This lightened-up Instant Pot corn chowder comes together so easily and is a healthy vegan alternative to traditional dairy-based chowder.
Why you’ll love this recipe
This recipe is great for a number of reasons:
- Make it year-round: While it tastes delicious with fresh summer corn, frozen corn also works well when corn is not in season.
- No hot kitchen: This dish is perfect in the summer, when the last thing you want to do is overheat the kitchen with a hot stove.
- Convenience: Aside from the minimal prep and a quick sauté at the beginning, this recipe is hands-off after you seal the Instant Pot. Blending at the end is optional but not necessary.
- Healthier than traditional corn chowder: Traditional chowder relies on butter and milk for its creamy texture. Here, lite coconut milk and water take their place to cut down on the cholesterol and fat. This version also eliminates added salt, relying instead on onion, garlic, peppers, and spices for flavor.
Ingredients
- Yukon gold potatoes: No need to peel the potatoes—the skin is very thin and cooks down easily in the Instant Pot. Plus, most of the nutrients are in the skin!
- Corn (fresh or frozen): This chowder is exceptionally good with fresh, in-season corn. Frozen corn, however, still works well. If you are using frozen corn, it does not need to be completely thawed before adding it to the Instant Pot.
- Yellow onion: Adds a mellow flavor to the chowder. Onions are a great source of antioxidants, which help protect your cells.
- Mini sweet peppers: Often found in bags of mixed red, yellow, and orange peppers, these adorable peppers add brightness and a touch of sweetness to the chowder. If these aren’t in stock at your grocery store, a red, orange, or yellow bell pepper is a good substitute.
- Garlic: A heart-healthy flavor enhancer.
- Lite coconut milk: Adds a slight creaminess to the chowder, with less fat than regular coconut milk.
- Low-sodium vegetable broth (or water): I prefer low-sodium vegetable broth because it adds some nuanced flavor. However, if you are seeking to minimize sodium as much as possible, water is a fine alternative. If you use water, you may need to increase some of the seasoning levels to suit your preferences.
- Bay leaf: Often used in soups and chowders for depth of flavor. Because bay leaves remain stiff throughout the cooking process (even under pressure in an Instant Pot!), be sure to remove the bay leaf before serving.
- Nutritional yeast: Adds a subtle savory flavor.
- White miso: A fermented soybean paste, miso adds umami flavor.
- Celery seed: Found in the spice aisle, celery seed gives you all the flavor of celery without the need for chunks of celery in the chowder. I prefer celery seed in this recipe because celery chunks can get limp, discolored, and wilted when cooked in an Instant Pot.
- Paprika: This bright red seasoning is derived from peppers. It contains vitamin A, capsaicin, and carotenoid antioxidants. Regular paprika adds a subtle sweetness; opt for smoked paprika for a distinctive, smoky flavor.
- Cayenne pepper (optional): Adds a touch of spice.
- Freshly squeezed lemon juice: Added at the end for brightness and zest.
- Freshly cracked black pepper: To enhance the flavor.
See recipe card for quantities.
Instructions
- Step 1: Add 2 tablespoons of vegetable broth to the stainless-steel inner pot of the Instant Pot. Select the Sauté setting and let the Instant Pot heat for about a minute. Add the potatoes, corn, onion, and peppers to the Instant Pot.
- Step 2: Sauté for approximately 7 to 8 minutes, stirring frequently, until the vegetables have softened. Add the garlic and sauté for 1 additional minute.
- Step 3: Add the coconut milk, broth or water, bay leaf, nutritional yeast, miso, celery seed, paprika, and cayenne pepper (optional) to the Instant Pot.
- Step 4: Stir well to combine the ingredients. Then, lock the lid into place and set the Pressure Release knob to Sealing. Select Pressure Cook at High pressure for 8 minutes.
- Step 5: After the 8-minute timer has finished and beeps, let the pressure release naturally for 10 minutes. Then turn the Pressure Release knob from Sealing to Venting to release any remaining pressure. Open the lid and remove the bay leaf. Add the lemon juice and freshly cracked black pepper, to taste.
