Smoky Sweet Potato Corn Chowder.

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Looking for a warm and comforting soup that’s bursting with flavor?  This smoky sweet potato corn chowder is one that definitely hits the spot on cold winter nights. 


1 medium onion, rough chop
2 cups carrots, chopped
5 cloves garlic
1 red bell pepper, chopped
2 lbs. white sweet potato, rough chop
3 cups fresh or frozen corn kernels (reserve 1 cup to add at the end)
1 Teaspoon ground cumin
2 Teaspoons smoked paprika
1 Tablespoon salt-free seasoning of your choice
6 cups oil-free vegetable broth
Black pepper to taste
1 cup plant milk
Chopped fresh cilantro, parsley or green onions for garnish


1-Place the onions, carrots, garlic, red bell peppers, potatoes, 2 cups corn kernels, spices and vegetable broth in the Instant Pot and stir until everything is well combined.
2-Close the lid, seal the valve and pressure cook for 10 minutes.  Once the timer goes off, let the pressure come down for at least 10-15 minutes before releasing the pressure. 
3-Carefully open the lid, add 1 cup of plant milk and stir.
4-Using your immersion blender directly in your Instant Pot, blend everything until smooth. 
5-Once everything is blended and smooth, add the reserved corn, close the lid and allow to cook on low for extra 30 minutes or longer.

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