This vegan corn chowder is one of my favorite recipes from my cookbook, The Vegan Instant Pot Cookbook (it’s on page 241 in the Soups, Stews, and Curry chapter). It’s incredibly creamy, luxurious, and packed with Southwestern flavor.
Why you’ll love this recipe
Summer corn. This is truly one of the most delicious uses for fresh sweet corn. I can’t even describe the flavor except that it’s spectacular.
Creamy and dreamy. Despite having no dairy, this corn chowder is as creamy as a bisque. Max was legit floored when he tried this soup. It’s incredibly creamy, luxurious, and tastes so indulgent.
Extremely flavorful. Y’all know I take flavor seriously, and this soup is no exception. To bring the classic American flavors you associate with corn chowder, I use celery salt. And to give this soup a bit of a Southwestern kick that makes it a little more complex, I add jalapeño peppers.
Vegan Instant Pot Corn Chowder: Ingredient Spotlight
Fresh Corn. This is such a good recipe for fresh summer corn! I really can’t even describe how delicious and flavor-packed it is. Of course, if you prefer your chowder in the winter, you can use canned or frozen corn, but if you are reading this in the summertime, PLEASE USE FRESH CORN!
To pack extra slightly smoky summer flavor into the corn, I lightly char it over a flame. You can see how to do this in the video!
Raw Cashews. This is the first ingredient in my trio of thickening ingredients. As you might know, I love using raw cashews in my cheese and sauce recipes, as it brings the most luscious, creamy texture to replicate dairy. It does the same thing here, but you don’t have to soak them overnight!
I do soak the cashews for 20-30 minutes, but just because it’s an easy thing to do while you prep all of the other ingredients. The high pressure of the instant pot will take care of softening them up, resulting in a silky, smooth texture.
Potatoes. Another ingredient that brings the creamy dreamy factor here. The first time Max tried this soup, he asked “is this a bisque??” That’s how creamy the texture of this chowder is!
Coconut Milk. The final ingredient in this rich and creamy soup. I use full-fat canned coconut milk, but you can use lite coconut milk if you want to lighten the soup up.
Jalapeños. I think corn and jalapeño peppers are a match made in heaven (have you tried my easy Charred Corn Salad?), and they work wonders here. They bring a subtle but noticeable background heat that makes this soup more complex in flavors than your standard corn chowder.
Aromatics. Like most soups, I begin this chowder by sautéing aromatics (in the Instant Pot). I start with onion, then add garlic (and the jalapeños), followed by carrots and celery. Celery is classic in corn chowder (more on that below!).
Celery Salt. This is a classic ingredient in New England cuisine, and it brings a grassy, salty, slightly tangy flavor that really enhances the chowder. I highly recommend getting some celery salt for this recipe, if you can (it should be just a few dollars at most supermarkets). As with the jalapeños, it really enhances the flavors of the soup and brings some complex depth of flavor.
Spices. A little extra flavor comes from smoked paprika and cumin. Again, the idea is to layer flavors to create a complex corn chowder that is anything but ordinary!
Nutritional Yeast. An ingredient I like to use to boost the umami factor in a lot of savory vegan recipes.
Tips for making this Vegan Instant Pot Corn Chowder
Jalapeño peppers. If you are very sensitive to spicy food, use just one jalapeño pepper and de-seed it. If you can handle a little heat, I recommend using one jalapeño pepper and keeping the seeds in (that’s where the real interest comes in!). If you can handle a decent amount of heat, I think 2 jalapeño peppers with seeds left in is the way to go.
Texture of soup. This soup is VERY creamy, like bisque-level creamy. I only add 2 cups of vegetable broth when the soup is pressure cooked, but recommend having up to 2 extra cups of vegetable broth for the blending stage. In this video, I didn’t end up adding any extra broth during blending because we loved the thick, creamy texture, but in the past, I’ve added up to 1 additional cup of broth.
Also, if you have leftovers (which is likely because this recipe makes A LOT of soup), you might want to thin the chowder out a bit with broth or water while reheating, as the soup thickens as it rests.
