Blender Mixture
1 cup raw cashews
1 can (13.5 oz) full-fat coconut milk unsweetened
1/4 cup non-fortified nutritional yeast if using fortified; use less see notes
Chowder
2 cups low-sodium no chicken broth up to 1 & 1/2 additional cups to thin the soup if desired
3 cups canned or frozen kernels or 4 large ears husked fresh sweet corn; charred if desired
2 TBSPs olive oil
1 medium yellow onion chopped
5 cloves garlic minced; more if desired
1 medium carrot diced
1 cup diced celery 3 – 4 medium stalks
1 pound Yukon gold potatoes mini or regular; diced, no need to peel
Spices
1 & 1/4 teaspoon kosher salt more to taste
1/2 teaspoon Freshly cracked black pepper more to taste
2 bay leaves
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon celery salt
Garnishes
2 limes Stir half a limes worth of juice into soup before serving. Serve with extra quartered limes to squeeze on soup; strongly recommended
1/4 cup reserved corn kernels optional
1/4 cup sliced scallions or chives optional
1/4 cup chopped cilantro or chiffonade basil leaves optional
10 halved grape tomatoes optional
Boil the cashews in water and then turn off the heat and let them sit in the hot water while you measure the spices into a small bowl or ramekin and prep the other ingredients. Drain after 20 to 30 minutes and place the cashews in the blender with the coconut milk, and unfortified nutritional yeast. Blend until smooth.
If using fresh corn: hold an ear of corn upright in a large bowl and shave off the kernels with a sharp knife. (If you charred the ears of corn, wait until the corn is cool enough to handle.). Repeat with the remaining ears. Place the kernels in a bowl and reserve 2 TBSPs for garnish. If using canned corn, drain it. If using frozen corn there is no need to thaw it.
Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the oil. Once the oil is hot, add the onion. Cook until the onion is translucent, 4 to 5 minutes.
Add the garlic & jalapeños and cook for 1 minute, stirring frequently. Then add the carrot and celery with a pinch each of salt and black pepper and cook for 2 minutes. Add the potatoes and cook for 2 more minutes, tossing frequently to prevent the potatoes from sticking. Select the Cancel setting.
Add the blender mixture, broth, corn kernels, and spices. Stir well to combine.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at Manual High Pressure and set the cook time to 10 minutes.
Once the 10-minutes are up and the Instant Pot beeps, allow a natural pressure release for 5 minutes and then carefully switch the Pressure Release knob from Sealing to Venting to release any remaining steam. I use a silicon oven mitt when I touch the Pressure Release knob.
Open the pot and discard the bay leaves. Squeeze the juice of a 1/2 lime into the soup, stir, and taste for seasonings. Add more lime juice or salt and black pepper as needed. The soup will be very thick, adding additional broth is up to you.
Transfer 3 & 1/2 cups of the soup to a high-speed blender. If desired, add 1/2 cup of additional broth if you want to slightly thin the chowder or if you prefer thinner chowder, add more broth. If you want this to be a bisque you could batch blend all of the chowder, making it all smooth.
Alternatively, use an immersion blender directly in the Instant Pot to blend the soup until pureed and thick, thinning with desired additional broth as you blend.
Transfer the blended soup back into the instant pot and stir. Serve in bowls topping each bowl with lime juice, reserved corn kernels and other garnishes as desired. Store leftovers in fridge for around 5 days.
Calories 351kcal
Salt
Calories: 351kcal | Carbohydrates: 37g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 784mg | Potassium: 792mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2032IU | Vitamin C: 30mg | Calcium: 52mg | Iron: 4mg