Creamy Vegan Instant Pot Corn Chowder, Seasonal Fresh Eats, Running Year Round

Summer time is the perfect time to put your Instant Pot to work. I have no idea where you are in the world, but here in MN it’s HOT and HUMID! And it’s sweet corn season!

You’ll never believe this creamy soup is vegan: it’s seriously the BEST corn chowder and thanks to the Instant Pot easy too! It’s creamy, dreamy, extremely flavorful, but it contains no cream, milk, or bacon?.

Most corn chowder recipes have both, dairy & bacon. Instead I use raw cashews, potatoes, and coconut milk. Trust me, it’s like eating a traditional bisque, but way healthier.

Why would I make this soup in the middle of August when it’s close to 100 degrees? It’s the same answer I will give you if you ask me why do I run when it’s this hot??

Well, I personally love soup year round, and I love to run year round,(it’s my therapy)?. And I also love cooking with fresh seasonal produce. In fact, I actually plan my menu around whats in my weekly CSA box? or my finds at our local farmers market. And just like zucchini, fresh Minnesota sweet corn is also plentiful.

I highly suggest using FRESH sweet corn for this recipe, but if I was to make this in the winter, I may use frozen. But than again, since it’s so good with fresh, I am not sure I’d go there. And personally I am not a fan of frozen sweet corn??‍♀️. My other favorite recipe using fresh corn, especially early in the season when its more milky and sweet, is this pasta or this one!

Let’s chat about the VEGAN INSTANT POT CORN CHOWDER Ingredients so you can be ready to whip up a batch immediately:

Fresh Corn. We are lucky here in MN to have such fresh tasting summer corn. I really can’t even describe how delicious and flavor-packed this soup is.

Raw Cashews. I always have raw crispy cashews on hand. They are the perfect ingredient for thickening and bring a luscious creamy texture to any sauce. I love them using them to mimic dairy which is why I use them for this soup. Plus, you don’t have to soak them overnight!

I do soak the cashews for 20-30 minutes, but just because it’s an easy thing to do while you prep all of the other ingredients. The high pressure of the instant pot will take care of softening them up, resulting in a silky, smooth texture.

Potatoes. Another ingredient that brings the creamy dreamy factor here. Remember, once potatoes are cooked and cooled they become a resistant carb. I love making this soup, cooling it over night in the fridge, and reheating the next day. Feel free to add additional broth when reheating.

Coconut Milk. The final ingredient in this rich and creamy soup. I use full-fat canned coconut milk, but you can use lite coconut milk if you want to lighten the soup up.

Nutritional Yeast. If you have not used this amazing ingredient, I highly recommend it. It’s a staple for vegan cooking. I love it sprinkled on just about anything to boost the umami factor in my savory vegan recipes..

CREAMY VEGAN INSTANT POT CORN CHOWDER

(adapted from rainbowplantlife)

Ingredients:

• 1 cup raw crispy cashews
• 4 large ears fresh sweet corn, husked, use fresh if at all possible
• 2 tablespoons coconut oil  
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1 to 2 jalapeño peppers, diced (omit seeds and membranes for less heat) 
• 1 medium carrot, diced 
• 1 cup diced celery (2 to 3 medium stalks)
• 1 1/2 teaspoon kosher salt + more to taste
• Freshly cracked black pepper
• 1 pound Yukon gold potatoes, peeled and diced
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin 
• 1/4 teaspoon celery seed or or 1/2 teaspoon celery salt
• 2 to 4 cups low-sodium vegetable broth
• 1 (13.5-ounce) can full-fat coconut milk
• 3 tablespoons nutritional yeast  
• 1 lime, halved

Garnishes

• Reserved corn kernels
• 1/4 cup chopped chives (optional)
• Diced tomatoes or red bell pepper (optional)
• Chopped cilantro or finely slivered basil leaves (optional)

Directions

1. Place the cashews in a bowl and cover with boiling water while you prepare the other ingredients. Drain after 20 to 30 minutes.
2. Optional step: To enhance the flavor of the soup, place the husked ears of corn over an open flame and turn occasionally until the kernels are lightly charred, repeating with each ear. I did not do this but I am sure it would be great!
3. Hold an ear of corn upright in a large bowl and shave off the kernels with a sharp knife. (If you charred the ears of corn, wait until the corn is cool enough to handle.). Repeat with the remaining ears. Place the kernels in a bowl and reserve a tablespoon or two for garnish
4. Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion. Cook until the onion is translucent, 4 to 5 minutes.
5. Add the garlic & jalapeños and cook for 1 minute, stirring frequently. Add the carrot and celery with a pinch each of salt and black pepper and cook for 2 minutes. Add the potatoes and cook for 2 more minutes, tossing frequently to prevent the potatoes from sticking. Select the Cancel setting.
6. Add the corn kernels, drained cashews, 1 teaspoon salt, black pepper to taste, bay leaves, smoked paprika, cumin, celery seed, 2 cups of the vegetable broth, the coconut milk, and nutritional yeast. Stir well to combine.  
7. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 6 minutes.
8. Once the 6-minute timer has completed and beeps, allow a natural pressure release for 5 minutes and then carefully switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
9. Open the pot and discard the bay leaves. Squeeze the juice 1/2 lime into the soup, stir, and taste for seasonings. Add more lime juice or salt and black pepper as needed. The soup will be very thick at this point, so I like to thin it out a bit with additional vegetable broth during the blending stage (see next step).  
10. Transfer the soup in two or three batches to a high-speed blender (don’t fill the blender to capacity). Be sure to remove the center cap from the blender to vent steam, but cover the hole with a kitchen towel. Start at low speed and gradually work your way up and blend until the soup is thick and creamy. I typically add 1 additional cup of broth, but if you prefer a slightly thinner soup, add more broth. Alternatively, use an immersion blender directly in the Instant Pot to blend the soup for a few minutes until the soup is pureed and thick, thinning with the additional broth as you blend.
11. Transfer the puréed soup to bowls and top each each bowl with the reserved corn kernels and other garnishes as desired.

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What is your favorite season to run?

Do you cook based on what is in season? Do you have a favorite seasonal food for summer?

What is your favorite summer veggie?

How hot is it where you live?