Aug 23, 2015
Pressure Cooker Corn Soup ~ Plant-based and Oil-free!
Want a heartwarming, soul-satisfying bowl of comfort? Dig in to this deliciousness! I can’t take credit for this recipe as I saw one similar online, but that one used chicken stock as a base. No.
The beauty of this soup is that it gets all of its creaminess from the natural starch that’s released from the corn and its cobs when cooked under pressure. And FLAVOR… let me tell you, it’s loaded with the rich, sweet notes of fresh corn. By the way, make sure your corn is fresh and sweet for the best result.
I’m sorry to say that if you don’t have a pressure cooker, this recipe just won’t turn out the same. You could cook it stovetop—maybe try cooking it on low for a long time. No promises though. If you don’t already own a pressure cooker, you may want to invest… they are WONDERFUL for cooking beans. If you eat a lot of beans, like we do, you can really save some money by cooking your own, instead of purchasing canned. I have an Instant Pot and I could never live without it!
Corn season is in full swing and fall is coming soon, so cozy up with a bowl of sweet goodness.
- 6 ears of corn
- 1 medium leek, white and pale green parts only, sliced (about ½ cup)
- 3 bay leaves
- 1 tsp dried tarragon (or 2 sprigs of fresh)
- 2 TBS Spike salt-free seasoning
- about 4 cups fresh water (enough to cover the ingredients)
- Cut the kernels from their cobs and break the cobs in half. Reserve ½ cup of the kernels
- Add all ingredients to your pressure pot.
- Cook on high for 20 minutes.
- Use natural release method.
- Remove cobs, bay leaves and tarragon stems if using the fresh herb.
- Transfer all to blender and blend until smooth (work in batches if you have to).
- Garnish with a handful of corn niblets. I also topped with some dehydrated leek rings. Yum!
Makes 5 cups. Enjoy!