Creamy & Spicy Instant Pot Chipotle Corn and Cauliflower Chowder: A Quick Vegan Delight
Embrace the vibrant flavors of late summer and the cozy comfort of autumn with this incredible Instant Pot Chipotle Corn and Cauliflower Chowder. This hearty, plant-based soup is a celebration of fresh, sweet corn, blended with creamy cauliflower and potatoes, and given an exhilarating kick from smoky chipotle peppers. It’s an effortlessly delicious recipe that brings a tangy, rich, and utterly satisfying experience to your table, perfect for a quick weeknight dinner or a comforting weekend meal.
Why You’ll Fall in Love with this Chipotle Corn Chowder
There’s nothing quite like the taste of fresh summer corn, and for those of us fortunate enough to live in regions like Florida, we get to enjoy this sweet, starchy vegetable almost year-round! While corn shines in light dishes like a BLT Chopped Salad or a festive Corn Salsa, it truly transforms into something magical when simmered into a rich and creamy chowder. This recipe beautifully bridges the gap between the last warm days of summer and the inviting chill of soup season, offering a bowl that’s both refreshing and deeply comforting.
What makes this specific chowder stand out is its incredible balance of flavors and textures. The sweetness of the corn, the velvety smoothness from the cauliflower and potatoes, and the distinctive smoky heat from chipotle peppers create a complex profile that tantalizes the taste buds. Plus, making it in an electric pressure cooker like the Instant Pot means you get all that slow-simmered flavor in a fraction of the time, leaving you more moments to dream of autumn leaves without hours spent over the stove. Discover more effortless Instant Pot recipes here.
No Instant Pot? No problem! We’ve included comprehensive instructions for preparing this delicious chipotle corn and cauliflower chowder on the stovetop as well. Regardless of your cooking method, the key to achieving that signature creamy texture and thoroughly blended flavor lies in using a blender or immersion hand blender at the end. This ensures every spoonful is perfectly smooth and bursting with all the incredible tastes we’ve layered into this fantastic dish.
Key Ingredients for the Ultimate Creamy Vegan Chowder
This Chipotle Corn and Cauliflower Chowder is designed to be incredibly rich, creamy, and deeply comforting, all while being entirely plant-based and dairy-free. We achieve that luscious chowder texture by cleverly incorporating cauliflower and potatoes, which thicken the soup beautifully when blended. The secret to its decadent creaminess without any dairy is canned full-fat coconut milk – and don’t worry, this soup will absolutely not taste like coconut! The other robust flavors ensure the coconut milk simply contributes to the luxurious mouthfeel.
One of the beauties of this recipe is that precise chopping isn’t necessary for many of the vegetables, as they will be blended smooth at the end. A quick, rough chop is perfectly adequate, saving you precious prep time. Here’s a closer look at the stars of this creamy vegan corn chowder:
- Fresh Sweet Corn: While you can certainly use frozen or canned corn (about 3 cups worth), fresh summer corn truly elevates this chowder. For an extra layer of depth and a delightful smoky nuance, I highly recommend grilling the corn in a grill pan or over an open flame before slicing the kernels off the cob. This simple step adds an incredible dimension of flavor that you won’t want to miss.
- Cauliflower Florets: The unsung hero for creaminess and nutrition! Cauliflower contributes a silky smooth texture when blended, acting as a natural thickener. It also packs a punch of potassium and other vital nutrients. You can either chop about half of a medium cauliflower head (save the other half for a delicious cauliflower fried rice) or opt for the convenience of pre-prepped florets.
- Potatoes: A classic chowder staple, potatoes add a comforting heartiness and another layer of natural creaminess. Yukon gold potatoes are ideal for their buttery texture and quick cooking, but baby red potatoes also work wonderfully, contributing a slightly firmer texture if you leave some chunks unblended.
- Chipotle Peppers in Adobo Sauce: This is where the magic happens for that signature smoky and spicy kick! Using just the peppers will impart a moderate heat and deep smoky flavor. If you crave extra heat, feel free to add a bit of the rich adobo sauce from the can to your taste. These peppers are dried and smoked jalapeños, packed in a savory, tangy sauce, providing a truly unique flavor profile.
- Nutritional Yeast: To maintain the vegan integrity of this creamy corn chowder while still capturing a satisfying umami and “cheesy” depth, nutritional yeast is your secret weapon. It’s packed with B vitamins and offers a savory, nutty flavor that beautifully rounds out the soup without any dairy.
- Vegetable Broth: This forms the flavorful liquid base of our chowder. Opt for low-sodium vegetable broth to have better control over the overall seasoning. If you’re not strictly vegan or vegetarian, chicken broth can be substituted for a slightly different flavor profile.
