Vegetarian Corn Chowder (Instant Pot)

This Easy Instant Pot Vegetarian Corn Chowder is a must-try if you're looking for a flavorful vegetarian and vegan-friendly soup. It's ready in just about 20 minutes, from prep to finish, making it perfect for a busy weeknight meal.

If you are looking for other soup recipes, let me share a few of my favorite vegetarian options. My Southwestern pumpkin and black soup is always on my winter soup rotation. It is vegetarian, but so filling. Another vegetarian soup made in the Instant Pot is vegetable barley soup. This is a soup designed for comfort on cold winter evenings.

Ingredients

• Corn- you can use either fresh or frozen- I used frozen for the photos.
• Potatoes—Red or yellow potatoes hold up best in this recipe. You can use Russets, but they tend to fall apart when cooked in soups.
• Carrots, onions, and celery- the trifecta in most soup recipes.
• Minced garlic- This is not the same as garlic powder or garlic salt.
• Vegetable broth- Make your own or buy it.
• Salt, black pepper, cayenne pepper, and paprika
• Cornstarch- optional for a thicker chowder.
• Coconut Milk- I prefer full-fat coconut milk.

How To Make The Vegetarian Chowder

1. Cut and prep all your vegetables. Pour everything, except the coconut milk into the Instant Pot, or whatever pressure cooker you are using.
2. Set the lid to seal and cook at pressure high for 4 minutes.
3. Once the time is up, quick release the pressure and once it is released, remove the lid.
4. The next 2 steps are optional- it is my preference for a thicker chowder.
5. First, remove about 1 cup of corn and pulse it in a food processor, then stir it back in. Other vegetables will come with the corn, and that is okay.
6. Set the pressure cooker to sauté and cook for 2-3 minutes.
7. Mix the cornstarch and water to form a thick paste. Pour it into the boiling soup while stirring constantly.
8. Pour in the coconut milk, adjust the seasonings as needed and serve.

Variations to try

• Red Bell Peppers – Adds color and a mild sweetness.
• Canned Beans – Black beans or cannellini beans add protein and make the chowder more filling.
• Zucchini or Summer Squash – For extra texture and mild flavor.
• Smoked Paprika – A smoky spice to complement the sweet corn.
• Jalapeños or Poblano Peppers – For a spicy kick.
• Lime Juice or Zest – Adds a bright, tangy contrast to the richness of the coconut milk.
• Spinach or Kale – Stir in greens for a nutrient boost and additional texture.
• Nutritional Yeast – Adds a cheesy, umami flavor.
• Fresh Herbs – Cilantro, parsley, or thyme can bring a burst of freshness.
• Roasted Corn Kernels – For a smoky, caramelized flavor on top.

Topping ideas

• Crumbled tortilla chips – For added crunch and a Tex-Mex twist.
• Diced avocado – Adds a creamy, rich contrast to the chowder.
• Chopped fresh herbs – Cilantro, parsley, or chives bring a fresh, vibrant flavor.
• Sliced green onions – A subtle onion flavor and a pop of color.
• Roasted corn kernels – Intensify the corn flavor and add a caramelized, slightly smoky note.
• A drizzle of olive oil or vegan cream – Adds extra richness.
• Red pepper flakes – For a spicy kick.
• Pickled jalapeños – If you want a tangy, spicy contrast.
• Nutritional yeast – A vegan-friendly option to add a cheesy flavor.

I love how simple this chowder is and how unassuming. Like it knows its value lies in the freshness and seasonality of its ingredients.

Breads to serve with corn chowder

What is a great soup without bread or rolls to go with it? Well, still good, but bread makes everything better! Here are a few suggestions:

• Jalapeno Skillet Cornbread
• Honey Oatmeal Bread
• Multigrain Bread
• Parkerhouse Rolls
• Rye Pretzel Buns

Vegetarian Corn Chowder (Instant Pot)

Amy Sandidge

This Easy Instant Pot Vegetarian Corn Chowder is a must-try if you're looking for a flavorful vegetarian and vegan-friendly soup. It's ready in just about 20 minutes, from prep to finish, making it perfect for a busy weeknight meal.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Ingredients

  

1x2x3x

• 4 cups fresh or frozen corn
• 4 cups 1-inch cubed red potatoes
• 1 cup chopped celery
• 1 cup chopped onions
• 1 ½ cups peeled and cut carrots
• 1 tablespoon minced garlic
• 10 cups vegetable broth
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• 4 tablespoons cornstarch optional
• 2 tablespoons water
• 1 15-ounce full-fat coconut milk

Instructions

 

• Cut and prep all your vegetables. Pour everything, except the coconut milk, cornstarch, and water into the Instant Pot, or whatever pressure cooker you are using.
• Set the lid to seal and cook at pressure high for 4 minutes.
• Once the time is up, quick release the pressure and once it is released, remove the lid.
• The next 2 steps are optional- it is my preference for a thicker chowder.
• First, remove about 1 cup of corn and pulse it in a food processor, then stir it back in. Other vegetables will come with the corn, and that is okay.
• Set the pressure cooker to sauté and cook for 2-3 minutes.
• Mix the cornstarch and water to form a thick paste. Pour it into the boiling soup while stirring constantly.
• Pour in the coconut milk, adjust the seasonings as needed and serve.

Keyword corn chowder, summer vegetable soup, vegan corn chowder, vegan soup base, vegetarian soup

Tried this recipe?Let us know how it was!

• Soups
• Pressure Cooker