The potatoes make this corn chowder filling, the carrots dot it with orange, and the corn makes it comforting.
You can use fresh or frozen corn in this recipe, so you can make it year round!
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.
– 1/2 cup minced onion – 1 teaspoon minced garlic – 3 cups water – 1 boullion cube, salt free – 3 cups chopped potato – 1 pound corn kernels – 1 cup carrots – 1 teaspoon thyme – 1/2 teaspoon marjoram – 1/2 teaspoon liquid smoke – 1 cup nondairy milk
Saute the onions until translucent. Add garlic and saute for a minute or two more. 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.
You can make a double batch and freeze some for later!