This Instant Pot Chipotle Corn and Cauliflower Chowder uses fresh summer corn; is tangy and creamy with a kick!
Instant Pot Chipotle Corn and Cauliflower Chowder
There is nothing more delicious than fresh summer corn – and living in Florida, we’re lucky to have fresh corn almost year-round! I especially love this starchy veg as a BLT Chopped Salad for a light lunch/dinner, or as a Corn Salsa that’s perfect for a party.
This chowder combines the end of summer and the unofficial start of soup season (fall) in one comforting bowl with a chipotle kick. And it’s made in an electric pressure cooker so while we’re dreaming of all things autumn, it’s not quite time to simmer anything on the stove just yet. See more Instant Pot recipes here.
If you don’t have an Instant Pot or other electric pressure cooker, I’ve included instructions for this corn chowder below. You will want to make sure to use a blender or immersion hand blender to combine all of the flavors together before enjoying this Chipotle Corn and Cauliflower Chowder.
Ingredients for this recipe
This Corn Chowder is rich and creamy, and incredibly comforting. In order to achieve that creamy chowder texture, you’ll use cauliflower and potatoes, with canned coconut milk (I promise you this soup will not have a coconut flavor whatsoever).
Because this chowder gets blended at the end, don’t worry much about precisely chopping the veggies. They can just be a quick rough chop.
Here are the main players in this corn chowder:
- Fresh sweet corn: Completely optional but I highly suggest you either grill the corn in a grill pan or over an open flame before removing the kernels from the cob. This will add a smoky layer of flavor that’s just incredible!
- Cauliflower florets: cauliflower will add potassium and a creamy consistency that you don’t want to miss in this chowder! You can either cut and core approx half of a cauliflower head (use the other half for cauliflower fried rice) , or buy a bag of already prepped florets.
- Potatoes: Yukon golds or you can use baby red potatoes. Potatoes are a must with any corn chowder and add another layer of creamy goodness.
- Chipotle peppers: in Adobo sauce. This adds a slight kick if you use the peppers only. If you like extra heat, add a bit of that adobo sauce to the mix.
- Nutritional Yeast: To keep this chowder vegan, we’re omitting any cheese, but I suggest 1/4 cup of nutritional yeast for a cheesy flavor full of nutrients.
- Vegetable broth: if you’re not vegan or making this vegetarian, you can use chicken broth as well.
- Coconut milk: will add a richness the same way heavy cream or whole milk does (which is typically suggested in corn chowder)
How to store
- To Store. Refrigerate leftover Chipotle Corn and Cauliflower Chowder in an airtight storage container for up to 4 days.
- To Reheat. Warm leftovers on the stovetop in a saucepan over medium-low heat or in the microwave.
- To Freeze. Freeze Corn and Cauliflower Chowder in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Because there is no dairy, this should not separate, but if it does, I’d recommend reheating on the stovetop versus the microwave so that you can stir to combine as the chowder warms through.
Instant Pot Chipotle Corn and Cauliflower Chowder
Ingredients
- 4 ears fresh sweet corn, husked and silked - or 3 cups canned or frozen kernels
- 2 tablespoons olive oil or coconut oil
- 1 medium yellow onion, chopped
- 1 cup celery, chopped - about 2-3 ribs of celery
- 1 large carrot, peeled and chopped
- 4 cloves garlic, minced
- 3-4 small Yukon gold, peeled and diced - or baby red potatoes
- 12 ounces cauliflower florets
- 2 Chipotle peppers in Adobo sauce
- 1 bay leaf
- 1/4 cup nutritional yeast - optional
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt, plus more to taste
- 1 teaspoon pepper, plus more to taste
- 3 cups low-sodium vegetable broth
- 1 13.5-ounce can full-fat coconut milk
- optional garnishes: green onion, chives, crushed red pepper
Instructions
INSTANT POT
- If using fresh corn: Slice corn kernels off the cob and set aside. OPTIONAL: you can grill the corn in a grill pan or over an open flame before removing kernels for added flavor.
- Press the SAUTE function and add oil to electric pressure cooker. Once hot, add onion, celery and carrots. Saute 4-5 minutes, until soft. Add in minced garlic and saute for 2 more minutes.
- Add the potatoes and cook for 5 more minutes, stirring often to prevent sticking to pot. Hit CANCEL to stop.
- Add the corn kernels, cauliflower florets, chipotle peppers, bay leaf, nutritional yeast (if using), smoked paprika, ground cumin, 1 teaspoon salt, 1 teaspoon pepper, vegetable broth, and coconut milk. Stir well to combine.
- Set pot to seal and cook on MANUAL high pressure for 6 minutes.It will take about 15 minutes for the pressure to build. Once done, allow to NATURAL RELEASE FOR 5 minutes - then release pressure valve and remove the lid carefully.
- Discard bay leaf, stir and adjust to taste to see if more salt and pepper is needed.
- Remove about 3 cups of the soup to a blender and blend until smooth. Alternatively, you can use an immersion blender to blend about half the soup until smooth. Stir the blended soup back into the pot.
- Serve immediately and garnish with green onions, chives or crushed red pepper, if desired.
STOVETOP
- If using fresh corn: Slice corn kernels off the cob and set aside. OPTIONAL: you can grill the corn in a grill pan or over an open flame before removing kernels for added flavor.
- Heat a large heavy bottomed pot (like a Dutch oven or stock pot) on medium heat. Once hot, add onion, celery and carrots. Saute 4-5 minutes, until soft. Add in minced garlic and saute for 2 more minutes.
- Increase heat to Medium High. Add the corn kernels, potatoes, cauliflower florets, chipotle peppers, bay leaf, nutritional yeast (if using), smoked paprika, ground cumin, 1 teaspoon salt, 1 teaspoon pepper, and vegetable broth. Stir well to combine.
- Bring to a low boil, then reduce heat to Medium Low.
- Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
- Discard bay leaf, stir and adjust to taste to see if more salt and pepper is needed.
- Remove about 3 cups of the soup to a blender and blend until smooth. Alternatively, you can use an immersion blender to blend about half the soup until smooth. Stir the blended soup back into the pot.
- Pour in coconut milk and stir in to heat through with blended chowder.
- Serve immediately and garnish with green onions, chives or crushed red pepper, if desired.
Notes
How to store
- To Store. Refrigerate leftover Chipotle Corn and Cauliflower Chowder in an airtight storage container for up to 4 days.
- To Reheat. Warm leftovers on the stovetop in a saucepan over medium-low heat or in the microwave.
- To Freeze. Freeze Corn and Cauliflower Chowder in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Because there is no dairy, this should not separate, but if it does, I'd recommend reheating on the stovetop versus the microwave so that you can stir to combine as the chowder warms through.
Nutrition
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