Are you looking for a delicious and healthy way to warm up this winter? Look no further! This recipe for vegan corn chowder is easy to make in your instant pot, and it’s packed with flavor. Plus, it’s healthy and low in calories.
This section is about a vegan corn chowder. It is tasty, healthy and filling.
This vegan corn chowder is the perfect comfort food for winter with a creamy, savory broth and hearty vegetables like sweet potatoes and peppers. It’s flavorful but light enough to be enjoyed all year round!
Corn is the among the healthy recipes add-ons .
It’s a one-pot vegan corn chowder.
For quick cooking and cleanup, we adore the vegan instant pot potato corn chowder.
wholesome and substantial. It’s a fantastic way to get your recommended daily allowance of vegetables, plus the fiber in the corn will help you stay satisfied. Additionally, this soup is devoid of dairy and gluten.
You can have this vegan corn chowder on the table in a matter of minutes because to how easy it is to prepare. For a full feast, serve with a side of dry bread. Also, the extras are by far superior, provided you can figure out how to have them.
Instant pot vegan corn chowder Ingredients :
Corn : When it’s in season, we prefer to use fresh corn, but for convenience, you may also use canned or frozen corn.
Aromatics : These ingredients, which offer a ton of flavor and texture, include onion, garlic, bell pepper, and celery. Please feel free to enlarge anything!
Potatoes : We adore the inclusion of potatoes since they provide the chowder smoothness and heft. Use your preferred color; russet, yukon gold, white, or crimson are all suitable choices. You could even eat a white sweet potato! Although we peeled ours, you may leave the skin on for more fiber if you scrub them thoroughly before using.
Cashews: This vegan corn chowder asks for a Vegan Cream made from raw cashews, but you can substitute other nuts instead.
How To Make Instant pot Vegan Corn Chowder
Making vegan corn chowder couldn’t be any easier!
- Start with sauteing the onion, celery, and red bell pepper for 7 minutes, adding the garlic and thyme after 5 minutes.
- Add the corn, potatoes, bay leaves, and pour the vegetable broth over top and cook at a slow boil for 15 minutes.
- Add the vegan cream (or coconut milk) after 10 minutes of simmering.
- Once done, let cool a few minutes and remove the bay leaves.
- Lastly, transfer 2 – 3 cups of the soup to a blender and puree. Add the puree back to the soup and enjoy!
Adapting to Dietary Restrictions:
I hope this section helps those of you who need to change your diet get this chowder on the dinner revolution. If you have any questions, be sure to post them in the comments.
Nightshade-Free: Omit the red bell pepper entirely or swap it out for two sliced carrots. Similarly, omit the paprika and add 1 to 2 tablespoons of wholesome yeast for a distinct flavor.
Nut-free: Replace the cashew cream with coconut milk or cream. Additionally, you can skip these and purée half of the soup to get a thick and silky chowder.
Oil-Free: When sautéing the vegetables, use the water sauté option.
Think about garnishing your corn chowder with some crumbled tempeh bacon. so wonderful
Intolerance to cashews? Try clumsy fragmented
Vegan Corn Chowder instant pot Serving Suggestions:
Garnishes: There are many possible combinations for chowder’s ingredients. Among the best choices are Coconut Bacon, cheese that hasn’t been processed with dairy, red pepper flakes, green onions, parsley that has been chopped, and saltines that have been crushed. Use your imagination and what you have at your disposal!
Bread: You may bake homemade Craftsman Bread or use your favorite store-bought loaf to dip and scoop up the liquids.
Instant pot Vegan Corn Chowder Usage:
This debauched, soothing, rich tasting vegetarian corn chowder formula has somewhat of a story.
Any season can enjoy this easy velvety, thick, and amazing dairy chowder recipe! Use canned corn when it’s in season and when things are slow.
However, I decided to use that special messy corn chowder recipe as a guide, toning it down a touch, and then incorporating some messy flavor with that perennially popular combination of smoked paprika, mustard powder, and thyme.
Storage: You can keep leftovers in the refrigerator for 5 to 6 days. If you want to freeze it, we advise doing so for up to two to three months in an airtight container.
Let thaw before reheating.
The potatoes can be peeled or unpeeled. If the peel is left on, it will increase nutrition; just be sure to scrub them thoroughly before using.
How do you thicken chowder?
Vegan chowder can be thickened in a number of ways. Use of flour or cornstarch combined with water and then added to the soup is one common technique. An additional choice is to purée some of the soup’s components (often boiled potatoes) and then add them back to the pot. For a thicker texture, you may also add extra heavy Vegan Cream. Try one of these techniques and see which one you like.
From early summer until early October, corn is in season. At this time, you can purchase fresh corn at the supermarket or rancher’s market in your area. If you are unable to get fresh corn, you may rest easy knowing that canned and frozen corn will work just as well.
Other Healthy Soup Recipes:
Contrary to popular opinion, vegan corn chowder is not the same as other soups. The word “chowder” derives from the French word “chaudiere” which means a pot in which fish or meat was boiled.
The vegan corn chowder recipe here is easy to make and will help you save money. It also tastes great and can be frozen for up to 3 months. These qualities make it a great soup for cooking beginners and novice chefs alike.
f you’re looking for a recipe that can be made in just minutes, this is the perfect recipe. The instant pot corn chowder is creamy and delicious with a hint of spice from the cayenne pepper.
Looking for more delicious inspiration? let me know your feedback in comments,I’d like to hear from you!
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How to make instant pot Vegan Corn Chowder
If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
Saute: In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
Simmer: Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
Puree: Let chowder cool a few minutes and remove the bay leaves. Transfer 2 – 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.
Serve: Ladle into individual bowls and top with your favorite toppings.
Serves 4 – 6