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.
Yum! Made this when I saw fresh corn at the market. I made some successful subs based on others’ comments here, and it turned out great. 1 orphan sweet potato and some leftover canneloni beans subbed for the called-for potatoes. I used 1 stripped-down serrano pepper and next time I’ll keep a few seeds in; I think my babymouth is growing up! Thanks for another healthful, delicious recipe.
Thanks for sharing, SaraM!
Nisha! I have yet to find a more consistent blog than yours. This soup is divine! I have inlaws that don’t take spice as well as we do, so I only used one jalapeño (de-seeded) and we thrilled with the outcome, as were they. Keep up the fabulous work that you do and thanks for sharing your talents with the world. So proud of you for following your heart and pursuing your passion!
Awesome, Taya. Thanks for your comment and for taking the time to review! What a wonderful review to read :)
This was great! What’s a good substitute for cashews so this can be nut-free?
Hi Aashish, It won’t be as thick and luxurious bu steamed or boiled Russet potato or Yukon gold potato could work decently in place of cashews.
I made this and it was a hit. For everyone who asks, you can substitute tahini for cashews and it works fine.
I added some mushrooms to the carrot/celery mix and it was great. No one could tell. Second, 2 jalapeños with seeds added a kick but it wasn’t bad. I’d go down to one for sensitive palates. Third, I used 2 cans of corn and it worked fine. Fourth, I garnished with chives, basil, black pepper, and old bay seasoning. Fifth, I used lite coconut milk and it still came out great. Sixth, I used a tablespoon of old bay seasoning and it substitutes for celery salt, paprika, and … it’s vegan!
Thanks for sharing, Aashish!
I made this again with a different substitution for cashews – 1 can of cannellini beans. This turned out to be a hit, because my wife and son both feel that tahini has a strong flavor. I also did not put diced mushrooms in and stuck to the recipe. 2 jalapenos is spicy so for children and others, use 1. BTW – this recipe made enough soup for 6. The beans must add a little water or something.
so creamy and dreamy and easy. had to make a few subs to use what I had (mix of white potato, sweet potato and cauliflower with coconut yoghurt) and forgot the jalapeno, but it was still great. it was gobbled up fast!
I made this recipe the other night and it is absolutely the best corn chowder I’ve ever eaten! It’s thick, creamy, and so flavorful. Thank you for the recipe and your Vegan Instant Pot cookbook.
Awesome, Vickie. Thanks for your comment and for taking the time to review!
Tasty but this recipe calls for way too many jalapeños. It’s 10/10 on the heat scale so I would cut the peppers by half.. it kinda ruined the soup for me.
Hi there Shelby, did you omit the seeds of the jalapeños? If so, we are surprised it came out that spicy!
Will this fit in a 3-quart Instant Pot? Definitely want to try this. ! Thank you for sharing.
Hi Vickie, all of the Instant Pot Recipes are meant for the 6 quart Instant Pot. You can half the recipe, but be sure to add enough liquid to cook the meals thoroughly!
I made a stove top version. Excellent!
Thanks for sharing, Mary!
We loved it! Even though we used water instead of broth the flavor was great. Will definitely make it again with and without broth.
Anita, So glad to hear you loved this recipe!
Dear Nisha,
I have been trying different vegan recipes for my husband who has been having to live the vegan lifestyle due to health reasons. I had some farm fresh corn and took the risk to make it. WOW! This recipe was so delicious & flavorful and he loved it(and me too!)! Thanks so much!
Thanks for sharing, Beth! So happy you both loved it!
This was delicious. I could only find the light coconut milk at the grocery store and I was still very creamy and rich. My carnivore husband said it was the best soup he had ever tasted!
Thanks for sharing, Jessica!
From recipe hitting my inbox to table in 9 hours! If it’s from you, I never worry if I will like it. This is creamy and indulgent and sweet with a kick — absolutely delicious.
Thanks for continuing to make me a better cook!
So great to hear that, Kathy! Thank you for making the recipe :)
I’m almost exactly one year late to the game, but oh my goodness this was delicious! My mom, sister, and I all had seconds! Thanks for the yummy recipe :)
Thanks for sharing, Karis! So happy you love it!
Do you know if this soup freezes well?
Hi Ashley, generally soup is okay to freeze. To reheat, you should let it thaw in the fridge for a while then place it into a pot with a bit of vegetable broth or unsweetened plant milk and mix until heated through.
Really enjoyed this. Had never had corn chowder before but this was easy, delicious and comforting. I can definitely see it becoming a regular dish in our home :) thank you!
Great, Kelsey! So happy to hear this recipe passed the test :)
About to make this for the second time in two weeks because it is SO. GOOD. Fresh grilled/charred corn is definitely the way to go. Followed this recipe exactly and it turned out beautifully creamy and flavorful. I used my immersion blender instead of transferring to a blender in batches and it was still perfect!
Awesome, Brooke. Thanks for your comment and for taking the time to review!
So flavorful! Totally hit the spot with a good amount of kick. I used frozen charred corn for ease and replaced coconut milk with almond milk plus some vegan yogurt. Also don’t have a pressure cooker, but just added a few minutes on the stove and it turned out just right. Already looking forward to leftovers!
Thanks for sharing your experience, Nicole! We are thrilled you loved the chowder :)
Made it. Loved it! My 17 y/o daughter did too! Immersion blender was perfect!
Thanks for the lovely feedback, Jill!
Absolutely delicious! 10/10 will be making again. Thank you for your amazing vegan recipes, they’re the best.
Thanks for the lovely feedback, Kaitlyn! & You’re very welcome!
I don’t have an instant pot/pressure cooker. How do I make it in a regular pot?