By: Amy Katz · Published: · Last modified: · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.
4.99 from 84 votes
Jump to Recipe Pin
Creamy and comforting, Vegan Potato Corn Chowder is easy to make in an Instant Pot. This 30 minute one-pot meal is like a hug in a bowl. But don't worry if you don't have an electric pressure cooker. Stove-top instructions are also provided.
When you're looking for a hearty dinner on a cold night, nothing beats a hot bowl of soup. And if you can make it in your Instant Pot, it's even better since you don't need to stir it or watch it while it cooks.
Whether you are new to pressure cooking or an experienced pro, this recipe is practically fool-proof. And if you've already tried making Vegan Wild Rice Soup, I know you'll enjoy this chowder, too.
Jump to:
- Why you'll love this recipe
- Ingredients
- Instant Pot instructions
- Stove-top instructions
- Serving suggestions
- Storing
- Recipe FAQs
- More vegan potato soup recipes
- 📋 Recipe
- 💬 Comments
Why you'll love this recipe
- It's ready to eat in 30 minutes.
- It tastes creamy even though it's both oil-free and dairy-free.
- It's a complete one-pot meal.
Ingredients
- Onion
- Garlic
- Carrots
- Celery
- Potatoes (Yukon gold or yellow potatoes work the best in this recipe.)
- Bay leaf
- Dried thyme
- Vegetable broth (Low sodium is preferable.)
- Frozen corn (If you want to preserve some of your summer corn so you can use it in recipes like this soup, check out how to blanch and freeze fresh corn from Food Love.)
- Raw cashews
NOW Foods Organic Unsalted Raw Cashews
- USDA Certified Organic and Non-GMO
- Climate Pledge Friendly
- Store in the freezer to preserve freshness
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
😋 FREE Instant Flavor Guide!
No more boring meals for you!
Instant Pot instructions
- Using the Saute function, add the onion with a little water and saute for a couple of minutes until the onion is soft.
- Add the garlic and saute for 30 seconds, then add the carrots and celery.
- Once the vegetables are slightly soft, hit the cancel button. Then add the potatoes, bay leaf, and dried thyme to the Instant Pot.
- Add in the vegetable broth, and give the mixture a stir. Close the lid, push the manual button, and set the timer for 4 minutes.
- Once the 4 minutes are up, quick release the pressure. Take this time to process the cashews and water in your blender to make the cashew cream. Once the pressure is released, open the lid.
- Add the defrosted frozen corn to the soup.
- Pour in the cashew cream.
- Stir well, season to taste with salt and pepper, and serve. Or you can keep it on the warm function until you're ready to eat the potato corn chowder.
Stove-top instructions
The method for making this soup in a large pot on the stove is similar to the Instant Pot instructions. Saute the vegetables over medium heat, then add the potatoes, herbs, and broth.
When the potatoes are partially soft when pierced with a fork, add the corn. Continue to cook until the potatoes are tender.
Stir in the cashew cream. Then season to taste with salt and pepper and serve.
Serving suggestions
This Instant Pot one-pot meal is a complete lunch or dinner on its own. But it's also delicious served with a quick salad like spinach and chickpea salad or tomato and onion salad.
And if you enjoy some warm crusty bread with your soup, I recommend Bread SRSLY sourdough from San Francisco. This vegan and gluten-free bread is my favorite, and you can get 15% off your first order with code VEGGIESSAVETHEDAY. It stores wonderfully in the freezer.
Storing
Leftover potato corn chowder can be refrigerated in an airtight container for up to 3 days and reheated on the stove or in the microwave. For best results, do not freeze.
Recipe FAQs
What can I substitute for cashew cream?
Canned full-fat coconut milk, pureed white beans, or pureed silken tofu can all be used in place of the cashew cream. You will need about ½ cup.
Can white beans be substituted for the cashews?
Yes, for a nut-free option you can puree Cannellini beans, also known as white kidney beans. You may need to add a little water as you are blending to achieve the consistency of cream.
