You catch the smell through the steam vent and suddenly you are starving. It's that kinda scent when you know good food's coming real soon. Something about the sweet corn mixed with sun-dried tomato tang hits your nose just right.
This chowder's got that warm, homey vibe you can't fake. You sense those layers of garlic, thyme, and a hint of brandy dancing in the air. You kinda wanna dive right in.
Pressure cooking this soup keeps every flavor punchy and bold. The way the broth depth builds in just 40 minutes is a dang miracle. You spot those tender kernels of corn ready to melt in your mouth right after the pressure build.
What Makes Pressure Cooking Win Every Round
- You get that broth depth without the long simmer time.
- Tender pull on corn and veggies happens so quick.
- The sealing ring keeps steam and flavor trapped real good.
- Natural release helps soup thicken just right.
- You avoid standing over the stove for hours.
- Pressure build happens fast so you're not waiting forever.
- The chowder tastes like it cooked all day but in less time.
Your Simple Ingredient Checklist
- 3 tablespoons olive oil for saut
ing veggies until soft and shiny. - 2 diced carrots and 1 diced sweet onion add natural sweetness and color.
- 6 cloves garlic chopped fine to bring that savory punch.
- ½ cup sun-dried tomatoes chopped for tangy brightness.
- 1 tablespoon tomato paste, plus 3 sprigs fresh thyme and 2 dried bay leaves spice things up.
- ½ cup brandy or white wine to deglaze and add depth.
- ¼ cup all purpose flour to thicken that broth to creamy goodness.
- 8 cups vegetable broth plus kernels from 6 ears of corn for that sweet, fresh taste.
- 1 cup raw cashews soaked to creamy blend in non-dairy milk (I use oat milk).
- Salt and pepper to taste, vegan mozzarella (Violife is my pick), and crusty bread like sourdough or ciabatta for serving.
The Full Pressure Cooker Journey
First, heat that olive oil in your pressure cooker pot over medium. Toss in diced carrots and sweet onion. They get all soft and sweet in about 5 minutes.
Next, stir in chopped garlic. You wanna cook that just for a minute until it gets super fragrant. It's smelling dang good already.
Add the sun-dried tomatoes, tomato paste, fresh thyme, and bay leaves right in. Let those cook together for 2 more minutes to get everything real cozy.
Pour in the brandy or white wine to deglaze the pot. Scrape the bottom well to catch all that flavor. This is where broth depth starts to pop.
Sprinkle flour over the mix and stir quick so no lumps sneak in. Gradually pour in vegetable broth while stirring loose and smooth.
Seal your cooker, get that pressure build going, and cook for about 20 minutes. When time's up, do a natural release to let the flavors settle. Pull out bay leaves and thyme before serving up your creamy chowder.
Valve Hacks You Need to Know
- If you want thicker chowder, wait a few extra minutes with the natural release before you open the valve.
- Give your sealing ring a quick check before you start cooking to avoid steam leaks. It's key for pressure build.
- For faster next time, soak cashews while you prep the veggies ahead of cooking.
- Use the quick release only if you're in a rush, but natural release always gives better flavor and texture.
Your First Taste After the Wait
The first spoonful hits you with creamy corn sweetness and that tang from sun-dried tomatoes. It's kinda like comfort and sparkle all at once.
You notice the broth depth really stands out from the thyme and brandy blending in. It's like a cozy hug from your kitchen.
Every bite melts smooth with that cheesy vegan mozz finish and a little crunch from fresh corn. You're gonna wanna savor every spoon.
Making It Last All Week Long
- Chill leftovers in airtight containers in the fridge where chowder keeps good for up to 5 days.
- You can freeze portions; just thaw overnight in the fridge before reheating slowly on the stove.
- Stir in a splash of extra oat milk when reheating to bring back creaminess if it thickened up too much.
- Pair reheated bowls with freshly toasted vegan crusty bread to keep your meal fresh feeling.
What People Always Ask Me
- Can I skip the brandy? Yep, you can swap with white wine or even extra broth. Brandy just adds some depth but isn't must-have.
- How long do cashews gotta soak? At least 4 hours or overnight works best. You wanna get them real soft so they blend creamy.
- Can I add potatoes? Totally, dice some up and add with carrots at the start for extra hearty chowder.
- Is oat milk my only choice? Nope, almond or cashew milk works too. Just keep it unsweetened to avoid weird flavors.
- What if chowder is too thick? Stir in some broth or milk while reheating to loosen it up real easy.
- Why natural release over quick? Natural release lets flavors settle and broth thicken gently. Quick release rushes it but can make soup kinda watery.
For recipes with great one-pot speed like this, don't miss our Honey Lime Chicken & Avocado Rice Stack and the comforting Guinness beef stew.
Also, check out tips on quick breads and sides in our Chicken Broccoli and Cheese Casserole post - perfect companions to this chowder.
Vegan Sun-Dried Tomato Corn Chowder
Equipment
- 1 Pressure cooker
- 1 Blender
Ingredients
Main ingredients
- 3 tablespoons Olive oil for sautéing veggies until soft and shiny
- 2 Carrots diced
- 1 Sweet onion diced
- 6 cloves Garlic chopped fine
- ½ cup Sun-dried tomatoes chopped
- 1 tablespoon Tomato paste
- 3 sprigs Fresh thyme
- 2 leaves Bay dried
- ½ cup Brandy or White wine to deglaze and add depth
- ¼ cup All-purpose flour to thicken the broth
- 8 cups Vegetable broth
- 6 ears Corn kernels cut off
- 1 cup Raw cashews soaked
- 1 cup Non-dairy milk unsweetened, like oat milk
- Salt and Pepper to taste
- ½ cup Vegan Mozzarella optional, like Violife
- Vegan crusty bread sourdough or ciabatta
Instructions
Instructions
- Heat the olive oil on medium high in a pressure cooker. Add the carrots and onion, sauté until soft and sweet, about 5 minutes.
- Add chopped garlic and cook for another minute until fragrant.
- Add sun-dried tomatoes, tomato paste, thyme, and bay leaves, cooking for 2 more minutes.
- Pour in brandy or white wine to deglaze, scraping the pot's bottom to catch flavor.
- Sprinkle in flour, stir quickly, and gradually add vegetable broth, ensuring no lumps form.
- Seal the cooker, build pressure, and cook for 20 minutes. Use a natural release after cooking.
- Remove bay leaves and thyme; blend half of the chowder smooth in a blender, then return to the pot.
- Stir in cashew cream, simmer for 1-2 minutes, and adjust seasoning with salt and pepper.
- Serve hot, topped with optional vegan mozzarella and crusty bread on the side.
