Bowl of vegan corn chowder
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5 from 6 votes

Creamy vegan corn chowder

This comforting vegan corn chowder is like a hug in a bowl! Quick and easy to prepare on the stove or your pressure cooker.
Prep Time5 mins
Cook Time16 mins
Total Time21 mins
Course: Soup
Cuisine: American
Keyword: Vegan corn chowder
Servings: 6
Calories: 165kcal
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion , finely diced
  • 1 garlic clove , minced
  • 2 large celery sticks , finely diced
  • 2 large carrots , peeled and diced
  • 2 large floury potatoes , peeled and cubed
  • 350 g | 2 cups corn kernels either fresh , tinned or frozen
  • 500 ml | 2 cups vegetable broth (I used bouillon powder)
  • 1 tbsp arrowroot or cornstarch diluted in 1 tbsp water
  • 1 tsp garlic powder (or granules)
  • 1 tsp salt
  • 250 ml | 1 cup Almond or Oat milk
  • 1 tbsp chopped parsley or chives to garnish
  • Salt and pepper to season
  • Pinch smoked paprika or 1/4 tsp red pepper flakes

Instructions

Instant Pot method

  • Heat the oil in your Instant Pot using the Sauté function. Add the onion, carrots and celery and cook, stirring, for 4 minutes. Add the garlic and stir for another minute.
  • Add the corn, potatoes, garlic powder, salt and stock and cook on high pressure for 8 minutes.
  • Manually release the steam by carefully switching the pressure valve to the venting position.
  • Switch back to the Sauté function and stir in the almond milk and arrowroot. Let it heat through for 2-3 minutes.
  • If you like your soup really thick, transfer half into blender or food processor and blend until liquidised (or use an immersion blender). Stir into the rest of the soup.
  • Taste and adjust seasoning if needed. Sprinkle with the smoked paprika or red pepper flakes. Serve garnished with chopped parsley or chives.

Stovetop method

  • Heat the oil in a medium saucepan. Add the onion, carrots and celery and cook over medium high heat, stirring, for 4 minutes. Add the garlic and stir for another minute.
  • Add the potatoes, corn, salt and garlic powder and stir to combine. Pour in the vegetable stock and bring to a simmer. Cook for about 15 minutes or until the potatoes are fork tender.
  • Stir in the almond milk and arrowroot slurry. Bring to a simmer for 3 minutes or until heated through.
  • If you like your soup really thick, transfer half into a blender or food processor and blend until liquidised. You can also use an immersion blender. Stir into the rest of the soup.
  • Taste and adjust seasoning if needed. Sprinkle with the smoked paprika or red pepper flakes. Serve garnished with chopped parsley or chives.

Notes

You can replace the white potatoes (I used Maris Piper) with sweet potatoes if you prefer.

Nutrition

Calories: 165kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Sodium: 807mg | Potassium: 493mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3840IU | Vitamin C: 13.6mg | Calcium: 85mg | Iron: 2.2mg