Mom’s Corn Chowder
This corn chowder is my childhood in a bowl. It’s a version of the chowder my mom always made, which was hearty and delicious and something I requested often. It was also very much not vegan, which led to my quest to create the most compassionate and tasty version possible. This is my latest iteration, which in addition to being highly crave-able is also very quick to make, thanks to the magic of pressure cooking. Plus it is mom approved, so you know it stands up well to the original!
Servings Prep Time
4-6Servings 4minutes
Cook Time
11minutes
Servings Prep Time
4-6Servings 4minutes
Cook Time
11minutes
Ingredients
  • 1tbsp olive oil
  • 1 small sweet oniondiced
  • 3 celery stalkssliced
  • 2 garlic clovesminced
  • 1tsp dried thyme
  • 1/2tsp ground coriander
  • 1/2 – 1tsp salt
  • 1/4tsp freshly ground black pepper
  • 3 medium to large russet potatoespeeled and cut into large dice
  • 3 1/2cups DIY Vegetable Stockor store-bought stock
  • 6tbsp vegan butter
  • 1/2cup all-purpose flour
  • 1cup nondairy milk
  • 12oz frozen sweet corn
  • 1 carrotgrated
  • Sliced scalliongreen and light green parts, for garnishing (optional)
Instructions
  1. On your Instant Pot®, select Sauté Low. When the display reads “Hot,” add the oil and heat until it shimmers. Add the onion. Cook for 2 to 3 minutes, stirring frequently. Turn off the Instant Pot® and add the celery, garlic, thyme, coriander, salt, and pepper. Cook for another minute or so (the inner pot is still hot).
  2. Stir in the potatoes and stock. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to High Pressure for 6 minutes (5 minutes at sea level).
  3. While the chowder cooks, in a small pan over medium-low heat on the stovetop, melt the butter. Whisk in the flour and cook for 3 to 4 minutes. Whisk in the milk, getting rid of any lumps to finish the roux.
  4. When the cook time is complete, quick release the pressure.
  5. Carefully remove the lid and select Sauté Low again. Add the corn and carrot. Stir in the roux and let warm through and thicken. Taste and season with salt and pepper, as desired. Garnish with scallion (if using) before serving.
Recipe Notes

SERVING TIP: Make this chowder a little more fun by serving it in a bread bowl. Sourdough is my favorite, but any type of bread will do—just don’t forget the vegan butter!
PER SERVING: Calories: 413; Total fat: 24g; Saturated fat: 5g; Sodium: 643mg; Carbs: 49g; Fiber: 6g; Protein: 6g