Our Instant Pot Vegan Corn Potato Chowder transforms meat and veggies into the perfect remedy for the short and cold days of winter when you’re hankering for big bowls of comfort food to warm you up inside and out.

Vegan Corn Potato Chowder Made In the Instant Pot

The best corn chowder begins with fresh corn off the cob, but did you know the healthiest corn chowder incorporates non-dairy milk? Yes, it’s truer than true, and one of our favorite go-to non-dairy ingredients is using Oatmilk. Because not only does it taste good but it’s so much better for your body.

Now, I am not a die-hard vegetarian or vegan but I know a good thing when I taste it and this Corn + Potato Chowder is simply delicious.

Ingredients You’ll Need To Make Our Vegan Corn + Potato Chowder

Non-Dairy Milk. We used oat milk in our recipe but feel free to use soy, almond, or any other plant-based milk you have available.

Extra Virgin Olive Oil. I love good olive oil but as always use the best oil for you and your needs. Avocado, grapeseed, coconut, or canola oils are all great choices.

Fresh Corn. There’s nothing like fresh-cut of the cob kernels! But use canned, frozen, or fresh!

Mirepoix. Mirepoix is a French term and it means a sautéed mixture of vegetables that form the flavor base of a sauce or recipe in general. Here, our mirepoix consists of sautéed onions, celery, and garlic.

Potatoes. For this recipe, I used hardy russet potatoes, but you can also use Yukon gold or red potatoes. Or if you’re feeling up to it try two the three, maybe even all three!

Vegetable Stock. Whether you’re making your own vegetable stock or using a store-bought brand this is the one ingredient that really makes your soup, a soup!

Seasoning. For this recipe, we’re using a mix of fresh herbs and dry ground seasonings. Fresh rosemary, Old Bay seasoning, rubbed or ground sage, freshly cracked black peppercorns, and of course sea salt.

What is the difference between potato soup and potato chowder?

The biggest difference between soup and chowder is the texture. Both can be creamy, light broth or thick but chowder tends to offer a thicker consistency than a traditional soup.

Does chowder have to be thick?

No, chowder does not have to be thick in texture. You can have a light broth with bigger chunks of potatoes, celery, corn, etc. Whatever the ingredients maybe that is.

If you like a thicker style soup you have a few options. You can mash up some of the potatoes once cooked to help thicken the soup with the potatoes.

Or you can use arrowroot or cornstarch mixed with a little water stirred in once cooked, to help thicken it without affecting the flavor.

Storing Potato Corn Chowder

For this soup, you can store it in the fridge for 3-4 days. Then just warm it up in the microwave or on the stovetop. Just heat low and slow and stir often until warm. If you don’t stir occasionally it can burn the bottom of the pot.

In terms of freezing, you can freeze the soup if you want. The biggest thing is the potatoes will break down and become a little gritty in texture. But, the flavor will be delicious just as it was night one. But if textures are big for you then we recommend doing just a small amount to see how you like it.

What potatoes are best for chowder?

Russets and Yukon Gold potatoes are the two potatoes that are great to be used in soups, stews, and chowders. I find that peeling the potatoes is key otherwise you get a lot of chew from the peel.

Other potatoes will break down a bit too much leaving you with a kind of mushy potatoes in the soup. Where russets and the Yukon will still hold firm texture when you bite into it.

What do you eat with corn chowder?

Crusty bread for dipping is one of our favorites. Or you can reach for a simple salad with a light dressing as a way to lighten up the soup even more.

How to make Vegan Corn Potato Chowder

Ingredients:

2 tablespoons extra virgin olive oil
4 ears of fresh corn sliced off of the cob
1 cup onions chopped
1/2 cup celery stalks sliced thin
3 garlic cloves minced
2 cups potatoes cut into cubes
1 fresh sprig of rosemary
2 cups Oatmilk
2 cups Low-Sodium Vegetable Stock
1/2 tablespoon Old Bay seasoning
1/2 teaspoon freshly cracked black peppercorns
1/4 teaspoon rubbed or ground sage
sea salt to taste

Directions:

Begin by removing the lid from your Instant Pot and selecting the Saute setting.
Add two (2) tablespoons of EVOO, extra virgin olive oil, when the oil is hot saute the prepared onions, celery, corn kernels, and minced garlic. Stir until the onions are softened, in 3-4 minutes.
Pour in two (2) cups of Oatmilk and two (2) cups Low-Sodium Vegetable Broth.
Next, add the Old Bay seasoning, freshly cracked black peppercorns, rubbed sage, sea salt, or Kosher salt to taste.
Now add the potatoes, and stir the mixture thoroughly, and secure and lock the lid onto the Instant Pot.
Select the Soup/Chili function and set the timer for ten (10) minutes.
When the timer beeps vent the Instant Pot, unlock and remove the lid.
Give the Vegan Corn + Potato Chowder a stir or two. Taste and adjust the seasoning to whatever your preference is and serve.

What does it mean to quick release the Instant Pot?

Quick-release means that when the time is up on the Instant Pot you will use a wooden spoon to push the valve so steam is quickly released from your pressure cooker. Some recipes what you to naturally release for a while, or fully. Others like this chowder you need to quick release or it will turn the vegetables to mush.

How long does it take an Instant Pot to come to pressure?

Depending on what food is in your pressure cooker you can expect it to take anywhere from 5-20 minutes for your pressure cooker to come to pressure and then begin cooking.

You will find items like frozen meat and such take longer as it thaws the meat before it begins to cook. Soups and such don’t take as long as other dishes do.

Okay, you got the recipe for one of the best vegan soups ever, so the only question is when are you going to whip it up for you and your wonderful family? No pressure, you so got this!