Description
This easy vegan corn chowder recipe is the best instant pot soup for cold lazy days. Smoky, sweet & creamy, and easy to make!
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 1 bell pepper, roughly chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 1/2 teaspoon cayenne pepper
- 1 can full-fat coconut milk
- 2 cups vegan chicken broth (or vegetable broth)
- 4oz can fire-roasted diced green chilies
- 1 lb bag frozen yellow corn
- 1 cup red lentils, rinsed
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Top with: Vegan sour cream & green onions
- Serve with: Crusty bread or over rice
Utensils:
Instructions
- Roughly chop up onion and bell pepper. You will blend the chowder at the end, so you don’t have to chop them thinly.
- Heat a large pot over medium-high heat and drizzle in some oil. Toss in the chopped onion and bell pepper, and sauté for a few minutes until they turn translucent and fragrant.
- Stir in the smoked paprika, cumin, chili powder, garlic powder, and nutritional yeast. Let the spices toast for about a minute to release their flavors.
- Pour in the coconut milk, vegan chicken stock, diced green chiles, frozen corn, rinsed red lentils, and a bay leaf.
- Bring the pot to a boil, then lower the heat to a gentle simmer. Cover with a lid and cook for 25 minutes, or until the lentils are soft.
- Remove the bay leaf before blending. Use an immersion blender to blend the chowder to your desired consistency. You can make it completely smooth or leave it a bit chunky.
- Taste and add more salt and pepper to your preference. Serve with vegan sour cream, green onions, and some crusty bread or over rice. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 40
- Category: Soups
- Cuisine: American