- Full-Fat Coconut Milk: This is the key to achieving an incredibly rich, luxurious texture that rivals traditional dairy-based chowders. It provides a creamy body similar to heavy cream or whole milk, which are often found in conventional chowder recipes. Rest assured, the vibrant spices and other ingredients in this recipe completely mask any coconut flavor, leaving you with pure, velvety goodness.
- Aromatics & Spices: Yellow onion, celery, carrots, and minced garlic create a foundational flavor base. Smoked paprika adds another layer of smokiness that complements the chipotle beautifully, while cumin contributes warmth and earthiness. A bay leaf infuses a subtle herbal note, which is removed before blending.
Expert Tips for the Best Chipotle Corn and Cauliflower Chowder
Crafting the perfect bowl of this vegan chowder is simple with a few smart techniques:
- Charred Corn for Depth: Don’t skip the optional step of grilling your fresh corn before adding it to the chowder. Whether on a grill pan, under the broiler, or over an open flame, charring the kernels intensifies their sweetness and adds a smoky dimension that elevates the entire dish. This simple step truly makes a difference in achieving a rich, complex flavor.
- Rough Chop is Fine: Remember, most of your vegetables will be blended, so don’t stress over perfect knife cuts. A quick, rough chop is all that’s needed for the onions, celery, carrots, potatoes, and cauliflower. This saves time and ensures a smooth consistency after blending.
- Control the Heat: Chipotle peppers in adobo sauce are flavorful and spicy. If you prefer a milder chowder, start with one pepper and no adobo sauce. For more heat, add both peppers and a teaspoon or two of the adobo sauce, adjusting to your preference. Always taste and adjust!
- Achieving Ultimate Creaminess: The blending step is crucial. For an extra velvety chowder, use a high-speed blender for about half to two-thirds of the soup. An immersion blender is convenient if you prefer a slightly chunkier texture, allowing you to control how much is blended directly in the pot.
- Seasoning is Key: Always taste your chowder after it’s cooked and blended. The flavors will have melded, and you might find it needs an extra pinch of salt, pepper, or even a touch more cumin or paprika to bring everything into perfect harmony.
Customizing Your Vegan Corn Chowder
This recipe is incredibly versatile, allowing for various customizations to suit your taste and dietary needs:
- Add Plant-Based Protein: Stir in a can of rinsed and drained black beans or chickpeas during the last few minutes of cooking for added protein and fiber. Cooked and shredded jackfruit could also be a delicious addition for a meatier texture.
- Spice Level Adjustments: Beyond chipotles, consider a dash of cayenne pepper for a sharper heat, or a pinch of smoked ghost pepper flakes for the truly daring. Conversely, for a milder chowder, reduce the chipotle amount and focus on the smoked paprika for flavor.
- Herb Variations: Fresh cilantro, stirred in at the end, adds a bright, zesty contrast to the smoky flavors. A touch of fresh thyme or oregano could also complement the savory notes.
- Extra Veggies: Feel free to toss in other quick-cooking vegetables like diced bell peppers (red or yellow for sweetness), zucchini, or spinach during the last few minutes of cooking.
- Garnish Galore: Beyond green onions and chives, consider a dollop of vegan sour cream or a sprinkle of crumbled vegan “bacon” bits for extra flair and texture. A squeeze of fresh lime juice can also brighten the flavors beautifully.
Perfect Pairings
This creamy chipotle corn and cauliflower chowder makes a fantastic meal on its own, but it also pairs wonderfully with a variety of accompaniments:
- Crusty Bread: A warm, crusty loaf of sourdough or a baguette is perfect for soaking up every last drop of this delicious chowder.
- Side Salad: A simple green salad with a light vinaigrette offers a refreshing contrast to the rich and creamy soup.
- Cornbread: For a classic Southern touch, serve alongside a slice of warm, homemade cornbread.
- Tacos or Quesadillas: Make it part of a larger Mexican-inspired meal by serving smaller portions with vegan tacos or quesadillas.
How to Store, Reheat, and Freeze Your Chowder
This Instant Pot Chipotle Corn and Cauliflower Chowder is fantastic for meal prepping, as it stores and reheats beautifully. It’s a great recipe to make a large batch of and enjoy throughout the week.
- To Store. Allow any leftover chowder to cool completely before transferring it to an airtight storage container. Refrigerate promptly and consume within 4 days for optimal freshness and flavor.
- To Reheat. Gently warm individual portions on the stovetop in a saucepan over medium-low heat, stirring occasionally until heated through. Alternatively, you can reheat in the microwave in 30-second intervals, stirring in between, until hot.
