freshly ground black pepper
- Chopped parsley to garnish
- Turn your Instant Pot onto 'saute' and once hot add your canola oil.
- Add your diced onion and saute for about a minute before adding your red pepper. Continue cooking and stirring frequently for another minute.
- Add your pressed garlic, chopped potatoes, smoked paprika, thyme, vegetable broth, coconut milk, bay leaf, Better than Bouillon and beans, Give it a quick stir.
- Close the lid, ensure the vent is sealed and using the 'Soup' function, set it for 8 minutes.
- Once the beeper sounds, allow it to release naturally for about 10 minutes and then manually release any remaining pressure.
- Open the lid and after removing your bay leaf, immediately stir in your corn, salt and pepper and give it a good stir.
- Allow the corn to sit at least 5 minutes and after it's cooled a bit, remove approx ½ of the soup (a good mix of solids and liquid) and pulverize until completely smooth in a high speed blender. Return it to the pot and stir to combine well.
- Garnish with chopped parsley.
can this be made without an instant pot? i don’t have or want one. thanks
Yes, easily:) Just generally follow the order of the directions using the stovetop. Cook potatoes until fork tender and then continue with the remaining steps:)
made this. loved it. and tastes even better 3 days later 🙂
Glad you liked it. I agree that it only gets better tasting and that’s why I usually make a lot:)