Vegan Potato Corn Chowder
Hearty, thick and creamy with so much flavor. This is a comfort food party all by itself. This recipe is for an 8 QT pressure cooker, Cut the recipe in half for your 6 QT pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 4 stalks celery, diced
- 2 cups carrots, peeled, diced
- 2 leeks, white part only, washed, chopped
- 1 large onion, diced
- 10-12 garlic cloves, minced
- 1/2 cup red bell pepper, diced optional but it adds color
- 4 pounds Yukon Gold Potatoes, peeled and diced
- 6 cups vegetable broth, low sodium
- 12 stems fresh thyme, leaves removed, discard stems, or 1 tablespoon dried thyme
- 1 1/2 teaspoons smoked paprika adjust to your personal preference
- 1/2 teaspoon Chipotle Chili Powder adjust to your personal preference
- 1 teaspoon salt substitute - optional
- 4 teaspoons parsley flakes,dried
- 4 teaspoons chives, dried
- 2 tablespoons dried dill
- freshly ground black pepper to taste
- 6 cups frozen corn, divided - some will be pureed a 16 oz bag is about 3 1/2 cups
- 4 cups plant milk, preferably one with some fat JOI Almond milk or a Soy Milk
- 2 cups cooked wild rice
Instructions
- Press saute on your 8 QT Instant Pot electric pressure cooker, add celery, carrots, leeks, onion, garlic and red bell pepper. Add a little water or broth to prevent sticking. Saute about 8-10 minutes or until vegetables are tender.
- Add diced potatoes, broth, all of the seasonings, and 4 cups of the corn, reserving 2 cups for later. Put the lid on the pressure cooker, cook on high pressure for 6 minutes, quick pressure release.
- When the quick pressure release is done, remove the lid. Pour in the 4 cups of plant milk and stir to combine. Carefully ladle out 4 cups of the chowder mixture into a high powered blender container like a Vitamix, that has a lid that allows the steam to escape, add the remaining 2 cups of corn and blend on high speed until smooth and creamy. Pour this mixture back into the pressure cooker pot along with the 2 cups of cooked wild rice. Stir until well incorporated.
- How starchy and how much water the potatoes have is different depending on what type of potato you use. Russet potatoes are very starchy but have less water. Waxy potatoes like gold potatoes are less starchy but have more water.If your chowder is not thick enough remove a cup or two of the chowder and blend it in your blender - then pour it back into the pot, this will thicken the chowder. If your chowder is too thick add more plant milk or vegetable broth to get the consistency you prefer.
- Give the chowder a taste and make any adjustments needed. I usually add a little more fresh or dried spices to the finished product when I use the pressure cooker just to enhance the flavor.
- Ladle into bowls and garnish with fresh chives, sliced green onions or a sprinkle of fresh thyme. A little Local Spicery Bacon Seasoning would be perfect sprinkled on top. A side salad and some fresh fruit will round out the meal.
- Freeze this soup if desired. When you heat it up you may need to add a little more broth or plant milk.
Notes
Using a plant milk with a little bit of fat will make this chowder richer and creamy. I like the JOI Almond Milk or Trader Joe's Soy Milk or Westsoy.
Serving Suggestion:
Perfect with a side salad or my Fruity Coleslaw, fresh fruit for dessert or my Apple Oat Crisp.
What if my chowder is too thick or too thin?
How starchy and how much water the potatoes have is different depending on what type of potato you use. Russet potatoes are very starchy but have less water. Waxy potatoes like gold potatoes are less starchy but have more water.
If your chowder is not thick enough remove a cup or two of the chowder and blend it in your blender – then pour it back into the pot, this will thicken the chowder.
If your chowder is too thick add more plant milk or vegetable broth to get the consistency you prefer.
Tried this recipe?Let us know how it was!