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I’ve been dairy-free off and on for the past several years. I’m not allergic, but I feel sluggish in every way and just all around not good when I’m eating it. Since having a baby 9 months ago I’ve been back on the dairy-free train and missing a lot of things but especially a good creamy soup. Last night though, I think I cracked the code with a corn chowder. Let me tell you, it hits the spot. It’s a creamy, veggie-filled corn, potato and shredded chicken masterpiece and completely DAIRY FREE. You can’t even tell except that after you eat it your tummy feels happy and full without the heaviness of cream.
You’ll find instructions for how to make this soup in an Instant Pot pressure cooker, but it can also be made on the stovetop if you don’t have one. If you’re cooking it on the stove, use a dutch oven if you can, I find it distributes the heat perfectly. A large pot works just fine too. I’d recommend chopping your chicken into one-inch pieces and browning it while you saute the onion. I’d also recommend using fresh corn and cauliflower rice instead of frozen.
You can store leftovers in the fridge for 3-4 days or freeze it for a couple of months. I hope this soup brings as much joy to your dinner table as it does it mine!
Dairy Free Instant Pot Corn Chowder
Ingredients
- 1 onion, diced
- 4 regular (or 8 mini) red potatoes, chopped
- 1 package (16 oz) fresh or frozen corn (I used Trader Joe’s fire roasted frozen corn)
- 1 package (12 oz) fresh or frozen cauliflower rice
- 5 cups low-sodium vegetable broth (1 container plus 1 cup)
- 1.5 lbs fresh or frozen chicken tenderloins (optional, but adds great protein to complete your meal!)
- 1/2 tbsp each of garlic powder, paprika, and poultry seasoning
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 cup raw cashews
- 3/4 cup water
- 2 tbsp nutritional yeast
Directions
- Place cashews in a heat-proof bowl. Pour boiling water over the cashews enough to cover them (I use my kettle to do this quickly!) and let sit for 15 minutes to soften.
- In a 6 qt Instant Pot, turn on the saute function. Pour a large drizzle of olive oil into the pot and add the onion. Saute for a few minutes until softened.
- Add a few splashes of your vegetable broth and allow the liquid to help you scrape the bottom of the pot to remove any pieces of onion that stuck. This will keep you from getting the “burn” notice once you start pressure cooking. Once the bottom has no stuck pieces, turn off the saute function.
- Add chicken (in a single layer as much as possible), potatoes, and all seasonings, followed by the remaining vegetable broth.
- Pour in the frozen corn and cauliflower rice and gently press the veggies down with a fork to ensure everything is covered by the liquid (but do not stir).
- Close the lid, select the manual setting, adjust to high pressure and cook for 10 minutes. (It will take about 15-20 minutes to come up to pressure given the frozen vegetables inside).
- While the soup is cooking, drain the water from the bowl of cashews. In a high powered blender, add soaked cashews, 3/4 cup water and 2 tbsp nutritional yeast. Blend until smooth, about 30 seconds to 1 minute. Set aside.
- When the timer goes off, release pressure manually according to manufacturer’s instructions.
- Remove the lid of the Instant Pot and shred the chicken using two forks (I find chicken pieces and pull them to the top to shred against the edge pot to avoid burning my fingers!).
- Add the cashew cream from the blender. Mix until fully incorporated.
- Taste and add salt, pepper or additional seasoning as needed.
- Enjoy!
Adapted from Damn Delicious Instant Pot Potato Corn Chowder: https://damndelicious.net/2018/02/17/instant-pot-potato-corn-chowder/
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