Easy Instant Pot Corn Chowder

I love corn soup recipes any time 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 downtime before dinner!

This Easy Instant Pot Corn Chowder is one of the many vegan soup recipes in my latest book.

You just need a few simple ingredients: corn, potatoes, carrots, and some unsweetened nondairy milk. This will be one of your new favorites!

You Don’t Need to Be Gluten-Free to Enjoy My New Book, Gluten-Free Vegan Cooking in Your Instant Pot!

If you have read any of my previous books you know I’ve always had gluten-free options, so don’t be scared off by the title.

The recipes are bean, grain, and veggie-centric so these recipes are perfect for any vegan or plant-based diet. 

All the recipes are gluten-free and vegan, many are oil-free and soy-free, but all have oil-free and soy-free options. I want everyone to be able to eat around my table!

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.

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.

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 thyme and cumin in place of the marjoram. Add in some chopped green chilies or minced jalapenos. Top with cashew cream, a small spoon of salsa, and chopped cilantro.

Vegan Corn Chowder Topping Options

• grated vegan cheese – try Julie and Kitee’s homemade oil-free vegan cheese recipe
• chopped fresh thyme or basil
• a dollop of cashew cream
• minced green chilies or minced hot pepper

More Vegan Instant Pot Recipes to Try

• Vegan Instant Pot Jackfruit White Bean Chili
• Instant Pot Vegan Tomato Soup Made Creamy with a Surprise Ingredient!
• Instant Pot Refried Mayacoba Beans
• Vegan Instant Pot Lentil Vegetable Soup

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

Easy Instant Pot Corn Chowder

Kathy Hester

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!

4.57 from 16 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 10 mins

Additional Time 15 mins

Total Time 40 mins

Course Soup

Cuisine American

Servings 4 servings

Calories 257 kcal

Equipment

• Organic Marjoram Whole
• Colgin Assorted Liquid Smoke Gift Box
• Frontier Thyme Leaf Cut and Sifted

Ingredients

  

1x2x3x

• 1/2 cup minced onion
• 1 teaspoon minced garlic
• 3 cups water
• 1 boullion cube salt free
• 3 cups chopped potatoes
• 1 pound corn kernels
• 1 cup finely chopped or cubed carrot
• 1 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon liquid smoke
• 1 cup unsweetened nondairy milk
• salt and pepper to taste

Instructions

 

• Turn your Instant Pot to saute. Dry or water saute the onions until translucent. Add garlic and saute for a minute or two more.
• Turn saute off.
• Add the water, bouillon, potato, corn, carrot, thyme, marjoram, and liquid smoke. 
• Turn the Instant Pot to manual/pressure cook and cook on high pressure for 10 minutes.
• Let the pressure release naturally for 10 minutes. This helps keep splattering to a minimum.  
• Carefully release the pressure the rest of the way manually.
• Remove the lid and add in the nondairy milk. 
• 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. 
• Mix well and add salt and pepper to taste.

Nutrition

Serving: 1gCalories: 257kcalCarbohydrates: 54gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 446mgPotassium: 1030mgFiber: 7gSugar: 7gVitamin A: 5551IUVitamin C: 37mgCalcium: 123mgIron: 2mg

Keyword instant pot corn chowder, plant based corn soup, vegan corn chowder

Tried this recipe?Let us know how it was!