Corn Chowder – Whole Food Plant-Based
Servings
4-6
servingsPrep time
10
minutesCooking time
40
minutesIngredients
1 large onion, finely chopped
2 carrots, finely chopped
3 celery stalks, finely chopped
1½ red bell pepper, finely chopped
6 yukon gold potatoes, peeled and finely chopped
4 to 6 garlic cloves, minced
1 serrano pepper, finely chopped (use seeds for more heat, or remove seeds for milder heat)
2 15-ounce cans corn, drained and rinsed (or about 3 cups frozen or fresh)
15-ounce can, plus another ½ cup (about 2 cups total) cannellini beans, drained and rinsed
1½ teaspoons granulated onion
1 teaspoon granulated garlic
¾ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
¼ teaspoon ground thyme
1 bay leaf
black pepper to taste
3 cups vegetable broth
¾ cup cashew milk (or other plant-based milk)
Directions
- Turn on the sauté function on high on your 6-quart or larger Instant Pot.
- Once preheated, add the onions and dry sauté for about 5 to 10 minutes until the onions start to brown, add a splash of water or broth as needed to deglaze the pan.
- Add all of the remaining ingredients except the plant milk.
- Secure the lid and set to the “sealing” position. Set the Instant Pot to cook at high pressure for 10 minutes.
- After the cook time is complete, allow the Instant Pot to naturally release pressure for at least 10 minutes before releasing any remaining pressure.
- To a high speed blender, carefully add the plant-based milk along with about 2 cups of the soup. Be cautious as you blend as this will be very hot. Blend until smooth.
- Add the blended mixture back to the pot and stir to combine.
- Serve the soup with whole wheat bread or rice or other whole grains. And top it with fresh herbs and hot sauce.
Recipe Video
Notes
- If you do not have an Instant Pot you can cook this on the stovetop. Follow the same basic instructions, but cook for at least 20 minutes or as long as needed until the veggies are soft. Add more liquid as needed.
