By Autumn Garlek
Instant Pot Corn Chowder (vegan & gluten free)
3 steps
Prep:10minCook:20min
This chowder is well balanced, healthy, and satisfying!
The yellow lentils and grits melt into the broth for a creamy thick texture.
A pinch of sugar is yummy if using non sweet corn
Updated at: Thu, 17 Aug 2023 02:31:14 GMT
Nutrition balance score
Great
Glycemic Index
55
Low
Glycemic Load
20
High
Nutrition per serving
Calories172.1 kcal (9%)
Total Fat1.9 g (3%)
Carbs35.6 g (14%)
Sugars7 g (8%)
Protein5.3 g (11%)
Sodium445.1 mg (22%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 cupcorn
2russet potatoes
medium, cubed
1red bell pepper
diced
0.5onion
diced
4 ozcan green chilies
¼ cupyellow lentil
or split peas
¼ cupgrits
2 cupsveg broth
or water & bullion
½ tspallspice
or clove
1 tsprosemary
1 ½ tspgarlic powder
1 Tspchipotle powder
or harrissa seasoning
½ tspcoriander seed
¼ cupcoconut cream
the thick stuff
cilantro
for garnish
salt
black pepper
Generous, garnish
Instructions
Step 1
Add diced veggies, and everything else (spices, veggies, broth) into the instant pot- except for the coconut cream and cilantro.
Step 2
Set to pressure cook on high for 5-6 mins, with quick release
For stove top, just simmer on low for 20-25 mins
Step 3
Add coconut cream and cilantro before serving.
I also topped with extra harrissa and black pepper
Notes
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