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Instant Pot Chipotle Corn and Cauliflower Chowder

Instant Pot Chipotle Corn and Cauliflower Chowder

This Instant Pot Chipotle Corn and Cauliflower Chowder uses fresh summer corn; is tangy and creamy with a kick!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 18 minutes
pressure time: 15 minutes
Total Time: 43 minutes
Servings: 6
Calories: 310kcal
Author: Nichole Crews

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

Serving: 1g | Calories: 310kcal | Carbohydrates: 33g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Fiber: 5g
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