My favorite soup in the whole wide world is Mimi’s Cafe Corn Chowder. It’s been apart of our recipe rotation since we got married. Unfortunately it’s full of delicious half and half and heavy cream. Coming up with a dairy free Corn Chowder was very important to me. This isn’t Mimi’s but it’s mine and it’s super yummy, if I do say so myself.
Serving Size 1-1.5 cups
1/4 cup Olive Oil
4 tbsp Arrowroot Powder
1 Onion, diced
2 cups Celery, diced
2.5 cups Homemade Vegetable Broth
2 cups Sweet Potatoes, cubed
2.5 cups Frozen Organic Corn Kernels
2 tsp Sea Salt
Dash of Black Pepper
1 tsp Minced Onion
1/2 tsp Red Pepper Flakes
1 cup Unsweetened Almond Milk (Vanilla works as well)
Preheat your Instant Pot using the Sauté function. Once the pot has pre-heated and the display reads ‘HOT’ add olive oil and arrowroot powder, whisk to combine. Then add onion and celery and sauté until the veggies have softened. Add all other ingredients to the pot with the exception of the almond milk. Close the lid and make sure the valve is in the sealed position. Using the manual button cook for 8 mins.
Once the time is up quickly release the pressure. Add the almond milk and using an immersion blender pulse until the soup reaches chowder constancy. Let cool and serve. I like to make this a few hours ahead of time because the more time it has to cool and sit, the better the flavor. Enjoy!