This comforting creamy vegan corn chowder is like a hug in a bowl! Quick and easy to prepare on the stove or your pressure cooker.

Hello 2019! The holidays are over and here we all are, full of resolve and resolutions to be a our best selves.

If one of your resolutions was to eat more plant-based foods – perhaps you are taking part in Veganuary – then this vegan soup will tick a lot of boxes.

It is the perfect comfort food to get you through the winter months

Vegan and gluten free

Perfect for Instant Pot newbies

Just a handful of pantry-staple ingredients

Kid-friendly

I made batches and batches of this corn chowder in December to keep me going through mountains of work. It is such a great soup for when you are feeling like you are fighting off – or recovering from – a cold.

This chowder is creamy and satisfying despite the absence any dairy – I use oat or almond milk in place of cream. To make the soup even thicker, you could blend some and mix it with the rest of the soup.

Some plant-based ‘milks’ have a tendency to split – in this case a little arrowroot or cornstarch slurry will stabilise them.

Vegan corn chowder ingredients

Olive oil

Onions or shallots

Garlic and garlic powder

Celery

carrots

Potatoes or sweet potatoes – I prefer potatoes such as Maris Piper in this

Vegetable broth (I use a gluten free bouillon powder)

Fresh, frozen or tinned corn

Almond or oat milk (you can even find oat cream these days)

Arrowroot or cornstarch powder diluted in a little cold water

Pinch smoked paprika or red pepper flakes

Parsley or chives to garnish

How to make vegan corn chowder in your instant pot

Step 1. Heat the oil in your Instant Pot using the Sauté function. Add the onion and celery and cook, stirring, for 4 minutes. Add the garlic and stir for another minute.

Step 2. Add the corn, potatoes, garlic powder, seasonings and stock and cook on high pressure for 8 minutes.

Step 3. Manually release the steam by switching the pressure valve to the venting position. Take care as the steam is hot!

Step 4. Switch back to the Sauté function and stir in the almond milk and arrowroot. Let it heat through for 2-3 minutes.

Step 5. If you like your soup really thick, then transfer half into blender or food processor and blend until liquidised. Stir into the rest of the soup and serve garnished with chopped parsley or chives.

How to make vegan corn chowder on the stove

Step 1. Heat the oil in a medium saucepan. Add the onion and celery and cook over medium high heat, stirring, for 4 minutes. Add the garlic and stir for another minute.

Step 2. Add the potatoes, corn and garlic powder and stir to combine. Pour in the vegetable stock and bring to a simmer. Cook for about 15 minutes or until the potatoes are fork tender.

Step 4. Stir in the almond milk and arrowroot slurry. Bring to a simmer for 2-3 minutes until heated through.

Step 5. If you prefer your soup really thick, transfer half into a blender or food processor and blend until liquidised. You can also use an immersion blender. Stir into the rest of the soup, taste and adjust the seasoning if needed. Serve hot garnished with chopped parsley or chives.

More vegan soups to try!

Have you made my vegan corn chowder?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

Creamy vegan corn chowder Lucy Parissi | Supergolden Bakes This comforting vegan corn chowder is like a hug in a bowl! Quick and easy to prepare on the stove or your pressure cooker.

4.88 from 8 votes Print Prep Time: 5 minutes Cook Time: 16 minutes Total Time: 21 minutes Servings: 6 Calories: 165 kcal Ingredients 2 tbsp olive oil 2 tbsp olive oil

1 large yellow onion , finely diced 1 large yellow onion , finely diced

1 garlic clove , minced 1 garlic clove , minced

2 large celery sticks , finely diced 2 large celery sticks , finely diced

2 large carrots , peeled and diced 2 large carrots , peeled and diced

2 large floury potatoes , peeled and cubed 2 large floury potatoes , peeled and cubed

350 g | 2 cups corn kernels either fresh , tinned or frozen 350 g | 2 cups corn kernels either fresh , tinned or frozen

500 ml | 2 cups vegetable broth (I used bouillon powder) 500 ml | 2 cups vegetable broth (I used bouillon powder)

1 tbsp arrowroot or cornstarch diluted in 1 tbsp water 1 tbsp arrowroot or cornstarch diluted in 1 tbsp water

1 tsp garlic powder (or granules) 1 tsp garlic powder (or granules)

1 tsp salt 1 tsp salt

250 ml | 1 cup Almond or Oat milk 250 ml | 1 cup Almond or Oat milk

1 tbsp chopped parsley or chives to garnish 1 tbsp chopped parsley or chives to garnish

Salt and pepper to season Salt and pepper to season

Pinch smoked paprika or 1/4 tsp red pepper flakes Pinch smoked paprika or 1/4 tsp red pepper flakes Instructions Instant Pot method Heat the oil in your Instant Pot using the Sauté function. Add the onion, carrots and celery and cook, stirring, for 4 minutes. Add the garlic and stir for another minute.

Add the corn, potatoes, garlic powder, salt and stock and cook on high pressure for 8 minutes.

Manually release the steam by carefully switching the pressure valve to the venting position.

Switch back to the Sauté function and stir in the almond milk and arrowroot. Let it heat through for 2-3 minutes.

If you like your soup really thick, transfer half into blender or food processor and blend until liquidised (or use an immersion blender). Stir into the rest of the soup.

Taste and adjust seasoning if needed. Sprinkle with the smoked paprika or red pepper flakes. Serve garnished with chopped parsley or chives. Stovetop method Heat the oil in a medium saucepan. Add the onion, carrots and celery and cook over medium high heat, stirring, for 4 minutes. Add the garlic and stir for another minute.

Add the potatoes, corn, salt and garlic powder and stir to combine. Pour in the vegetable stock and bring to a simmer. Cook for about 15 minutes or until the potatoes are fork tender.

Stir in the almond milk and arrowroot slurry. Bring to a simmer for 3 minutes or until heated through.

If you like your soup really thick, transfer half into a blender or food processor and blend until liquidised. You can also use an immersion blender. Stir into the rest of the soup.

Taste and adjust seasoning if needed. Sprinkle with the smoked paprika or red pepper flakes. Serve garnished with chopped parsley or chives. Notes You can replace the white potatoes (I used Maris Piper) with sweet potatoes if you prefer. Nutritional Info Calories: 165 kcal | Carbohydrates: 26 g | Protein: 4 g | Fat: 6 g | Sodium: 807 mg | Potassium: 493 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 3840 IU | Vitamin C: 13.6 mg | Calcium: 85 mg | Iron: 2.2 mg Tried this recipe? Mention @supergolden88 or tag #supergoldenbakes

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