Easy Vegan Instant-Pot Creamy Corn Chowder

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


1 diced yellow onion

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

4 medium Yukon gold potatoes, peeled, 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

On finishing:

1/4 cup garbanzo (chickpea) flour (or almond flour)

1/4 cup nut milk

How to get it in the Instant Pot:

(You can make this the same way in a regular pot on the stove.)

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 your immersion blender to gently pulse the texture to your desired consistency (See finished photo at top).

STEP 4: Add the almond milk and garbanzo flour to a small bowl and whisk about 20 seconds until completely smooth. Gently stir this creamy thickener into your soup to combine.

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

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-Vegan Coach Naomi

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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.

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