Name: Pressure Cooker Vegetarian Corn Chowder
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 8 servings
Ingredients: 1 Tablespoon Pure Virgin Coconut Oil; 1 medium Yellow/Brown Onion (diced); 3 cloves Fresh Garlic (minced); 1/8 teaspoon Crushed Red Pepper flakes (or to taste); 1/2 teaspoon Ground Cumin (or to taste); 5 ears Corn on the Cob (corn kernels removed); 3 large Carrots (cut into chunks); 3 Yukon Gold Potatoes (cut into chunks); 4 cups Vegetable Broth; 1 Tablespoon Potato Starch (or Arrowroot); 1 cup Coconut Milk; 1 Lime (just the juice); 1 teaspoon Paprika (or to taste); 1 teaspoon Sea Salt (or to taste); 1 teaspoon Freshly Ground Black Pepper (ground, or to taste); Chives; Corn Kernels; Fresh Herbs

This Pressure Cooker Vegetarian Corn Chowder is a Vegan, plant based, healthy soup made with fresh ingredients.

Pressure Cooker Vegetarian Corn Chowder

The great thing about fresh corn, is that it freezes well. I mean, besides the wonderful taste. This Pressure Cooker Vegan Corn Chowder can be made and enjoyed all year long.

It is a wonderfully comforting soup for days when you just want to be snuggled in your pajamas in front of the TV. I like it year round.

Cast of Ingredients for Pressure Cooker Vegetarian Corn Chowder

This Pressure Cooker Vegetarian Corn Chowder is adapted for the Pressure Cooker from the The Post Punk Kitchen. I love all the ingredients in this soup, so I thought right away that I would also love the soup.

I found the soup to be a bit spicy (as in heat) and a little to bland for my taste. I love lots of spice (as in flavors) in food, so I changed up the spices a bit.

If you want to add a shot of hot sauce, try this Pressure Cooker Rockin’ Hot Sauce. It’s super hot and super delicious.

Chop the Onions

Chop up the onion, as we want to caramelize it a bit first. Cut the carrots into chunks. We’ll give all the veggies a nice sauté first to bump up the flavor.

Add Coconut Oil and Onions

It is really important to preheat your Pressure Cooker cooking pot before adding in the fat/oil. Doing so, makes a stainless steal pot, non stick!

When your Pressure Cooker is fully preheated, add the Coconut Oil Coconut Oil and the chopped onions. Mix the onions around for about a minute.

Add in Carrots and Spices

Toss in the carrots, red pepper flakes, Cumin and corn kernels and use a Spatula to sauté. About 4 minutes should it; you want the onions to start to become translucent. That will add another layer of flavor.

Add in the Corn and stir to toast

I mean really, look what I did!!! I put the corn in there before cutting off the kernels. It seemed like a good idea at the time. What was I thinking?

Do yourself a favor and cut off the kernels first and then add them in, along with the corn cobs. The cobs give a nice flavor.

Add the Minced Garlic

Garlic burns really fast, so after the vegetables have a nice little sear to them, add the garlic and sauté for about a minute.

Dump in the Potatoes

Dump in the potatoes, skins and all. Use a thin skinned potato, like a Yukon Gold. It also adds a butter flavor without using butter!

Add the Vegetable Broth and Salt

Add Potatoes, salt and pepper. You are ready to cook!!!!

Whisk the Potato Starch in with the Coconut Milk

Measure out the Coconut Milk into a Measuring Cup and add the Potato Starch. Whisk it together really well. We will add it to the Pressure Cooker cooking pot to thicken up the soup a bit.

Squeeze in the Lime Juice

Squeeze the Lime Juice into the Coconut Milk and Whisk that it as well. No, it is not going to curdle. I love lime, so I added more than one lime to the Pressure Cooker Vegetarian Corn Chowder, right before serving.

Look at all the Yumminess!

Now, here is where I realized I did something stupid. The soup is hot, yes? I need to get those darn corn kernels off the cobs. Well, it’s hot you know. So, I have to pull out the hot corn and cut off the kernels.

