Description
Enjoy a creamy, comforting bowl of potato corn chowder that’s quick to make and bursting with flavors—perfect for cozy nights or busy weekdays.
Ingredients
Scale
- 4 medium Yukon Gold or Russet potatoes, diced
- 2 cups fresh or frozen sweet corn
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Set your Instant Pot to 'Sauté' mode. Add a splash of oil and sauté the chopped onions and minced garlic until fragrant (about 3 minutes).
- Stir in the diced potatoes and sweet corn. Pour in the vegetable broth and mix well.
- Add paprika and thyme, stirring until combined.
- Seal the Instant Pot lid and set it to high pressure for 8 minutes.
- After cooking, perform a quick release. Stir well and blend using an immersion blender until smooth, leaving some chunks if desired.
- Stir in the coconut milk until fully incorporated. Taste and adjust seasoning if needed before serving.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For a spicier kick, add red pepper flakes. Substitute regular potatoes with sweet potatoes for a different flavor profile. Use fresh corn for enhanced sweetness and texture.