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Easy Instant Pot Corn Chowder

Fall· Recipes· Recipes by Course· Recipes By Seasons· Soup· Spring· Vegetable Recipes· Winter

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I love corn soup recipes anytime of the year, but corn chowder holds a special place in my heart once the weather gets cold. You can make my Easy Instant Pot Corn Chowder in a jiffy. It’s healthy, filling, and comes together with just a little effort. Plus the cooking time is hands off, so you can enjoy a little down time before dinner!

Easy Instant Pot Corn Chowder

What Do We Want? Soup. When Do We Want It? All Winter!

As you can see I have strong feelings about soup. It’s taken me a few years to get Cheryl to see soup as a whole meal, but I’ve finally won her over.

If you’re having trouble getting your family on board for soup dinners, my Instant Pot Corn Chowder is a great place to start. The potatoes make it filling, the carrots dot it with orange, and the corn – well, everyone loves vegan corn soup, right?

Serve with a nice green salad and some leftover homemade bread that you lightly toast. Those both turn a simple soup into a nice sit down dinner.

Easy Instant Pot Corn Chowder

Can You Use Fresh Corn In Place of Frozen Corn in Corn Chowder?

You can indeed. In the early fall when you get fresh corn, just cut the kernels off the cob and substitute it for the frozen corn that’s called for in the recipe.

In fact you can freeze any leftover fresh corn you have to use in the middle of winter. But there’s no shame in using frozen corn either. I know I use it.

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Easy Instant Pot Corn Chowder

Easy Instant Pot Corn Chowder

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 40 minutes

You can make my Easy Instant Pot Corn Chowder in a jiffy. It’s healthy, filling, and comes together with just a little effort. Plus the cooking time is hands off, so you can enjoy a little down time before dinner!

Ingredients

Instructions

  1. Turn your Instant Pot to saute. Dry or water saute the onions until translucent. Add garlic and saute for a minute or two more.
  2. Turn saute off.
  3. Add the water, bouillon, potato, corn, carrot, thyme, marjoram, and liquid smoke. 
  4. Turn the Instant Pot to manual/pressure cook and cook on high pressure for 10 minutes.
  5. Let the pressure release naturally for 10 minutes. This helps keep splattering to a minimum.  
  6. Carefully release the pressure the rest of the way manually.
  7. Remove the lid and add in the nondairy milk. 
  8. Either use an immersion blender to just thicken the soup - don't puree all the way or puree a cup or two of the soup in a blender. 
  9. Mix well and add salt and pepper to taste.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 285 Total Fat 3g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 2g Cholesterol 5mg Sodium 416mg Carbohydrates 60g Fiber 7g Sugar 9g Protein 10g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information into the nutritional calculator your Dr. recommends.
© Kathy Hester
Cuisine: American / Category: Soup

Can You Add Other Vegetables in Corn Chowder?

Of course you can – this is your soup after all! You could add in some chopped bell pepper or even some summer squash. This isn’t exactly a vegetable, but it would also be heartier with some shredded jackfruit added in.

Try making a Mexican-spiced version by using chili powder instead of the thyme and cumin in place of the marjoram. Add in some chopped green chilies or minced jalepenos. Top with cashew cream, a small spoon of salsa, and chopped cilantro.

Vegan Corn Chowder Topping Options

More Vegan Instant Pot Recipes to Try

Easy Instant Pot Corn Chowder

Easy Instant Pot Corn Chowder

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 40 minutes

You can make my Easy Instant Pot Corn Chowder in a jiffy. It’s healthy, filling, and comes together with just a little effort. Plus the cooking time is hands off, so you can enjoy a little down time before dinner!

Ingredients

Instructions

  1. Turn your Instant Pot to saute. Dry or water saute the onions until translucent. Add garlic and saute for a minute or two more.
  2. Turn saute off.
  3. Add the water, bouillon, potato, corn, carrot, thyme, marjoram, and liquid smoke. 
  4. Turn the Instant Pot to manual/pressure cook and cook on high pressure for 10 minutes.
  5. Let the pressure release naturally for 10 minutes. This helps keep splattering to a minimum.  
  6. Carefully release the pressure the rest of the way manually.
  7. Remove the lid and add in the nondairy milk. 
  8. Either use an immersion blender to just thicken the soup - don't puree all the way or puree a cup or two of the soup in a blender. 
  9. Mix well and add salt and pepper to taste.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 285 Total Fat 3g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 2g Cholesterol 5mg Sodium 416mg Carbohydrates 60g Fiber 7g Sugar 9g Protein 10g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information into the nutritional calculator your Dr. recommends.
© Kathy Hester
Cuisine: American / Category: Soup

Pin it the photo below for later and share with your friends!

I love corn soup recipes anytime of the year, but corn chowder holds a special place in my heart once the weather gets cold. You can make my Easy Instant Pot Corn Chowder in a jiffy. It's healthy, filling, comes together with just a little effort. Plus the cooking time is hands off, so you can enjoy a little down time before dinner!
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