With the use of an electric pressure cooker, a tasty vegetarian corn chowder may be prepared quickly.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups fresh corn kernels
- 4 cups peeled and diced potatoes
- 4 cups vegetable broth
- ½ teaspoon fresh thyme leaves
- ½ teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup heavy cream
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. Turn off Saute function.
- Add corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid. Remove 1 cup of potatoes and corn to a bowl. Mash with a fork and return to the pot.
- Select Saute function again and pour in heavy cream. Cook until soup has thickened to desired consistency.
- Frozen corn may be substituted for fresh, if desired.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 570 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this 3 times already. I use frozen corn straight from the freezer. I hit it a few times with an immersion stick blender instead of mashing some and returning it to the pot. The 2nd time I added about a 1/2 cup of diced ham at the same time as the corn & potatoes. The last time, along with the ham, I added 1/2 cup grated Pepper Jack cheese with the cream. When I put the cooker on ‘simmer’ at the end, I added 2 Tb spoons of corn starch mixed into some cold milk to thicken it up a bit more. Great recipe as is or fine tuned to your personal preferences.
The day I got my instant pot, I marked this recipe because this soup has always been a favorite of mine. However, I’m finding the instant pot more trouble than it’s worth so I decided to make this in a stockpot on the stove. I sautéed the onion in butter for 5 minutes then added a heaping tablespoon of garlic. I used frozen corn, which I thought worked well. I used chicken stock instead of vegetable broth and also added a can of diced hot green chilies and a tablespoon of sugar. I let simmer over an hour before smashing some of the potatoes and adding the cup of cream. It was even better the 2nd night. I will definitely make again and will continue to make on the stove since clean up is so much easier.
This was a winner. I used 4 cups of frozen corn kernels instead of fresh, and half of the pepper. I pureed a cup of the cooked potato/corn/broth in a blender since mashing didn’t do much. Made a fresh-tasting yet hearty soup for my vegetarian family members.
I made this exactly as intended. I was surprised at how well it turned out. My boyfriend claimed it was the best soup we’ve had in several months. It’s simple and effective!
I followed the recipe to the tee and we couldn’t eat it. The flavors were just off.
I thought this was great, certainly something I will make again. I’ll use less pepper next time because the amount called for gave it too much of a kick for me. I had some cheddar cheese to use and to get more protein, I threw in a regular sized bag of cheddar cheese at the very end. The leftovers have been great!
So easy and very good! Second time I added some leftover baked cod filets