Can Russet potatoes be used in place of Yukon gold?
Russet potatoes are too starchy and will fall apart in the soup. If you don't have yellow or gold potatoes, Red Bliss potatoes are a good substitute.
More vegan potato soup recipes
- Vegan Vegetable Soup with Beans and Potatoes
- Instant Pot Vegan Potato Leek Soup
- Red Lentil Potato Soup
- Lemony Chickpea Potato Soup
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Vegan Potato Corn Chowder Instant Pot Recipe
Creamy and comforting, Vegan Potato Corn Chowder is easy to make in an Instant Pot. This 30 minute one-pot meal is like a hug in a bowl.
4.99 from 84 votes
Print Pin
Special diet: gluten-free, oil-free, soy-free, vegan
Course: Soup
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 30 minutes minutes
Servings: 6
Calories: 330kcal
Author: Amy Katz
Equipment
Ingredients
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 6 cups diced yellow or gold potatoes, (about 6 medium potatoes)
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 2 cups frozen corn, defrosted
- ½ cup raw cashews
- ½ cup water
- salt, to taste
- pepper, to taste
US Customary - Metric
Instructions
Push the saute button on the Instant Pot. Add the onion and a splash of water. Saute for a couple of minutes until the onion is slightly soft.
Then add the garlic and saute for 30 more seconds.
Next add the carrots and celery. Saute for another few minutes until the vegetables start to soften.
Press the cancel button. Add the potatoes, bay leaf, thyme, and vegetable broth to the Instant Pot.
Give the ingredients a stir to combine. Then close the lid.
Press the manual (pressure cook) button and set the timer for 4 minutes (on high).
Meanwhile, combine the cashews and water in a high-speed blender to make the cashew cream. Blend until completely smooth.
Once the 4 minutes is up, quick release the pressure by turning the valve. Once the pressure has been released, remove the lid.
Add the corn to the soup and stir.
Then pour in the cashew cream and stir the soup to combine.
Add salt and pepper, to taste, and enjoy.
Notes
Storing:
Leftover soup can be refrigerated for up to 3 days. Reheat on the stove or in the microwave. For best results, do not freeze.
Substitutions:
In place of the cashew cream, you can use canned full-fat coconut milk, pureed Cannellini (white kidney) beans, or pureed silken tofu. You will need about ½ cup.
If Yukon gold or similar potatoes are unavailable, Red Bliss are a good alternative. Russet potatoes are not a good choice for this recipe since they are starchy and will not hold their shape.
Stove-top instructions:
In a large pot over medium heat, saute the vegetables. Then add the potatoes, herbs, and broth. When the potatoes are partially soft when pierced with a fork, add the corn. Continue to cook until the potatoes are tender. Stir in the cashew cream. Then season to taste with salt and pepper and serve.
Nutrition
Calories: 330kcal | Carbohydrates: 65g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 49mg | Potassium: 1385mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3654IU | Vitamin C: 55mg | Calcium: 60mg | Iron: 3mg
Nutritional information is an estimation only.
This post was updated to include ingredient substitutions. The recipe remains unchanged.
More Vegan Soup and Stew Recipes
- Vegan Pesto Orzo Soup
- Vegan Black Bean Chili
- Spanish Chickpea Stew with Spinach
- Mediterranean Lentil Soup
About Amy
Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.
Reader Interactions
Comments
All commentsI made thisQuestions
Linda DeWitt
I'm scaling up the recipe to make for a group retreat (60 servings) and would like to make it the week before and freeze it, but your instructions say "for best results, do not freeze". What if I make it and freeze, but wait to add the cashew cream the day of once it's defrosted and warmed up? Would that work?
Reply
Amy Katz
Hi Linda, I personally don't like to freeze soups with potatoes because the texture of the potatoes will become grainy.
Reply
Gerry
We loved this corn chowder. Simple and very good. I added extra corn.Reply
Lori
This was delicious. I made it exactly as written using my instant pot. Thank you.Reply