Corn Kernels, Cut from the Cob

Now that my hands are burned and red…just kidding. I had the hubs cut the kernels off the hot corn and I went and hid during the deed.

Remember to do this before you cook the soup and then add in the kernels and the cobs. The cobs give a really nice and sweet flavor.

Pour in the Coconut Milk Mixture

In my case, place the corn kernels back into the Pressure Cooker cooking pot and add in the Coconut Milk Mixture.

Whisk in the Coconut Milk and Potato Starch

In your case, you were smarter than me; the corn is already in the Pressure Cooker cooking pot and you’ve removed the cobs. So, pour in the Coconut Milk Mixture and Whisk in well to thicken up the soup.

Blend with an Immersion Blender

I like the soup really smooth, so I use my Immersion Blender and blend it up really well. Some people like some texture. I do however, I like my Pressure Cooker Vegetarian Corn Chowder very smooth.

Then I like to add in some fresh corn kernels from a cob that I kept aside. 😉 Yummy!

Taste the Soup and Adjust Seasoning

Here is where I added in some Smoky Paprika and more pepper. I did squeeze in another lime. Taste the soup and season to your own personal tastes.

More Soup for Me!

This recipe makes a lot of soup, which is great. My freezer is very happy! I use these Reditainer Extreme Freezer Containers and Freezer Labels a lot for leftovers and intentional freezer cooking.

It is so great to grab a container of Pressure Cooker Vegetarian Corn Chowder, dump it in my Pressure Cooker, push a button and in a short time, have piping hot soup!

Pressure Cooker Vegetarian Corn Chowder

Garnished with fresh corn kernels, herbs and more lime. Other vegetarian and vegan recipes to try are Pressure Cooker Roasted Red Pepper Hummus, Pressure Cooker Vegetarian Frijoles, Pressure Cooker Black Eyed Peas & Sprouted Brown Rice, to name a few.

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Here is your handy printable recipe:

Kitchen Equipment and Essentials

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is your handy printable recipe:

Pressure Cooker Vegetarian Corn Chowder

5 from 1 vote

Print Pin Rate

Course: Appetizer, Dinner, Lunch, Main Course, Soup

Keyword: Vegetarian Corn Chowder

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

Servings: servings

Calories: 188kcal

Author: This Old Gal

Ingredients

1 Tablespoon Pure Virgin Coconut Oil
1 medium Yellow/Brown Onion diced
3 cloves Fresh Garlic minced
1/8 teaspoon Crushed Red Pepper flakes or to taste
1/2 teaspoon Ground Cumin or to taste
5 ears Corn on the Cob corn kernels removed
3 large Carrots cut into chunks
3 Yukon Gold Potatoes cut into chunks
4 cups Vegetable Broth
1 Tablespoon Potato Starch or Arrowroot
1 cup Coconut Milk
1 Lime just the juice
1 teaspoon Paprika or to taste
1 teaspoon Sea Salt or to taste
1 teaspoon Freshly Ground Black Pepper ground, or to taste

Garnish

Chives
Corn Kernels
Fresh Herbs

US Customary - Metric

Instructions

Remove corn from the cobs.
Add onions, carrots, red pepper flakes and corn kernels and sauté for about 4 minutes, or until onions start to become translucent.
Add garlic and sauté for 1 minute.
Add vegetable broth, potatoes, corn cobs, salt and pepper
Lock on lid and cook for 6 minutes. When Beep sound, allow a 15 minute Natural Pressure Release.
Remove corn cobs.
Add potato starch to coconut milk and whisk until blended. Add lime juice.
Add to Pressure Cooker cooking pot.
Select Sauté and using an immersion blender, process until smooth.
Garnish with corn kernels and fresh herbs.

Notes

Frozen corn can be used in place of fresh corn.

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

Nutrition

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Pressure Cooker Vegetarian Corn Chowder Soup

Pressure Cooker Vegetarian Corn Chowder Soup