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!

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

15-30 min

Diet

Vegan

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 4-6 servings, all-purpose flour, carrot, celery stalks, contributed, cook 11 min, diy vegetable stock, dried thyme, easy, freshly ground black pepper, frozen sweet corn, garlic cloves, ground coriander, medium to large russet potatoes, modern, nondairy milk, olive oil, prep 4 min, pressure cook, salt, sauté, sliced scallion, small sweet onion, soup, The Complete Vegan Instant Pot Cookbook By Barb Musick, vegan, vegan butter

Prep Time

4 min

Cook Time

11 min

Servings

4-6 Servings

Ingredients

1 tbsp olive oil
1 small sweet onion
3 celery stalks
2 garlic cloves
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
3 1/2 cups DIY Vegetable Stock
6 tbsp vegan butter
1/2 cup all-purpose flour
1 cup nondairy milk
12 oz frozen sweet corn
1 carrot
Sliced scallion

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.

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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