Creamy Sweet Corn Chowder - Stovetop & Instant Pot
There’s nothing better than a warm, hearty bowl of corn chowder to comfort you on a chilly day. This creamy corn chowder is packed with sweet corn, tender potatoes, and colorful veggies, all simmered in a rich coconut milk broth. The best part? You can make it on the stovetop or in the Instant Pot for a quick and easy meal. It’s cozy, satisfying, and naturally dairy-free—perfect for any time of year!
Servings 8
Ingredients
- 1 tbsp minced garlic
- 1 cup shallots or white onion chopped
- 6 ears sweet corn or 16 oz. frozen sweet corn
- 2 cups sweet peppers chopped
- 2 cups carrots chopped
- 2 cups celery chopped
- 2 lb. white potatoes peeled and cubed
- 1 15 oz. can organic coconut milk
- 5 cups vegetable broth
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp salt
Instructions
Prep Work
- Prep the corn - If using fresh corn, clean the ears and remove the kernels. I like to break them in half and chop the kernels in five horizontal strokes.–
- Make the cream corn – Blend 1 cup of vegetable broth with the kernels from two cobs to create a creamy base. (Shortcut: You can use a can of cream-style corn instead!)
- Prep the potatoes – Weigh, peel, and chop the potatoes. If you’re not cooking them right away, store them in water to prevent browning.
- Chop the veggies – Clean and chop the carrots, celery, and peppers.
- Prep the garlic and shallots – Peel and chop the shallots and garlic.
Stovetop Instructions
- Sauté the aromatics – In a large pot, heat ¼ cup of water over medium heat. Add the garlic and shallots and sauté until the shallots are translucent (about 3–4 minutes).
- Cook the vegetables – Add the chopped carrots, peppers, and celery. Cook for 8–10 minutes, stirring occasionally.
- Add seasonings – Stir in the thyme, paprika, and salt. Let the flavors develop for 1–2 minutes.
- Simmer the chowder – Add the coconut milk, vegetable broth, cream corn mixture, and potatoes. Bring to a boil, then reduce heat and simmer on low for 1 hour, stirring occasionally.
- Serve and enjoy – Ladle into bowls and garnish with fresh herbs or a sprinkle of paprika.
Instant Pot Instructions
- Sauté the aromatics – Turn on the Instant Pot to "Sauté" mode. Add ¼ cup of water, garlic, and shallots. Cook until the shallots are translucent (about 3–4 minutes).
- Add the vegetables and seasonings – Stir in the carrots, peppers, and celery. Sauté for another 5 minutes, then add the thyme, paprika, and salt.
- Pressure cook – Add the coconut milk, vegetable broth, cream corn mixture, and potatoes. Close the lid, set the valve to "Sealing," and cook on High Pressure for 10 minutes.
- Natural release – Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- Serve and enjoy – Stir well and serve hot.
Notes
Thicken it up – If you want a thicker chowder, mash some of the potatoes with a fork or use an immersion blender.
Make it spicy – Add a pinch of cayenne or red pepper flakes for some heat.
Add protein – Toss in cooked chickpeas or white beans for extra protein.
Make it spicy – Add a pinch of cayenne or red pepper flakes for some heat.
Add protein – Toss in cooked chickpeas or white beans for extra protein.