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5
from 1 vote
Pressure Cooker Vegetarian Corn Chowder
Prep Time
20
minutes
mins
Cook Time
6
minutes
mins
Total Time
26
minutes
mins
Course:
Appetizer, Dinner, Lunch, Main Course, Soup
Servings:
8
servings
Calories:
188
kcal
Author:
Jill Selkowitz
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.
Nutrition
Serving:
0
g
|
Calories:
188
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
7
g
|
Cholesterol:
0
mg
|
Sodium:
800
mg
|
Potassium:
612
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
5000
IU
|
Vitamin C:
16.7
mg
|
Calcium:
41
mg
|
Iron:
3.6
mg