If you want a silky smooth texture, I recommend using a stand blender (transfer it in batches, remove the lid center cap and cover with a dish towel to allow steam to escape). If you don’t mind a slightly chunky, rustic texture, feel free to use an immersion blender directly in the Instant Pot.
Substitutes for this recipe
Celery Salt. If you don’t have or can’t find celery salt, you can substitute it with 1/4 teaspoon celery seeds and 1/2 teaspoon salt.
Vegetable Broth. I used low-sodium broth in this recipe, but if you use regular broth, consider using slightly less salt.
Coconut Milk. As mentioned earlier, this soup is very thick and lush, so if you want to make it a little lighter, you can use lite or reduced-fat coconut milk. In that case, you may not need to add any broth during the blending stage.
Cashews. If you are allergic to cashews, you can try substituting with (1) more potatoes or (2) cannellini beans. I haven’t tried either of these options myself, but think they would work based on similar recipes I’ve made and substitutions that readers have tried in similar recipes.
If you give this Vegan Instant Pot Corn Chowder recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!
Vegan Instant Pot Corn Chowder
Ingredients
- 1 cup raw cashews
- 4 large ears fresh sweet corn, husked, or 3 cups canned or frozen kernels
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 jalapeño peppers, diced (omit seeds and membranes for less heat)
- 1 medium carrot, diced
- 1 cup diced celery, 2 to 3 medium stalks
- 1 teaspoon kosher salt + more to taste
- Freshly cracked black pepper
- 1 pound Yukon gold potatoes, peeled and diced
- 2 bay leaves
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon celery salt
- 2 to 4 cups low-sodium vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 3 tablespoons nutritional yeast
- 1 lime, halved
Garnishes
- Reserved corn kernels
- 1/4 cup chopped chives (optional)
- Diced tomatoes or red bell pepper (optional)
- Chopped cilantro or finely slivered basil leaves (optional)
Instructions
- Place the cashews in a bowl and cover with boiling water while you prepare the other ingredients. Drain after 20 to 30 minutes.
- Optional step: To enhance the flavor of the soup, place the husked ears of corn over an open flame and turn occasionally until the kernels are lightly charred, repeating with each ear.
- Hold an ear of corn upright in a large bowl and shave off the kernels with a sharp knife. (If you charred the ears of corn, wait until the corn is cool enough to handle.). Repeat with the remaining ears. Place the kernels in a bowl and reserve a tablespoon or two for garnish
- Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion. Cook until the onion is translucent, 4 to 5 minutes.
- Add the garlic & jalapeños and cook for 1 minute, stirring frequently. Add the carrot and celery with a pinch each of salt and black pepper and cook for 2 minutes. Add the potatoes and cook for 2 more minutes, tossing frequently to prevent the potatoes from sticking. Select the Cancel setting.
- Add the corn kernels, drained cashews, 1 teaspoon salt, black pepper to taste, bay leaves, smoked paprika, cumin, celery salt, 2 cups of the vegetable broth, the coconut milk, and nutritional yeast. Stir well to combine.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 6 minutes.
- Once the 6-minute timer has completed and beeps, allow a natural pressure release for 5 minutes and then carefully switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
- Open the pot and discard the bay leaves. Squeeze the juice 1/2 lime into the soup, stir, and taste for seasonings. Add more lime juice or salt and black pepper as needed. The soup will be very thick at this point, so I like to thin it out a bit with additional vegetable broth during the blending stage (see next step).
- Transfer the soup in two or three batches to a high-speed blender (don’t fill the blender to capacity). Be sure to remove the center cap from the blender to vent steam, but cover the hole with a kitchen towel. Start at low speed and gradually work your way up and blend until the soup is thick and creamy. I typically add 1 additional cup of broth, but if you prefer a slightly thinner soup, add more broth. Alternatively, use an immersion blender directly in the Instant Pot to blend the soup for a few minutes until the soup is pureed and thick, thinning with the additional broth as you blend.
- Transfer the puréed soup to bowls and top each each bowl with the reserved corn kernels and other garnishes as desired.