- Step 6: Transfer about half the soup to a blender.
- Step 7: Blend the soup just until the potatoes have a mashed texture.
- Step 8: Return the blended portion to the Instant Pot and stir to combine.
Garnish individual servings of lightened-up Instant Pot corn chowder with your choice of toppings. Favorites include fresh basil, cilantro, chives, or sliced peppers. Serve hot.
Equipment
- Instant Pot
- Blender or immersion blender
Storage
This recipe keeps well in the fridge for about 3 to 4 days. The flavors tend to deepen over time in the fridge.
FAQ
What is chowder?
Chowder is a type of soup typically made with a milk or cream-based broth and including chunks of potatoes.
What makes this a “lightened-up” version of regular corn chowder?
Traditional corn chowder relies on milk and/or butter for its creamy consistency. In this version, lite coconut milk takes the place of dairy, giving the soup a creamy consistency without the added cholesterol. Unlike traditional corn chowder, this version has no added salt aside from the nominal amount in the low-sodium vegetable broth.
What is the difference between celery seed and celery salt?
Celery salt is just celery seed with salt added. Celery seed has a more robust, concentrated celery flavor, as it is not diluted with salt.
Related
Looking for more? Try these other favorite soups:
Lightened-Up Instant Pot Corn Chowder
This lightened-up Instant Pot corn chowder comes together so easily and is a healthy vegan alternative to traditional dairy-based chowder.
Equipment
- Instant Pot
- blender or immersion blender
Ingredients
- 14 ounces Yukon gold potatoes (approximately 7 small potatoes) unpeeled, eyes removed and diced
- 2 cups corn fresh or frozen
- 1 cup yellow onion (approximately ½ a medium onion), diced
- 3 mini sweet peppers (or ½ red bell pepper), finely diced
- 3 garlic cloves minced
- 1 13.5-ounce can lite coconut milk
- 2 cups low-sodium vegetable broth or water
- 1 bay leaf
- 1 tablespoon nutritional yeast
- 1 teaspoon white miso
- ½ teaspoon whole celery seed
- ¼ teaspoon paprika (regular or smoked)
- ⅛ teaspoon cayenne pepper (optional)
- 1 tablespoon freshly squeezed lemon juice
- freshly cracked black pepper
Garnishes (optional)
- fresh basil chopped
- fresh cilantro chopped
- fresh chives chopped
- jalapeños and/or mini sweet peppers sliced
Instructions
- Prepare to cook: Insert stainless-steel inner pot into the Instant Pot. Add 2 tablespoons of the vegetable broth or water to the Instant Pot. Select the Sauté setting and let the Instant Pot heat for about a minute.
- Sauté the vegetables: Add the potatoes, corn, onion, and peppers to the Instant Pot. Sauté for approximately 7 to 8 minutes, stirring frequently, until the vegetables have softened. Add the garlic and sauté for 1 additional minute.
- Add the liquids and seasoning: Add the coconut milk, broth or water, bay leaf, nutritional yeast, miso, celery seed, paprika, and cayenne pepper (if using) to the Instant Pot. Stir well.
- Cook the chowder: Lock the lid into place and set the Pressure Release knob to Sealing. Select Pressure Cook at High pressure for 8 minutes. After the 8-minute timer has finished and beeps, let the pressure release naturally for 10 minutes. Then turn the Pressure Release knob from Sealing to Venting to release any remaining pressure.
- Blend the chowder: Open the lid and remove the bay leaf. Add the lemon juice and freshly cracked black pepper, to taste. Then transfer about half the soup to a blender and blend it just until the potatoes have a mashed texture. Return the blended portion to the Instant Pot and stir to combine.
- Garnish and serve: Spoon individual servings of corn chowder into bowls. Garnish with toppings of your choice (e.g., fresh basil, cilantro, chives, sliced peppers). Serve immediately.
Notes
- Leftovers will keep well in the fridge for about 3 to 4 days.