Vegetarian Corn Chowder IP

By MaryEllen

This Pressure Cooker Vegetarian Corn Chowder is a Vegan, plant-based, healthy soup made with fresh ingredients. The cobs add a special richness to the chowder. If you use frozen corn, try to get your hands on at least one cob of fresh.

Ingredients

• 1 Tablespoon Coconut Oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 1/8 teaspoon Crushed Red Pepper flakes, or to taste
• 1/2 teaspoon Cumin, or to taste
• 5 ears Corn on the Cob, corn kernels removed, cobs reserved
• 3 Large Carrots, cut into chunks
• 3 Yukon Gold Potatoes, cut into chunks
• 4 cups Vegetable Broth
• 1 Tablespoon Potato Starch or Arrowroot
• 1 cup Coconut Milk
• 1 Lime, just the juice
• 1 teaspoon Smokey Paprika, or to taste
• 1 teaspoon Salt, or to taste
• 1 teaspoon Black Pepper, ground, or to taste
• Garnish
• Chives
• Corn Kernels
• Fresh Herbs

Details

Servings 6
Adapted from thisoldgal.com

Preparation

Step 1

Remove corn from the cobs.
Add onions, carrots, red pepper flakes and corn kernels and sauté for about 4 minutes, or until onions start to become translucent.
Add garlic and sauté for 1 minute.
Add vegetable broth, potatoes, corn cobs, salt and pepper
Lock on the lid and cook for 6 minutes.
When Beep sound, allow a 15-minute Natural Pressure Release.
Remove corn cobs.
Add potato starch to coconut milk and whisk until blended. Add lime juice.
Add to Pressure Cooker cooking pot.
Select Sauté and using an immersion blender, process until smooth.
Garnish with corn kernels and fresh herbs.

Notes
Frozen corn can be used in place of fresh corn.