This post may contain affiliate links
Last summer, I started making corn stock in my Instant Pot. It works out well, it is tasty, and it is a great way to give another life to your corn cobs, that would have otherwise been discarded.
Here in Iowa, one essential part of summer life is stopping by a roadside stand and buying some sweet corn for dinner. It doesn’t matter how to prepare it. I have seen some pretty creative corn on the cobb toppings on Pinterest over the years, but I tend to be more of a traditionalist when it comes to corn on the cobb. I like to smother butter and salt on my sweet corn.
As delicious as corn on the cobb is, it does produce a lot of food waste. Why not give your corn on the cobb another life? This corn stock had some excellent flavor and tasted delicious with this summer corn chowder. My kids loved this soup. It was sweet just the way they like things.
I topped my soup with avocado slices and some Everything but the bagel seasoning from Trader Joe’s.
This chowder was a perfect and light summer meal. I didn’t need to add any milk to this soup, because it was already creamy after I blended it with my immersion blender. This meal is vegan, and I promise you, won’t miss, the meat or the dairy in this perfect chowder.
Here is a video to show you how I made corn stock in my Instant Pot, then used the corn stock to make this soup!
I didn’t add too much spice to this chowder. I wanted to keep this kid-friendly. If you are looking for something spicier, you can always replace the bell pepper with a more pungent pepper.
Summer Corn Chowder with homemade corn stock
- 4 naked corn cobs
- 8 cups water
- 1 yellow onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bay leaf
- 5-6 cups corn stock
- 1 tbsp olive oil
- 1 small shallot
- 2 cloves garlic
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 chopped bell pepper
- 1.5 cups peeled, chopped potatoes
- 3 cups corn
- 1 tablespoon cornstarch
Add corn cobs, peeled chopped onion, salt, pepper and water to your Instant Pot.
Seal and cook on high pressure for 25 minutes.
run the stock through a strainer and separate the liquid from the vegetables.
Store in an airtight container. You can freeze the stock or store it in the fridge for up to a week.
Summer Corn Chowder
Set your Instant Pot to saute.
Add olive oil, garlic, and shallot. saute until the shallots are transparent.
Mix one up of warm corn stock with the cornstarch and put into the instant pot.
Add celery, carrots, bell pepper and corn
Add the rest of the corn stock
Place lid on your instant pot and cook on high pressure for 12 minutes
Let the pressure naturally release
Open lid and blende the soup together with an immersion blender.
I have about five more ideas going through my head of meals I want to try with corn stock. It must be the seven years I have lived in Iowa. ( plus the four years I spent in Iowa for college.)