Instant Pot Mom’s Corn Chowder

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recipe by Barb Musick https://amzn.to/2GueRz4

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    6
  • Calories icon
    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 quest to create the most compassionate and tasty version possible. This is my latest iteration, which in addition to being highly crave-able is also very quick to make, thanks to the magic of pressure cooking. Plus it is mom approved, so you know it stands up well to the original!

Inspired by: https://recipes.instantpot.com/recipe/moms-corn-chowder/

recipe updated Jun 8, 2020

Ingredients

  • Sweet onion icon
    Sweet onion
    1
  • Celery stalk icon
    Celery stalk
    3 (135g)
  • Garlic clove icon
    Garlic clove
    2
  • Black pepper icon
    Black pepper
    about ¼ tsp (1g)
  • Russet potato icon
    Russet potato
    3 (540g)
  • Carrot icon
    Carrot
    1 (50g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Dried thyme icon
    Dried thyme
    1 tsp (2g)
  • Ground coriander icon
    Ground coriander
    about ½ tsp (1g)
  • Salt icon
    Salt
    ¾ tsp (about 4g)
  • Vegetable stock icon
    Vegetable stock
    3.5 cups (840ml)
  • Vegan butter icon
    Vegan butter
    6 tbsp (89g)
  • All purpose flour icon
    All purpose flour
    about ½ cup (65g)
  • Non dairy milk icon
    Non dairy milk
    1 cup (240ml)
  • Frozen corn icon
    Frozen corn
    340g (about 2 cups)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Scallion icon
    Scallion
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Frying pan

Step preview

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