Instant Pot Corn Chowder With Sweet Potato
A tasty and healthy chowder recipe that is quick and easy to make.
Servings 6
Calories 144kcal
Equipment
Ingredients
- 4 cups (750g) sweet corn fresh or defrosted from frozen or canned
- 4 green onions finely chopped
- 2 sweet potatoes peeled and cut into very small cubes
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- 4 cups (875 ml) vegetable broth
- 1 ½ cups plant based milk
- salt to taste
Instructions
- Add the vegetable broth into the Instant Pot Insert followed by the sweetcorn kernels, green onions, sweet potatoes, garlic puree, smoked paprika and salt.
- Cover the Instant Pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 10 minutes.
- When done do a QPR (quick pressure release) and let the chowder cool for a few mins, before transferring half into a blender and blending until smooth.
- Return the blended corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.
Stove Top Instructions
- Heat the olive oil in a pot over medium heat. Add sweet potato and cook for 5 minutes.
- Then in the garlic purée and smoked paprika and cook for 30 seconds until fragrant.
- Mix in the vegetable broth, bring to the boil and simmer for about 10 minutes or until the sweet potato is tender.
- Stir in the sweetcorn kernels and spring onions, bring to the boil and simmer for 2 minutes.
- Switch off the heat and mix in the milk.
- Let the chowder cool for a few minutes, before transferring half into a blender and blending until smooth.
- Return the blended sweet corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.
Notes
- Fresh corn tastes so good in this, but defrosted frozen corn kernels will work too.
- If not vegetarian, you can use chicken broth or beef broth.
- Adaptable. You can use other plant-based milk. If not vegan, then use regular milk instead in the recipe.
- For a thinner soup, add an extra half to one cup of broth.
- Stir in some corn starch if you want a thicker corn chowder.
- For a richer soup, use plant-based heavy cream instead of plant-based milk.
- Cook time does not include time for the Instant Pot to come up to pressure or for the pressure to release.
- Storage - keep leftovers in the fridge for up to 4 days.
- There are 2 WW Blue Plan SmartPoints in a serving of this.
Nutrition
Calories: 144kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 937mg | Potassium: 327mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6775IU | Vitamin C: 4.5mg | Calcium: 98mg | Iron: 1.1mg