Instant Pot Mom’s Corn Chowder

by

Barb Musick

POSTED Fri, December 13, 2019

Serves

6

Total Time

15 MINS

Calories

228

This corn chowder is my childhood in a bowl. It’s a version of the chowder my mom always made, which was hearty and delicious and something I requested often. It was also very much not vegan, which led to my qu...

recipe-image

    INGREDIENTS


  • Sweet onion icon
    Sweet onion

    1 (about 1 g)diced

  • Celery stalk icon
    Celery stalk

    3 (about 135 g)sliced

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)minced

  • Black pepper icon
    Black pepper

    ¼ teaspoon (about 0.54 g)freshly ground

  • Russet potato icon
    Russet potato

    3 (about 540 g)peeled, coarsely chopped

  • Carrot icon
    Carrot

    1 (about 50 g)grated

  • Olive oil icon
    Olive oil

    1 tablespoon (about 13.65 g)

  • Dried thyme icon
    Dried thyme

    1 teaspoon (about 1.85 g)

  • Ground coriander icon
    Ground coriander

    ½ teaspoon (about 0.85 g)

  • Salt icon
    Salt

    ¾ teaspoon (about 4.5 g)

  • Vegetable stock icon
    Vegetable stock

    3 ½ cups (about 840 g)

  • Vegan butter icon
    Vegan butter

    ¼ cup (about 90 g)

  • All purpose flour icon
    All purpose flour

    ½ cup (about 64.8 g)

  • Non dairy milk icon
    Non dairy milk

    1 cup (about 240 g)

  • Frozen corn icon
    Frozen corn

    340.5 g (about 2 cups)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Scallion icon
    Scallion

    as neededsliced

    METHOD


  • 1. Pre-heat until hot - Sauté, Less
  • 2. Add olive oil to the inner pot
  • 3. Heat until shimmering
  • 4. Add sweet onion to the inner pot
  • 5. Cook while stirring frequently - approx 2 min
  • 6. Add celery stalk, garlic clove, dried thyme, ground coriander, salt and black pepper to the inner pot
  • 7. Cook - approx 1 min
  • 8. Stir russet potato and vegetable stock into the inner pot
  • 9. Close and lock the lid and turn the steam release handle to Sealing
  • 10. Pressure cook - Manual, High, 6 min
  • 11. Release pressure - Quick venting
  • 12. Add vegan butter to a clean frying pan
  • 13. Melt in frying pan - medium-low heat
  • 14. Whisk all purpose flour into the frying pan
  • 15. Cook in frying pan - approx 3 min
  • 16. Whisk non dairy milk into the frying pan
  • 17. Pre-heat - Sauté, Less
  • 18. Add frozen corn and carrot to the inner pot
  • 19. Transfer roux to inner pot
  • 20. Stir until thickened
  • 21. Season with salt & pepper
  • 22. Garnish with scallion
  • 23. Serve

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