This post is sponsored by The Little Potato Company.
Need to combat the increasingly chilly autumn temperatures? Make this Vegan Instant Pot Little Potato & Corn Chowder! It's the perfect cozy, warm-you-up meal. Don't have an Instant Pot? No problem! You can easily make this recipe on your stove-top too!
This comforting chowder is best with a couple of thick pieces of French bread or a handful of crackers. It's creamy, savoury, a little bit smoky, and flecked with sweet corn. We topped our bowls with fresh chives, crumbled tempeh bacon, corn, and pepper.
This hearty vegan chowder requires a few simple ingredients to make. First of all, you're going to need Little potatoes! Like their name suggests, The Little Potato Company specializes in growing Little potatoes. Little potatoes aren't large potatoes harvested early while they're still immature. They're fully mature Creamer potatoes. Growing the best Creamer potatoes is what The Little Potato Company does!
For this Vegan Instant Pot Little Potato & Corn Chowder we're going to use a bag of their Terrific Trio Creamer potatoes. These Creamer potatoes are colourful little gems, a lovely mix of yellow, red, and blue Little Potatoes. They're perfect for a potato-centric recipe like this one!
To make this vegan chowder, we'll need those pretty Creamer potatoes, as well as corn kernels, leeks, tempeh bacon, coconut milk, and a few other pantry staples. Don't worry about this chowder tasting coconut-y. We won't use much, just enough to make this soup creamy and super decadent. If you're really averse to any trace of coconut flavour you can use unsweetened soy milk instead.
If you want to make this recipe on your stove-top:
Add an extra cup or two of water and simmer for 15 minutes, or until the soup reduces to your desired thickness and the potatoes are tender. Easy!
We have many more potato soup recipes on the blog that are cozy and warming for fall! Try out our Vegan Leek & Potato Soup, Vegan Loaded Baked Potato Soup, Easy Vegan Shōyu Ramen, or our Creamy Red Coconut Curry Soup!
This post is sponsored by The Little Potato Company.
We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
Learn more about why we love Little Potatoes at www.littlepotatoes.com
Vegan Instant Pot Little Potato & Corn Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hours 5 minutes
- Yield: 6 servings 1x
- Category: Lunch and Dinner
- Cuisine: Vegan
Description
This Vegan Instant Pot Little Potato & Corn Chowder is a hearty, comforting soup. It's creamy, a little smoky, and flecked with sweet corn. Don't have an Instant Pot? You can easily make it on your stove top too!
Ingredients
- ¼ cup (60ml) olive oil or vegan butter
- 1 - 1.5lb (680g) bag of The Little Potato Company’s Blushing Belles
- 2 cups (500ml) leeks (1 leek, white part only - 160g)
- 2 cloves garlic, minced
- 7 slices tempeh bacon, crumbled
- ½ cup (125ml) unbleached all-purpose flour
- 6 cups (1500ml) vegetable broth
- ½ cup (125ml) frozen corn kernels
- ½ cup (125ml) coconut cream (can be substituted with unsweetened soymilk)
- ½ tbsp (7.5ml) white vinegar
- Salt, to taste
- Black pepper, to taste
- Chives, chopped, for topping
Instructions
- With the lid off, turn Instant Pot on to “Sauté” and choose the “Normal” heat level. Wait for the Instant Pot to preheat. Add the olive oil or vegan butter and wait for 1 minute. Add the crumbled tempeh bacon. Cook, stirring often, until the tempeh bacon is just browned, about 2 minutes.
- Remove about ¼ of the crumbled, browned tempeh bacon. Set aside for topping.
- Add the garlic and stir. Add the leeks and stir and cook for 1 minute, until the leeks are tender and translucent.
- Add the potatoes and flour. Mix well. Cook for 1 minute, stirring constantly.
- Add approximately 2 cups of vegetable stock to deglaze the bottom of the Instant Pot. Add the remaining vegetable stock.
- Securely close the lid on your Instant Pot, turn the valve to the “Sealing” position. Turn the Instant Pot on to “Manual” or “Pressure Cook”. Set timer for 10 minutes.
- After cooking, quick release the pressure on your Instant Pot by carefully moving the valve to “Venting”. Once the Instant Pot has released all pressure, carefully remove the lid.
- Change Instant Pot setting to “Sauté”, heat level “Normal”. Add corn kernels and simmer until thickened. Add coconut cream and vinegar. Stir.
- Taste and adjust seasoning.
- Serve topped with bacon and chives.
Notes
Making stove top Vegan Little Potato & Corn Chowder:
Add an extra cup or two of water and simmer for 15 minutes, or until the soup reduces to your desired thickness and the potatoes are tender. Easy!
CWlaz
Made this for tonight’s meal. Used immersion blender before adding the corn, and left out the cream/milk and vinegar as the texture was already very soupy so no need for more liquid.
Served with Cheddar Cheese Scones, which were a great accompaniment. (Cornbread could also work, I think.)
★★★★
Andre DeVine
Well this was a fail in the instant pot. I couldn’t find Tempe Bacon so I decided to go with plant based bacon from the grocery store. When Ingot to the pressure cook step, my instant pot turned off due to food burn error. The leek/bacon/flour mixture burned to the bottom of the pot despite the deglazing step. So I transferred everything to a Staub soup pot, added the last of the remaining ingredients and am now letting it simmer for the rest of the day to see if the little potatoes cook and break down. Wish me luck.
Nora H.
Exquisite! My daughter and I both like heat so we added smoky paprika and cayenne to taste with wonderful results! Deep, rich, creamy, winter comfort perfection! We served with a side of honey cornbread and vegan butter. Yum!
★★★★★
Sarah M
This was delicious and readily devoured with gusto by my entire family. I'm the only vegetarian and the non-believers were blown away. Thank you so much! I adjusted the recipe slightly, I pureed after adding the corn. Otherwise, I-quite uncharacteristically- followed the recipe 🙂
★★★★★
Becky
Hey! I really enjoyed this recipe! Thanks for sharing it. I just wanted to flag that the nutritional info at the bottom is off pretty significantly if it's 1/6th of the recipe, so cooks who need that info should double check it elsewhere using the ingredients. If you're calorie-conscious, I can confirm that it's still quite good if you cut down a lot on the oil (I used a quarter of what's suggested) and don't add the coconut cream (I used an immersion blender a bit before adding the corn to thicken it up some instead).
★★★★
Brittany
Thank you so much Becky! I'll double check that nutrition info because you are right, that does seem off.
Cheryl
Mmm....this looks so good. I've never tried tempeh bacon but I definitely will now. Great recipe with the little potatoes and leek combo--simply delicious🍲.
★★★★★
Brittany
Thank you so much Cheryl!
Kathleen @ Produce On Parade
Oooo corn chowder is a favorite in our house. I love making everything I can in the pressure cooker. Makes dinner so fast! This looks absolutely beautiful!
Brittany
Thank you so much Kathleen! I've become a big fan of pressure cooking too, I love fast meals 🙂
Maria Beury
Could I make this in the Crockpot? If so, how long should I cook it?
Thanks so much!
Brittany
I haven't tried it in a Crockpot and I've actually never used one! I'd recommend making it on your stovetop, I do know that that will work. If you want to try it in your Crockpot keep in mind that you'll need to add more liquid because very little liquid is lost in the Instant Pot. I'm not sure about timing, do Crockpots cook at lower heat? I'd probably begin with 20 minutes or so and test the potatoes at that point?
marla watt
Tehe crock pots cook in hours, not minutes. This recipe looks fantastic!!
★★★★★