We became big fans after making your chili last year (GAME CHANGER. SO. GOOD). Since then, we try your recipes with regularity. This corn chowder is another utter winner – truly delightful with its complimentary layered (yet bold) flavors and creamy texture. We were shocked at how much we adored this soup given its relative simplicity. We followed the recipe as written (though I have “baby stomach”, as you kindly call it); we used 1 seeded and de-membraned jalapeño). We can’t decide if we love this soup or your chili more. First world problems. :-). I write this as we snack on your banana bread. Regards, Nisha’s fan club
Delicious! Unfortunately, my jalapeños weren’t very spicy (seeds and membranes and all! Wth?), so I had to add more heat at the end, but I will definitely be making this again! Thank you!
Hi Jamie, it’s great to hear you had success with the recipe! It’s so interesting how jalapeños can vary so drastically in spice level. We hope next time you get a chance to try it, your peppers have the perfect level of spice!
And next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
This soup is AMAZING! Probably the best soup I ever tasted! So so good, I will make this again and again!!
Jess,
Wow!!! Honored it’s the best soup you’ve ever made, thank you so much for the lovely review!
I loved this soup. The roasted corn made such a difference. I’m a teacher and I brought a large portion of the soup for lunches. Each day I would bring or buy a different side-dish to put in my bowl. Loved it. One day roasted chickpeas. Another day sour cream and cilantro. Another day roasted veggies from the teacher bar in our cafeteria. Small additions kept it interesting. I will make this many more times!
Thanks for sharing, Tammy! :)
This is simply sublime. I’m thinking I could change up seasonings for endless variations but it’s also absolutely perfect as is. I am sick and this was a pretty quick and painless recipe to follow (used frozen corn to save some energy). Just what I needed to nourish my body and spirit today. Thank you, Nisha!
Made this with frozen corn and it was fantastic. Easy and delicious. Thanks!
Awesome, Cindy. Thanks for your comment and for taking the time to review!
Would love to try this, but have the 3qt mini instead of full size. Does this fill up a 6qt? Trying to figure out if I can squeeze it in, or if I need half or 2/3 the recipe.
Hi there Robin, we haven’t measured the total volume of this soup, but we typically advise folks to halve soup recipes when using the 3 quart model to be safe. The 3 quart can fit 8 cups of soup, and this recipe probably makes that amount or slightly more.
I don’t have a gas stove so couldn’t char the corn but it was still delicious! Thanks so much for this recipe! It will make it often when corn is in season. I’m trying to cut calories so I used light coconut milk and 1/2 of cashews. It was still amazing!
Thanks for sharing, Shelley!
You have ignited my love for cooking. This recipe is amazing. Thank you!
Kathy, So glad to hear you loved this recipe! :)
This is soooo good! We didn’t feel the need to add extra broth and were happy with the texture produced by the immersion blender. This is definitely going to be made regularly at our house.
Thanks for the lovely feedback, Cora!
Nisha, I love a good Corn Chowder but I have never made a vegan one. I will try your recipe but can I make my own coconut milk or do I have to use the one from the can. I am still on the fence of getting an Instant Pot but I am sure I can use another pot. I will get back to you with the result.
Hi Phyllis, we hope you do try the recipe! This recipe requires canned full fat coconut milk, you can learn how to make full fat coconut milk at home on this recipe. Enjoy the corn chowder!
I am allergic to nutritional yeast (it makes my blood pressure SOAR). Can you suggest a substitute?
Hi Edelle, you can try using vegan parmesan cheese instead? Or maybe, even though untraditional, you could try adding a little white miso paste?
Coconut milk is really unhealthy. What can I sub for that?
I’m curious, why do you think coconut milk is really unhealthy? It’s full of nutrients and is perfectly fine to consume in moderation unless you have a health issue which negates the benefits.
Hi Deb, if you want to make it a little lighter, you can use lite or reduced-fat instead of full-fat coconut milk. In that case, you may not need to add any broth during the blending stage. You could also try thinned out cashew cream instead. We hope you love the recipe!
Does this soup freeze? I don’t see it mentioned so just wanted to be sure. Mostly because I had a bad experience with freezing potatoes once quite recently – they became grainy and all wrong.
