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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

Drop The Weight, The Meds & The Emotional Baggage!

© 2019 Going Vegan For Health, LLC

Vegan For Health Blog

Easy Vegan Instant-Pot Creamy Corn Chowder

June 28, 2019

Now, I've made two kinds of Corn Chowder from the Forks Over Knives website and both have been ridiculously complicated. So I took the easier FOK Corn Chowder recipe, which I loved the taste of, and completely hacked to the max to adapt it for the Instant Pot.

 

I also removed all the silly, unnecessary blender steps by using an immersion blender instead.

 

In addition, I reduced the fat and annoyance of using almond flour to thicken the soup and replaced it with a streamlined lower-fat version that's such a pleasure to both whip up quickly and eat. I changed so many things that it warrants  it's own recipe write up so you know how to make a vegan oil-free corn chowder the easy delicious way!

 Vegan Cooking Level: Beginner

 

Ingredients:

 

1 diced yellow onion

2 large garlic cloves, shredded (I always use a cheese grater for this step )

4 medium Yukon gold potatoes, diced in 1-inch chunks

1 32 ounce bag frozen corn kernels

1 red bell pepper, diced

1 large carrot, diced

1 large celery stalk, diced

1 tbsp. fresh parsley, chopped fine

1 tbsp. fresh thyme, chopped fine

1 tsp. Mrs Dash salt-free seasoning

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp pepper

4 cups vegetable broth

1/4 cup garbanzo (chickpea) flour

 

How to get it in the Instant Pot:

 

You can make this the same way in a regular pot on the stove but just add 2-3 cups veggie broth.

 

STEP 1. Prep all veggies and spices (except garbanzo flour) and add them all to the Instant Pot. The Veggie broth should come just to the top of the veggies.

 

 

STEP 2:  Set the IP to "Seal". Press the soup button and walk away!

 

STEP 3:  Once done. Allow a "Natural Release" of pressure for 10-15 minutes. Swing the pressure release valve to "Vent" and open the pot. Use a ladle to add about half cup of hot soup liquid to your Garbanzo flour in a little bowl and stir to create a thickener and gently stir into your soup to combine.

 

STEP 4:  Use your immersion blender to gently pulse the texture to your desired consistency (See photo).

 

Serve & Enjoy!

 

I like adding a shot of smoked paprika to many of my soups and/or adding some separately steamed vegetables. I think folding in some spinach to wilt in this hot soup might also be divine and I look forward to seeing how you serve it when you post your pics in the

Free Plant-Empowered Woman Facebook Group, where thousands are finding 24/7 community and support for going vegan for your health.

 

 

What do you want to learn more about:

 

Whole Food Plant-Based Oil-Free Recipes?

Vegan Cooking & Adventure Trips & Retreats?

Working with me for serious weight loss & measurable health gains?

The Free Plant-Empowered Woman Facebook Group?

 

CLICK HERE!

 

 

-With Love, Broccoli & Vegan Weight Loss Magic✨

-Vegan Coach Naomi

 

 

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