- To Freeze. This dairy-free chowder is freezer-friendly! Pour cooled chowder into an airtight freezer-safe storage container or heavy-duty freezer bags (leaving some headspace for expansion). It can be frozen for up to 3 months. When ready to enjoy, let it thaw overnight in the refrigerator before reheating. Because there is no dairy, this chowder should not separate upon thawing, but if you notice any slight texture changes, I’d recommend reheating it on the stovetop rather than the microwave. This allows you to stir vigorously as the chowder warms through, ensuring all the flavors and textures re-combine perfectly for a smooth and creamy consistency.
Instant Pot Chipotle Corn and Cauliflower Chowder
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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 METHOD
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If using fresh corn: Carefully slice the corn kernels off the cob and set aside. For enhanced flavor, you can grill or char the corn kernels in a grill pan or over an open flame before removing them from the cob. This adds a wonderful smoky depth to the chowder.
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Press the SAUTE function on your electric pressure cooker (Instant Pot) and add the olive oil or coconut oil. Once the oil is hot, add the chopped onion, celery, and carrots to the pot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and continue to sauté for another 2 minutes until fragrant.
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Add the diced potatoes to the pot and cook for an additional 5 minutes, stirring frequently to prevent them from sticking to the bottom. Hit the CANCEL button to stop the sauté function.
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Now, add the corn kernels, cauliflower florets, chipotle peppers, bay leaf, nutritional yeast (if using for cheesy flavor), smoked paprika, ground cumin, 1 teaspoon of salt, 1 teaspoon of pepper, vegetable broth, and full-fat coconut milk. Stir all the ingredients thoroughly to ensure they are well combined.
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Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on MANUAL (or Pressure Cook) HIGH pressure for 6 minutes. It will take approximately 10-15 minutes for the pressure to build before the cooking cycle begins. Once cooking is complete, allow a NATURAL RELEASE for 5 minutes, then carefully quick-release any remaining pressure by turning the valve to the venting position. Once the float valve drops, remove the lid.
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Carefully remove and discard the bay leaf. Stir the chowder and taste to check the seasoning. Add more salt and pepper if needed to reach your desired flavor profile.
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For a wonderfully creamy texture, carefully remove about 3 cups of the soup mixture to a separate blender and blend until completely smooth. Alternatively, you can use an immersion blender directly in the pot to blend about half to two-thirds of the soup until smooth, leaving some texture if desired. Stir the blended soup back into the pot, combining it with the unblended portion.
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Serve your delicious Chipotle Corn and Cauliflower Chowder immediately. Garnish with fresh green onions, chives, or a sprinkle of crushed red pepper for an extra kick, if desired.
STOVETOP METHOD
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If using fresh corn: Carefully slice the corn kernels off the cob and set aside. For enhanced flavor, you can grill or char the corn kernels in a grill pan or over an open flame before removing them from the cob. This adds a wonderful smoky depth to the chowder.
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Heat a large, heavy-bottomed pot (such as a Dutch oven or stock pot) over medium heat. Add the olive oil or coconut oil. Once hot, add the chopped onion, celery, and carrots. Sauté for 4-5 minutes, stirring until the vegetables are softened. Add the minced garlic and sauté for 2 more minutes until fragrant.
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Increase the heat to medium-high. Add the corn kernels, diced potatoes, cauliflower florets, chipotle peppers, bay leaf, nutritional yeast (if using), smoked paprika, ground cumin, 1 teaspoon of salt, 1 teaspoon of pepper, and vegetable broth to the pot. Stir everything well to combine all the ingredients.
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Bring the mixture to a low boil, then reduce the heat to medium-low.
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Simmer the chowder, stirring every so often to prevent sticking, for 15-20 minutes, or until the potatoes are completely fork-tender.
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Carefully remove and discard the bay leaf. Stir the chowder and taste for seasoning. Adjust with more salt and pepper as needed to enhance the flavors.
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For a creamy consistency, carefully transfer about 3 cups of the soup mixture to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot to blend half to two-thirds of the soup until smooth, leaving some texture for a rustic feel. Stir the blended soup back into the pot.
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Finally, pour in the full-fat coconut milk and stir it into the chowder. Continue to heat through gently for a few more minutes until warm, ensuring it does not boil.
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Serve immediately and garnish with fresh green onions, chives, or a sprinkle of crushed red pepper if desired for added flavor and color.
Notes
Storage and Reheating Instructions
- To Store. Allow leftover Chipotle Corn and Cauliflower Chowder to cool completely before transferring to an airtight storage container. Refrigerate for up to 4 days.
- To Reheat. Warm individual portions on the stovetop in a saucepan over medium-low heat, stirring occasionally, or in the microwave until heated through.
- To Freeze. Freeze cooled Corn and Cauliflower Chowder in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. Since this recipe contains no dairy, it’s less prone to separation during freezing and thawing. However, if you notice any slight separation, reheating on the stovetop allows for easier stirring to recombine the chowder to its creamy consistency as it warms.
Nutrition
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