A delicious vegetarian corn chowder made in minutes with the help of an electric pressure cooker.

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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
15 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. Turn off Saute function.

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  • Add corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid. Remove 1 cup of potatoes and corn to a bowl. Mash with a fork and return to the pot.

  • Select Saute function again and pour in heavy cream. Cook until soup has thickened to desired consistency.

Cook's Note:

Frozen corn may be substituted for fresh, if desired.

Nutrition Facts

278 calories; protein 5.5g; carbohydrates 33.6g; fat 15.2g; cholesterol 48.4mg; sodium 569.6mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
04/18/2020
I made this exactly as intended. I was surprised at how well it turned out. My boyfriend claimed it was the best soup we've had in several months. It's simple and effective! Read More

Most helpful critical review

Rating: 1 stars
03/06/2020
I followed the recipe to the tee and we couldn’t eat it. The flavors were just off. Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/17/2020
I made this exactly as intended. I was surprised at how well it turned out. My boyfriend claimed it was the best soup we've had in several months. It's simple and effective! Read More
Rating: 5 stars
09/10/2019
So easy and very good! Second time I added some leftover baked cod filets Read More
Rating: 1 stars
03/06/2020
I followed the recipe to the tee and we couldn’t eat it. The flavors were just off. Read More
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Rating: 4 stars
12/12/2020
The day I got my instant pot, I marked this recipe because this soup has always been a favorite of mine. However, I’m finding the instant pot more trouble than it’s worth so I decided to make this in a stockpot on the stove. I sautéed the onion in butter for 5 minutes then added a heaping tablespoon of garlic. I used frozen corn, which I thought worked well. I used chicken stock instead of vegetable broth and also added a can of diced hot green chilies and a tablespoon of sugar. I let simmer over an hour before smashing some of the potatoes and adding the cup of cream. It was even better the 2nd night. I will definitely make again and will continue to make on the stove since clean up is so much easier. Read More
Rating: 5 stars
10/22/2019
I thought this was great, certainly something I will make again. I’ll use less pepper next time because the amount called for gave it too much of a kick for me. I had some cheddar cheese to use and to get more protein, I threw in a regular sized bag of cheddar cheese at the very end. The leftovers have been great! Read More
Rating: 5 stars
12/27/2020
I've made this 3 times already. I use frozen corn straight from the freezer. I hit it a few times with an immersion stick blender instead of mashing some and returning it to the pot. The 2nd time I added about a 1/2 cup of diced ham at the same time as the corn & potatoes. The last time, along with the ham, I added 1/2 cup grated Pepper Jack cheese with the cream. When I put the cooker on 'simmer' at the end, I added 2 Tb spoons of corn starch mixed into some cold milk to thicken it up a bit more. Great recipe as is or fine tuned to your personal preferences. Read More
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Rating: 5 stars
12/07/2020
This was a winner. I used 4 cups of frozen corn kernels instead of fresh, and half of the pepper. I pureed a cup of the cooked potato/corn/broth in a blender since mashing didn't do much. Made a fresh-tasting yet hearty soup for my vegetarian family members. Read More