Name: Creamy Corn Chowder
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1 cup raw cashews; 4 large ears fresh sweet corn (husked, or 3 cups canned or frozen kernels); 2 tbsp olive oil; 1 medium yellow onion (chopped); 4 null garlic cloves (minced); 2 null jalapeño peppers (diced (omit seeds and membranes for less heat)); 1 medium carrot (diced); 1 cup diced celery (2 to 3 medium stalks); 1 tsp kosher salt (+ more to taste); null null freshly cracked black pepper; 1 lb yukon gold potatoes (peeled and diced); 2 null bay leaves; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp celery salt; 2 cups low-sodium vegetable broth; 1 can full-fat coconut milk ((13.5-ounce)); 3 tbsp nutritional yeast; 1 null lime (halved); null null reserved corn kernels; 0.25 cup chopped chives; null null diced tomatoes or red bell pepper; null null chopped cilantro or finely slivered basil leaves

Instructions

Show units in method

1

Place the raw cashews (1 cup) in a bowl and cover with boiling water. Let soak for 20 to 30 minutes while preparing other ingredients. Drain when ready.
2

Optional: Char the ears fresh sweet corn (4 large) over an open flame until lightly browned, turning occasionally. Let cool.
3

Hold an ear of corn upright in a large bowl and shave off the kernels with a sharp knife. Repeat with remaining ears. Reserve a few tablespoons of [corn kernels] for garnish.
4

Select Sauté on the Instant Pot. Heat for a few minutes, then add olive oil (2 tbsp). Add the yellow onion (1 medium) and cook until translucent, about 4 to 5 minutes.
5

Add cloves (4 garlic) and peppers (2 jalapeño). Cook for 1 minute, stirring frequently. Add carrot (1 medium) and diced celery (1 cup) with a pinch of [kosher salt] and [freshly cracked black pepper]. Cook for 2 minutes. Add yukon gold potatoes (1 lb) and cook for 2 more minutes, tossing frequently to prevent sticking. Select Cancel.
6

Add the [corn kernels], drained [raw cashews], kosher salt (1 tsp), [freshly cracked black pepper] to taste, leaves (2 bay), smoked paprika (1 tsp), ground cumin (0.5 tsp), celery salt (0.5 tsp), low-sodium vegetable broth (2 cups), (13.5-ounce) full-fat coconut milk (1 can), and nutritional yeast (3 tbsp). Stir well to combine.
7

Secure the lid and set the Pressure Release to Sealing. Select Pressure Cook at high pressure for 6 minutes.
8

Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully switch the Pressure Release knob to Venting to release remaining steam.
9

Open the pot and discard the [bay leaves]. Squeeze the juice from lime (0.5) into the soup, stir, and season as needed with more [lime juice], [kosher salt], or [freshly cracked black pepper]. The soup will be very thick.
10

Transfer the soup in 2-3 batches to a high-speed blender (do not fill to capacity). Remove the blender's center cap to vent steam, covering the hole with a kitchen towel. Blend on low, gradually increasing speed until creamy. Add up to low-sodium vegetable broth (2 cups) for a thinner consistency. Alternatively, use an immersion blender directly in the Instant Pot until pureed and thick, adding more [low-sodium vegetable broth] as needed.
11

Serve the puréed soup in bowls, topped with [reserved corn kernels] and other desired garnishes like chopped chives (0.25 cup), [diced tomatoes or red bell pepper], or [chopped cilantro or finely slivered basil leaves].