I would imagine freezing the ready soup should give you a different result than freezing just the potatoes, because the potatoes and all the veggies are all nicely blended. I’ve never frozen corn chowder per se, but I have frozen plenty blended soups and they’ve remained creamy and delicious – hope this helps and let us know how it goes if you attempt it ;)
Hi there, yes it does! Just defrost then blend with a bit of veggie stock, vegan milk or water before reheating.
Just made the soup after a long day and it was better than I could have hoped for! It tasted like it had dairy milk in it, and I ain’t a vegan, had to buy nooch lol. I did the stove top version (made cashew cream separately in my smoothie maker) which took about 30 minutes all in all (20 minutes simmer to cook the potatoes and sweetcorn so it wasn’t “al dente”). My slight adaptions: I whizzed a small portion of the soup so I had texture; I used floury potatoes, not realising Yukon’s are the waxy type and I think it was a better choice; I kept the cashews amount, but only used 180ml/3/4 cup coconut cream out of the 300ml (1 can) called for, because I was cautious about coconut flavour and I thought it was perfectly rich and creamy. Note that 150ml coconut cream (1 can of light coconut milk without the water) wasn’t creamy enough. Thank you!!
Thanks for sharing, SNL!
This is a little labor intensive but SOO worth it.
Hey Nisha,
I had wanted to make this for a while.
Today I spontaneously felt like it was time.
I did not have any carrots or celery though and also felt that cashews and coconut milk were a bit too rich for me, so I improvised.
I kept loosely to your recipe, but replaced cashews and coconut milk with a hearty tablespoon of tahini. Instead of limes, I used black vinegar.
It might not be totally the same as yours, but it’s still one of the best soups I ever made. Thank you for the inspiration!
Thanks for sharing, Erhard! So great to hear you were able to adapt the recipe to your preferences with success!
The flavor is amazing but my chowder is not smooth—It has a grainy texture. I used an immersion blender so could this be part of the problem? Of maybe I. Need to soak my cashews longer?
Hi there Mel, you need a high-powered blender to completely blend all of the cashews up. If you don’t have one, you could blend the cashews up in a food processor separately before adding it to the chowder. Good luck!
Delicious, smooth, velvety summer in a bowl! Two jalapeños is definitely not too many as the coconut milk and potatoes really mellow any heat. This chowder has such an amazingly thick texture if you don’t thin it with extra both it can be used as a great dip for sliced veggies or as a spread for wraps. The recipe makes a LARGE batch so there will be plenty to have as soup or dip. Thanks Nisha for always having tasty and crowd pleasing recipes, trolly you are never disappointing!
Awesome, Sheliah. Thanks for your comment and for taking the time to review!
Nisha, thank you for this recipe. It was delicious on a cold winter day. I still had all the ingredients left so I cooked a second batch the next day to freeze! My 4 year old son has recently decided to become a vegetarian which has been a huge learning curve for me. I found your channel after I came across a link randomly to your vegan red lentil curry recipe which is amazing and completely changed my views on vegan cooking. I have sent that recipe to everyone! I even put together the spices to pass onto people so that going out and buying all new spices doesn’t deter them from trying the recipe & I also add chickpeas! Thank you so much for these amazing recipes that the whole family can enjoy. I would love love love if you did some YouTube videos or blogs on vegan recipes for kids, vegan kids lunch boxes and your top all star fan favourite recipes! Hope you had a wonderful trip, thank you again for all you do. God bless you
So happy to hear you two enjoyed the corn chowder and you are a fan of the lentil curry! Thanks for sharing the recipe with everyone!:)
And in regard to the vegan kid recipes, we actually have already written blog post with 25 kid-friendly vegan recipes! You can check it out here.
Thank you for the thoughtful and lengthy review, it means so much to us!
Is there an option if you don`t have an instant pot? :)
Hi Elisa, we suggest cutting the potatoes into smaller chunks before cooking and blending the cashews with some water ahead of time. You’ll likely have to cook the soup longer to fully cook the potatoes but everything should come together in a similar manner as the IP version does, especially after blending. Just don’t forget to remove the bay leaf!